Cooking Index - Cooking Recipes & IdeasPickled Peaches - 2 Recipe - Cooking Index

Pickled Peaches - 2

Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1   Ginger root
2   Cinnamon
1 tablespoon 15mlWhole allspice
1 tablespoon 15mlWhole cloves
6 cups 1188g / 41ozSugar - divided
2 cups 474mlWater
3 cups 711mlVinegar
24 cups 5688mlRipe peaches - peeled (small)

Recipe Instructions

Clingstone peaches are best for pickling, but freestone may be used. Tie spices in a cheesecloth bag.

Add spice bag, 2 cups sugar, and water to vinegar. Bring to a boil and add peaches, a few at a time.

Simmer until thoroughly heated, and remove carefully.

Repeat until all peaches have been heated. Pour boiling syrup over peaches and let stand for 3 to 4 hours.

Carefully remove peaches from syrup. Add 2 cups sugar to the syrup and heat to boiling. Pour over peaches, cover and let stand for 12 to 18 hours in a cool place. Pack peaches into sterilized jars leaving 1/4" headspace.

Add remaining 1 to 2 cups sugar to syrup and bring to boiling. Pour over peaches leaving 1/4" headspace. Seal and process in hot water bath for 10 minutes.

Yield about 6 pints.

Note - Sugar is added in small amounts to prevent shriveling of peaches.

Source:
Bob

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