Pickled Peaches Tennessee Style
- Ready In:
- 11hrs 25mins
- Ingredients:
- 10
- Yields:
-
10 pints
ingredients
- 3628.73 g small peaches
- 3785.0 ml cold water
- 29.58 ml pickling salt
- 29.58 ml white vinegar
- 946.0 ml white vinegar
- 946.0 ml water
- 1419.54 ml sugar
- 4 cinnamon sticks
- 29.58 ml whole cloves
- 4.92 ml ground ginger
directions
- Pour boiling water over the peaches, let them stand for several minutes, then drain and cover with cold water; slip off peels.
- Combine the water, salt and vinegar and stir; dip the peaches in this liquid to prevent discoloration. If peaches are large, cut into halves. (The original says leave the pits in place, but I'm not sure why.) Combine vinegar, 1 quart water, sugar, cinnamon, cloves and ginger in a large enamel or stainless steel pot and bring to a simmer. Add the peaches and simmer, uncovered, about 5 minutes. Remove with a slotted spoon. You may have to work in batches.
- Once all peaches are cooked, return them to the liquid, cover and let stand 8 -12 hours. Remove the peaches from the liquid and bring the liquid to a boil. Pack the peaches into clean pint jars, cover with boiling syrup. Wipe rims clean and add sterile 2-piece lids. Process in a hot water bath for 10 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.