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
Yield 12 servings.
Number Of Ingredients 8
- 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.
- 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.
EASY PICKLED PEACHES
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
Yield 8 serving(s)
Number Of Ingredients 5
- 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.
NANA'S SOUTHERN PICKLED PEACHES
- 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
- 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.
Provided by Food Network Kitchen
Yield 2 quarts
Number Of Ingredients 7
- 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.
- 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.
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
Number Of Ingredients 5
- 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
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Cuisine AmericanTotal Time 35 minsServings 18Calories 173 per serving
- In a large, nonreactive (stainless steel) stockpot over medium heat, bring 1 cup water, sugar, vinegar, 6 cinnamon sticks, and 18 cloves to a boil, stirring to dissolve sugar.
- Gently simmer, without reaching a boil, until peaches are heated through and a fork pierces the fruit with no resistance, 10 to 15 minutes.
- Using a slotted spoon, divide peaches among 6 sterilized 1-pint canning jars, placing peaches cavity side down.
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- To peel peaches (apricots may be used unpeeled), fill Dutch oven with water; bring to boiling. Carefully lower peaches, a few at a time, into boiling water; let stand 30 to 60 seconds. With slotted spoon transfer peaches to large bowl of ice water. When cool enough to handle, gently rub skin off peaches. Halve and pit any large peaches; set aside.
- Drain water from Dutch oven. For pickling mixture, in same Dutch oven combine the 2-12 cups water, vinegar, sugars ,cinnamon, gingerroot, red pepper, 1 teaspoon salt, mustard seeds, and cloves. Bring to boiling, stirring to dissolve sugars. Reduce heat. Simmer, uncovered, 5 minutes.
- Add peaches, onion, and sweet pepper to pickling mixture; return to boiling. Reduce heat; simmer, covered, 5 minutes or just until tender, gently stirring once or twice. With slotted spoon divide peaches, onion, sweet pepper, and cinnamon evenly among four clean, hot 1-quart jars. (See Safe Storage, below.) Pour pickling mixture into jars; cool. Cover and refrigerate at least 24 hours or up to 3 weeks. Serve peaches with a slotted spoon and drizzle with a little of the juices.
OLD FASHIONED SPICED PEACHES - THE VIEW FROM GREAT ISLAND
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- Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
- Fill sterile jars with the peaches and liquid, leaving 1/2 inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times, see this chart
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- For the pickling liquid, combine apple juice, vinegar, honey, ginger, and cinnamon in a medium aluminum pot and bring to a boil.
- Once boiling, lower heat and simmer for 5 minutes. Add peach slices and cook until tender, 3 to 5 minutes more.
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- Prepare 2 pint jars, lids, andrings. Sterilize the jars and keep them in the hot water till its time forprocessing. Make sure to fill your water bath canner and get the water to asimmer.
- Ina large stainless steel or enameled dutch oven combine sugar and vinegar andbring to a boil, stirring till sugar is dissolved. In a spice ball or bag tieup the cinnamon, clove, and juniper berries. Add spices and peaches to brine.
- On a dishtowel place your hot jarsand using your funnel in each jar using a slotted spoon put the mixture intothe jars leaving 1 ½” headspace.
- Make sure your rack is on thebottom of the canner and place the jars in the water bath making sure that thewater covers each of the jars by 1 to 2 inches. Add hot water to the canner ifit doesn't measure up.
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- Heat until the sugar dissolves (about 5 minutes). Make sure that the mixture does not boil, you want it to be warm to the touch but not extremely hot. If it gets too hot, the peaches will cook and you don't want that.
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Top Asked Questions
How do you make old fashioned Pickled peaches?Old Fashioned Spiced Peaches is a vintage preserve recipe poised for a comeback. These easy Southern pickled peaches were always on our Thanksgiving table. Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar.
What are the ingredients in Pickled peaches?Pickled Peaches. Marcy Masumoto's go-to recipe requires just five basic ingredients: fruit, sugar, vinegar, cinnamon, and cloves. In a large, nonreactive (stainless steel) stockpot over medium heat, bring 1 cup water, sugar, vinegar, 6 cinnamon sticks, and 18 cloves to a boil, stirring to dissolve sugar. Reduce heat to medium-low and add peaches.
How do you cook fresh peaches in vinegar?Keep jars and lids submerged in hot water, covered, until ready to use. 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.
Where did Pickled peaches come from?Sweet, sour, and spicy, pickled peaches have been around centuries and recipes can be traced back to cookbooks of the 1800s. The Domestic Cookery by Elizabeth Ellicott Lea published in 1846, features ten different peach recipes, including one for pickled peaches and cherries.