PICKLED PEACHES
Provided by Damaris Phillips
Categories side-dish
Time P14DT15m
Yield 1 quart
Number Of Ingredients 6
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
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
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
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
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
PICKLED PEARS
A stylish and gorgeous treat, spooned out of the jar with a little of the syrup
Provided by Good Food team
Categories Side dish, Snack
Time 45m
Yield Makes enough to fill a 1-1.5 litre kilner jar
Number Of Ingredients 9
Steps:
- Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
- Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
- Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.
NANA'S SOUTHERN PICKLED PEACHES
Old Southern favorite. Great on picnics with cucumber sandwiches or at Sunday supper.
Provided by BLUEROWZE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h25m
Yield 32
Number Of Ingredients 6
Steps:
- Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
- Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 28.3 g, Fiber 0.5 g, Protein 0.1 g, Sodium 3 mg, Sugar 27.6 g
PICKLED PEACHES OR PEARS
Make and share this Pickled Peaches or Pears recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- place all the sugar and vinegar over the fire till it comes to a boil
- add a layer of fruit and cook until soft enough to easily run a fork through
- then remove the fruit, and fill the same way until all are done.
- The syrup needs no more cooking.
- Stick cloves in the fruit before cooking and add cinnamon to the syrup, if desired.
Nutrition Facts : Calories 269.1, Fat 0.3, Sodium 0.6, Carbohydrate 67.5, Fiber 1.7, Sugar 66.2, Protein 1
PEAR AND PICKLED RADISH
Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors from their shyness.
Provided by nigel slater
Categories HarperCollins Salad New Year's Eve Winter Pear Radish Dill Walnut Meat Christmas Christmas Eve
Yield 2 servings
Number Of Ingredients 12
Steps:
- Put the salt into a stainless steel saucepan, squeeze in the juice of the lemon, add the vinegar, sugar and peppercorns and bring to the boil. Tear the fronds of dill from their stems. Trim the radishes and cut each in half lengthways.
- Pack the radishes and dill fronds into a sterilized jar, then pour over the hot brine and tighten the lid. Leave to cool, then chill in the fridge overnight.
- To make the salad, cut the pears into quarters, remove their cores, then cut them into thick slices. Remove about half the radishes from their brine and add to the pears, together with 3 tablespoons of pickling liquor. Toss the radishes and pears gently together. Lightly toast the walnuts.
- As you transfer the salad to plates, tuck the thinly sliced coppa among it.
PICKLED PEACHES
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
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.
SPICED PICKLED PEARS
These pears need to be stored for at least three weeks before using, and can keep for up to six months. Note: Cooking time does not include the 12 hours the pickle needs to be set aside.
Provided by Galley Devil
Categories < 60 Mins
Time 50m
Yield 1 litre
Number Of Ingredients 10
Steps:
- Place all the ingredients, except pears, in a large, heavy-based pan and heat gently until the sugar has dissolved. Bring to a boil.
- Put pears in an earthenware bowl and pour boiled liquid over. Cover and leave over-night.
- Strain off the liquid and boil for 10 - 15 minutes, to reduce the volume to about 425 ml.
- Pour back over fruit and set aside for 12 hours.
- Bring fruit and liquid to boil and cook for one minute.
- Remove pears with a slotted spoon and pack into clean, hot and dry preserving jars.
- Bring syrup back to boil and pour over pears.
- Seal jars immediately and allow to cool.
Nutrition Facts : Calories 1216.6, Fat 33.8, SaturatedFat 9.6, Sodium 137.2, Carbohydrate 220.7, Fiber 52.8, Sugar 108.2, Protein 11.4
SPICED PICKLED PEARS
Season: August to December. I love pickled fruits and always look forward to opening a jar to serve with cold poultry and ham. Small, hard pears are ideal for use in this recipe, and it's a very good way to deal with a barrel-load of them. If you stick with the basic quantities of sugar and vinegar, this recipe can easily be adapted for use with other fruits and different spices (see the variations below).
Yield makes two to three 16-ounce jars
Number Of Ingredients 7
Steps:
- Put the vinegar, sugar, ginger, cinnamon, and allspice berries into a large pan over low heat, stirring until the sugar has dissolved, then bring to a boil. Turn down the heat to a simmer.
- Meanwhile, start peeling the pears, keeping them whole and with stems attached. Stud each pear with 2 or 3 cloves and add to the hot vinegar. Simmer the pears very gently for 15 to 25 minutes, until they are tender but not too soft. Remove with a slotted spoon and pack them into warm, sterilized jars (see p. 21).
- Bring the spiced vinegar syrup to a boil and boil for 5 minutes, then strain it over the pears. Cover the jars with vinegar-proof lids (see p. 22). Keep for at least 1 month before using. Use within 1 year.
- Different spices can be used - try cardamom and coriander, with a flake or two of dried chile.
- Plunge 2 1/4 pounds of peaches into a pan of boiling water for 1 minute, then remove. Immerse them in cold water briefly, then peel. Proceed as for the pear recipe, but simmer the peaches for only 3 to 4 minutes.
- Prick 2 1/4 pounds of crab apples all over with a needle or skewer (this will prevent the skins bursting). Use well-colored ornamental varieties.
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