Pickled Peaches
"One of my favorites from when I was a kid! Yummmm. These are cooked and then let stand for 12 to 18 hours and then canned."
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
2 quarts
ingredients
- 6 lbs firm-ripe peaches, peeled,pitted and halved
- 6 3⁄4 cups sugar
- 3 1⁄2 cups white vinegar (labeled 5% acidity)
- 4 (2 1/2 inch) cinnamon sticks
- 1 tablespoon whole clove
- 1 tablespoon ground ginger
directions
- Combine sugar and vinegar in a 6 to 8 quart saucepan.
- Bring to a boil, stirring to dissolve sugar.
- Boil for 5 minutes.
- Tie spices in spice bag or cheesecloth.
- Add spice bag and peaches to syrup.
- Simmer for about 5 to 10 minutes or until peaches are cooked but not too soft, stirring peaches gently to cook all sides.
- Cover and let stand in a cool place for 12 to 18 hours, stirring peaches 2 or 3 times.
- Bring peaches to a boil.
- Remove them from heat and remove spices.
- Skim off foam, if necessary.
- Immediately fill hot pint or quart jars with mixture, leaving 1/2 inch headspace.
- Carefully run a nonmetalic utensil down inside of jars to remove trapped air bubbles.
- Wipe jar tops and threads clean.
- Place hot lids on jars and screw bands on firmly.
- Process in boiling Water Canner for 25 minutes for quarts or 20 minutes for pints.
- Yield: appproximately 2 quarts or 4 to 5 pints.
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Reviews
-
I had some reservations about trying this recipe; after all, "pickled peaches" does not sound all that tasty, but since it had 5 stars, I thought I would give it a shot. They were so delicious that my neighbor and I ate most of them before I had a chance to can them. Only ended up with one pint after we wiped out most of them. We ate them with a grilled steak, and it was a superb side dish for steak, however, I think it would be even better with sausage or pork. <br/>Next year, I plan to make LOTS of these! -
I added 1/2 t ground allspice. (The "Ball Blue Book" for canning calls for 1T of whole allspice). -
Made these yesterday and the one piece I tasted was great. The instructions were clear and easy to follow... I used pint jars instead of quart jars and got 4 pints and one half-pint. I will be making these again. Thanks for sharing the recipe.
RECIPE SUBMITTED BY
Nancy Sneed
United States
Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-)
We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug".
I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else.
My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most.
I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle.
The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all.
I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.
