DELICIOUS PICKLED PEACHES
A flavorful, easy recipe for delicious peaches.
Provided by avs9601
Categories Side Dish Sauces and Condiments Recipes
Time 8h25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine juice from canned peaches, sugar, vinegar, allspice, and cloves in a saucepan; bring to a boil. Remove from heat and stir in peach halves. Let cool, about 15 minutes.
- Cover saucepan with plastic wrap and refrigerate until flavors combine, 8 hours to overnight.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 25.5 g, Fat 0.1 g, Fiber 2 g, Protein 0.7 g, Sodium 5.2 mg, Sugar 23.3 g
NANA'S SOUTHERN PICKLED PEACHES
Old Southern favorite. Great on picnics with cucumber sandwiches or at Sunday supper.
Provided by BLUEROWZE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h25m
Yield 32
Number Of Ingredients 6
Steps:
- Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
- Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 28.3 g, Fiber 0.5 g, Protein 0.1 g, Sodium 3 mg, Sugar 27.6 g
PICKLED PEACHES
Provided by Damaris Phillips
Categories side-dish
Time P14DT15m
Yield 1 quart
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine the vinegar, honey, sugar and pumpkin pie spice. Heat until the sugar dissolves, 2 to 3 minutes. You do not want this to get too hot or it will cook the peaches.
- Put the ginger in the bottom of a 1-quart mason jar, then fill with the peaches. Pour the liquid over the peaches. Seal with a lid and place in the refrigerator. They will be ready to eat in 1 to 2 weeks and will last in the refrigerator for up to 1 month.
PICKLED PEACHES
Provided by Food Network Kitchen
Time P1DT50m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Toast pickling spice and crushed red pepper in a dry medium saucepan over high heat until fragrant, about 30 seconds. Add water, vinegar, sugar, and salt and bring to a simmer, stirring to dissolve sugar. Add peaches and simmer just until tender, about 20 minutes. Remove peaches from liquid with a slotted spoon, reserving liquid, and set aside just until fruit is cool enough to touch.
- Pinch the skin from peaches-if the skin pulls off easily-and discard. (If the skins cling, don't fret-the peaches will be beautiful and tasty that way as well.) Transfer peaches to a sealed container, cover with the reserved liquid, and refrigerate for at least 24 hours. The peaches will keep for 1 week tightly sealed in the refrigerator.
PICKLED PEACHES
These peaches are very different and very yummy. We had a bumper crop of peaches one year and I remember my grandmother making these. We ate them for months and I still love them.
Provided by MISSCOOKSALOT
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Yield 32
Number Of Ingredients 5
Steps:
- Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor.
- Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 28.3 g, Fiber 0.4 g, Protein 0.1 g, Sodium 3 mg, Sugar 27.6 g
PICKLED PEACHES
Steps:
- Prepare peaches:
- Dissolve vitamin C powder in 6 cups water in a large bowl (to acidulate water).
- Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches in a 5- to 6-quart pot of boiling water 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Add peaches to acidulated water and let stand 10 minutes, then drain well in a colander.
- Toss peaches with sugar in a 6-quart wide heavy pot and chill, covered, at least 8 and up to 12 hours.
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars on rack in canner and add enough water to cover jars by 2 inches. Bring to a boil, covered, then boil 10 minutes. Cover lids with water in a small saucepan and heat until thermometer registers 180°F (do not let boil). Keep jars and lids submerged in hot water, covered, until ready to use.
- Cook and can peaches:
- Add vinegar, spice, salt, and remaining 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam. Reduce heat and simmer until peaches are barely tender, about 3 minutes.
- Remove jars and lids from water, reserving water in canner, and transfer to a clean kitchen towel, then divide peaches among jars using a slotted spoon. Return peach-cooking liquid to a boil, then pour into jars, leaving 1/4 inch of space at top. Run a thin knife between peaches and sides of jars to eliminate air bubbles.
- Seal and process jars:
- Wipe off rims of filled jars with a dampened kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on rack in canner and, if necessary, add enough hot water to cover jars by 2 inches. Bring to a boil, covered. Boil jars 20 minutes, then transfer with tongs to a towel-lined surface to cool. Jars will seal as they cool (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave).
- After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven't sealed in the refrigerator and use them first.
PICKLED PEACHES
Dede loved pickled peaches and all manner of preserves. Every year, there was a garden of fruits and vegetables. In the summer, my family would put up quart upon quart of green beans, peaches, and canned tomatoes, and in the fall, golden pears in syrup and muscadine preserves. He'd seal the lids tightly with his strong hands and place them in rows on shelves in the basement. The name of this recipe reminds me of the tongue twister, "Peter Piper picked a peck of pickled peppers." Dede would often recite similar silly phrases, play word games, and come up with whimsical names for foods: "cat head" was a large biscuit. "Wasp's nest" was loaf bread. "Floppy motus" was gravy. And Jell-O was appropriately called "nervous pudding."
Yield makes about 2 quarts
Number Of Ingredients 8
Steps:
- Score each peach at the blossom end with an X. Make an ice-water bath by filling a large bowl with ice and water.
- Bring a pot of water to a boil over high heat and blanch the peaches for 30 seconds (the skin should begin to peel away at the X). Transfer immediately to the ice-water bath.
- Using a paring knife, peel the skin from the peaches. Halve and pit the fruit and rub with lemon juice to prevent browning.
- In a large, heavy-duty pot, combine the vinegar, sugar, cinnamon sticks, cloves, allspice, and ginger and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, about 15 minutes. Place the peaches in the hot syrup and decrease the heat to low. Simmer until the peaches are tender when pierced with the point of a knife, but not too soft, about 10 minutes.
- Meanwhile, place a wire rack on a rimmed baking sheet. Sterilize two 1-quart canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
- Fill the hot jars according to the procedure for Raspberry Jam (page 289), and process them in a boiling-water canner for 20 minutes. Store the unopened jars at room temperature for up to 1 year. Once the peaches are opened, store in the refrigerator for up to 1 month.
- For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.
PICKLED PEACHES
Fresh peach quarters soaked in vinegar, sugar and warm spices is a classic southern treat. Serve with ice cream, pound cake, roasted meat and veggies, or mix into your favorite salad greens.-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Divide cinnamon sticks, peppercorns, cloves and ginger slices among 6 hot pint jars; add peaches., In a large saucepan, bring sugar, vinegar and water to a boil. Carefully ladle hot liquid over peaches, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
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