Pickled Peaches - 2 Recipe - Cooking Index
1 | Ginger root | |
2 | Cinnamon | |
1 tablespoon | 15ml | Whole allspice |
1 tablespoon | 15ml | Whole cloves |
6 cups | 1188g / 41oz | Sugar - divided |
2 cups | 474ml | Water |
3 cups | 711ml | Vinegar |
24 cups | 5688ml | Ripe peaches - peeled (small) |
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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