Pickled Peaches With Sweet Spices Recipes

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PICKLED PEACHES WITH SWEET SPICES



Pickled Peaches With Sweet Spices image

I love the balance of sweet, sour and spice in this recipe. These are refrigerator pickles, meant to be kept in the refrigerator, where they will keep for up to two months; so you could pull them out for Thanksgiving, though I doubt you will be able to resist them for that long. Although this recipe calls for a lot of sugar, you will not be consuming the syrup so don't be alarmed by it.

Provided by Martha Rose Shulman

Categories     side dish

Yield 2 to 2 1/2 pints

Number Of Ingredients 9

8 medium-size or large ripe-but-firm peaches
Juice of 1 large lemon
1 tablespoon plus 16 cloves
1 1/2 teaspoons allspice, cracked or coarsely ground in a spice mill
1 cinnamon stick
1 vanilla bean, cut in half
1 cup cider vinegar
1/2 cup water
1 cup raw brown (turbinado) sugar

Steps:

  • Bring a large pot of water to a boil and drop in peaches. After 30 seconds, transfer to a bowl of ice water, then drain and skin. Place in a bowl and toss with lemon juice.
  • Tie 1 tablespoon cloves, the allspice and the cinnamon stick in a cheesecloth or muslin bag. In a pot large enough to accommodate all the peaches, combine vinegar, water, sugar, spice bag and vanilla bean and bring to a boil. Reduce heat and simmer 5 minutes. Skim off any foam that rises. Add peaches to the pot and continue to simmer 3 to 5 minutes, until a toothpick can easily penetrate down to the pit. Remove from heat.
  • Using tongs, carefully remove each peach from pot and transfer to a bowl. When cool enough to handle, cut in half and remove pits. Stud each half with a clove and return to pot. Cover and refrigerate overnight.
  • The next day return pot to stove and flip over the peach halves. Squeeze spice bag over the pot to extract fragrant brine, and discard bag. Bring peaches back to a boil and turn off the heat.
  • Pack peaches into hot, sterilized jars. Pour in syrup, leaving 1/2 inch of headspace. Cut vanilla bean into halves or thirds and put a piece into each jar. Seal jars, allow to cool and refrigerate for up to 2 months.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 51 grams, TransFat 0 grams

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

SPICED PEACHES



Spiced Peaches image

This is a super summer dessert because peaches are plentiful. The sweet chilled fruit topped with sour cream and brown sugar is so refreshing. When fresh peaches aren't available, use canned peach halves with tasty result.-Norma Erne, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup sugar
1/2 cup water
1/4 cup vinegar
8 to 10 whole cloves
1 cinnamon stick
6 fresh peaches, peeled and halved
1/2 cup sour cream
2 tablespoons brown sugar

Steps:

  • In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.

Nutrition Facts :

NANA'S SOUTHERN PICKLED PEACHES



Nana's Southern Pickled Peaches image

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

4 cups sugar
1 cup white vinegar
1 cup water
2 tablespoons whole cloves
4 pounds fresh clingstone peaches, blanched and peeled
5 (3 inch) cinnamon sticks

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



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

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.

PICKLED PEACHES/SPICED PEACHES



Pickled Peaches/Spiced Peaches image

Make and share this Pickled Peaches/Spiced Peaches recipe from Food.com.

Provided by wyojess

Categories     Dessert

Time 1h30m

Yield 11 pints, 66 serving(s)

Number Of Ingredients 6

4 lbs brown sugar (two 32 oz bags)
4 cups apple cider vinegar
5 cinnamon sticks (break in half)
1 teaspoon whole cloves
1 teaspoon allspice
15 peaches

Steps:

  • Place washed canning jars in 200°F oven.
  • Prepare peaches by peeling, pitting and cutting into thick slices. Place in cool water with 1/2 cup vinegar to prevent browning.
  • Stir sugar, vinegar and cinnamon sticks together. Tie cloves and allspice in a piece of cloth and place in pot. Bring 'brine' to a boil and boil 1 minute.
  • While sugar mixture is heating, thoroughly drain and pack peaches into hot jars to about 3/4-1" inch from the top.
  • Pour hot brine over peaches (leave about 1/2" of head space) process in a boiling water bath for about 20 minutes.

Nutrition Facts : Calories 115.6, Fat 0.1, Sodium 11.5, Carbohydrate 29.1, Fiber 0.3, Sugar 28.4, Protein 0.2

HABANERO PICKLED PEACHES



Habanero Pickled Peaches image

Provided by Lisa Fain

Categories     Fruit     Vegetable     Picnic     Vegetarian     Peach     Spice     Summer     Tailgating     Vegan     Chile Pepper     Advance Prep Required

Yield 2 quarts

Number Of Ingredients 8

3 pounds fresh peaches
1 cup apple cider vinegar
1 cup granulated sugar
1 habanero chile, stem and seeds removed, cut in half
2 cinnamon sticks
1/2 teaspoon whole cloves
Special Equipment
2 quart-size jars with lids and bands

Steps:

  • 1. Sterilize the jars and lids in either a pot of boiling water or dishwasher. Remove jars and lids with tongs and place on a clean surface.
  • 2. To peel the peaches, fill a large pot with water and bring to boil. Cut a small x on the top and bottom axes of each peach. Carefully drop them into the pot of boiling water and let them cook for 30 seconds. Using tongs or a long spoon, remove peaches, rinse with cold water, and then peel off the skin by gently rubbing the peach. Halve and pit the peeled peaches and put them in the jars.
  • 3. In another pot, bring to a boil the cider vinegar and the sugar. In each jar add half the habanero chile, a cinnamon stick, and 2 whole cloves. When the vinegar comes to a boil, pour it into the jars and add enough water to the jar to fill (though be sure and leave 1/4-inch headroom from the top). Cover and refrigerate. Will be ready in a couple of days. Will last refrigerated for 1 month.

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.

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