Delicious Pickled Peaches Recipes

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PICKLED PEACHES



Pickled Peaches image

Provided by Damaris Phillips

Categories     side-dish

Time P14DT15m

Yield 1 quart

Number Of Ingredients 6

1 1/4 cups rice wine vinegar
1/4 cup plus 1 tablespoon honey
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
1-inch chunk ginger, peeled and coarsely chopped
1 1/2 pounds peaches, pitted and quartered

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



Pickled Peaches image

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

6 cinnamon sticks (3 inches)
24 whole peppercorns
18 whole cloves
2 teaspoons thinly sliced fresh gingerroot
12 medium peaches, peeled, pitted and quartered
3 cups sugar
1 cup white vinegar
1 cup water

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.

PICKLED PEACHES



Pickled Peaches image

Though not as common as other types of pickles, pickled peaches have long been a Southern staple. Preserve the fruit's flavor while they're in season.

Provided by Linnea Covington

Categories     Snack     Dessert     Appetizer     Ingredient

Time 45m

Number Of Ingredients 7

4 cups sugar
2 cups water
2 cups apple cider vinegar
4 pounds fresh peaches, under ripe
1 tablespoon whole cloves
1 1/2 inch fresh ginger, sliced
6 cinnamon sticks, about 2 to 3 inches

Steps:

  • Gather the ingredients and wash the peaches.
  • Add the sugar, water, and vinegar to a large pot and heat on medium-high until the sugar is melted. Bring to a boil. While waiting, stick about six cloves into each peach.
  • Once the liquid is boiling, place the peaches in the pot and cook for 20 minutes, turning often.
  • Let the peaches and syrup cool for about 5 minutes. Next, spoon the whole peaches into jars. Divide up the cinnamon and ginger between the chosen jars.
  • Pour syrup over the jarred peaches. Either seal the jars through basic canning practices or cool and seal the jars and place them in the fridge, where they will last for at least six months. For canning, it's best to wipe the rims of the jars first with a clean, dry cloth and then twist on the ring over the seal. Process the pickled peaches in a hot water bath for about 10 minutes to properly seal. Canned, they can last a few years if stored in a cool, dry place. Once jarred, the peaches are ready to eat within 24 hours, though longer pickling will deepen the flavors until the whole fruit is like eating a warming-spiced slice of Christmas.

Nutrition Facts : Calories 165 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 40 g, Fat 0 g, UnsaturatedFat 0 g

DELICIOUS PICKLED PEACHES



Delicious Pickled Peaches image

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

1 (15 ounce) can peach halves, undrained
¼ cup white sugar
2 tablespoons vinegar
½ teaspoon allspice
½ teaspoon ground cloves

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

PICKLED PEACHES



Pickled Peaches image

Provided by Food Network Kitchen

Time P1DT50m

Yield 2 quarts

Number Of Ingredients 7

1 tablespoon pickling spice
1/4 teaspoon crushed red pepper
5 cups water
2 1/2 cups white wine vinegar
2 cups sugar
1 tablespoon kosher salt
6 firm but ripe peaches, quartered and pitted, with skins (about 2 1/4 pounds)

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



Pickled Peaches image

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

4 cups sugar
2 cups white vinegar
4 (3 inch) cinnamon sticks
15 whole cloves
4 pounds fresh peaches - peeled, pitted, and sliced

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 (DOLLY PARTON'S RECIPE) RECIPE



Pickled Peaches (Dolly Parton's recipe) Recipe image

Provided by bobcat

Number Of Ingredients 6

4 cups sugar
1 cup apple cider vinegar
1 tablespoon peeled, coarsely chopped ginger
8 cinnamon sticks
2 teaspoons whole cloves
4 pounds peaches

Steps:

  • Put a large pot of water on to boil. Prepare a large bowl with ice and water. Combine sugar, vinegar, ginger, cinnamon sticks and cloves with 2 cups water in another large pot. Cover and bring the mixture to a boil stirring often, until the sugar has dissolved. Remove the pot from the heat and set aside. Parboil the peaches in batches by submerging them in the boiling water for 30 seconds. Remove with a slotted spoon and drop into the ice water. When cool enough to handle, remove the skins. Halve and pit the peaches. Transfer the peaches to the sugar-spice mixture and place the pot over low heat. Cover and simmer until the peaches are heated and tender when pierced with a fork, about 10 minutes. Remove from heat. Use a slotted spoon to pack the peaches quickly into hot sterilized pint-size jars, filling them within 3/4 inch of the rim. Pour the boiling syrup into the jars to cover the peaches by 1/4 inch. Place 2 cinnamon sticks and a few cloves in each jar. Remove any air bubbles by sliding a nonmetallic spatula between the jar and the peaches 2-3 times. Clean the rim and threads of the jar with a damp cloth. Center a heated lid over the band and screw it down firmly and evenly. Place the jar into a canner or hot water bath for 30 minutes. Remove the jar and set on a towel to cool for 12-24 hours. The canned peaches will keep up to 1 year in a cool, dark place.

SWEET-PICKLED PEACHES



Sweet-Pickled Peaches image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time P7D

Yield Makes 2 pints

Number Of Ingredients 8

1 1/2 cups distilled white vinegar or apple-cider vinegar
1 1/4 cups sugar
2 small dried bay leaves
1 whole clove
1/4 teaspoon whole peppercorns
1/2 medium cinnamon stick
Coarse salt
6 small peaches, preferably freestone, peeled, halved, and pitted

Steps:

  • Combine vinegar, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with peaches. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

THE BEST PICKLED PEACHES



The Best Pickled Peaches image

These marinated spice peaches are a holiday favorite in our family. Yummy!!! PLEASE don't tell my mom I posted this secret family recipe!!

Provided by Isabelles Mom

Categories     Fruit

Time P3DT10m

Yield 16-18 peach halves, 4-5 serving(s)

Number Of Ingredients 6

2 (1 lb) cans canned peach halves
3/4 cup brown sugar
1 tablespoon white sugar
1/2 cup cider vinegar
4 cinnamon sticks
1 tablespoon whole cloves

Steps:

  • Drain syrup from peaches.
  • Combine syrup, sugars, vinegar, and spices.
  • Simmer 5 minutes on low heat and pour over peaches.
  • Place in sealed container and let stand in the refrigerator for 3 days.
  • **Gently turn jar several times during the 3 days.

Nutrition Facts : Calories 301.8, Fat 0.4, SaturatedFat 0.1, Sodium 32.9, Carbohydrate 77.6, Fiber 3.5, Sugar 73.1, Protein 1.1

PICKLED PEACHES



Pickled Peaches image

Categories     Side     Vinegar     Peach     Summer     Simmer     Gourmet

Yield Makes 6 pints

Number Of Ingredients 9

1 (1,000-mg) vitamin C tablet (to prevent discoloration), crushed to a powder
6 1/2 cups cold water
24 firm-ripe small peaches (6 to 7 lb)
2 1/2 cups sugar
1 1/4 cups distilled white vinegar
4 teaspoons pickling spice
1/4 teaspoon kosher salt
Special Equipment
6 (1-pt) canning jars with lids and screw bands; a boiling-water canner, or a deep 10- to 12-qt pot plus a flat metal rack; an instant-read thermometer

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.

EASY PICKLED PEACHES



Easy Pickled Peaches image

Pickled peaches with an old fashioned flavor are a must for your holiday table, and here's the way to do it quickly and easily.

Provided by davinandkennard

Categories     Fruit

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 5

1/2 cup vinegar
3 inches cinnamon sticks
1 teaspoon clove
1 teaspoon allspice
29 ounces cling peach halves, reserving syrup

Steps:

  • Boil the ingredients (exluding the peach halves) for 5 minutes.
  • Add peaches and simmer for 5 minutes.
  • Allow fruit to stand in the syrup until cool or overnight.

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