DELICIOUS PICKLED PEACHES
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
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
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
Categories Fruit
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 5
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.
PICKLED PEACHES
Provided by Food Network Kitchen
Time P1DT50m
Yield 2 quarts
Number Of Ingredients 7
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
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
Make and share this Pickled Peaches recipe from Food.com.
Provided by Evie3234
Categories Fruit
Time 30m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Peel peaches and leave whole.
- Place vinegar, sugar, cinnamon and cloves in a saucepan and bring to the boil, stirring until sugar has dissolved.
- Carefully place peaches into the boiling syrup and cook gently for about 5 minutes or until peaches are just tender.
- Spoon peaches into hot, clean dry jars.
- Pour over the syrup, filling the jar to the brim.
- Make sure the rim is clean, then cover with a seal.
- Screw on a ring band and leave until cold.
- The lid should be concave if sealed properly.
- Remove band.
- Resist for several weeks before using.
Nutrition Facts : Calories 274, Fat 1, SaturatedFat 0.2, Sodium 11, Carbohydrate 66.6, Fiber 3.3, Sugar 62.6, Protein 1.5
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
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.
PICKLED PEACHES
These go well with roasted meats, but are also great just for snacking. A lot of people like to serve these as part of their relish tray at Thanksgiving or Christmas. Make sure to use small, slightly under-ripe peaches - you want them to be hard, the opposite of what you would want in a peach you would eat out of hand. Ripe peaches will turn too mushy after you process the pickles. You will need 4 wide mouth, quart sized canning jars to put these pickles up. Preparation time includes time needed to soak peaches overnight. This makes 3 to 4 quarts, depending on the size of your peaches.
Provided by xtine
Categories Fruit
Time 30m
Yield 3-4 quarts
Number Of Ingredients 11
Steps:
- Peel the peaches: I like to peel them by hand with a vegetable peeler, because it can be difficult to peel unripe peaches using the boiling water method. But if you prefer you can dip them in boiling water, plunge them in ice water, and try to slip the skins off. If the peaches are too large to fit through the mouth of the jar, cut them in half. As you peel the peaches, place them in a pot with a half gallon of water and 4 tablespoons white vinegar to keep them from darkening.
- Using a double layer of cheesecloth, make a fairly large spice bag with the cinnamon sticks, cloves, allspice, peppercorns, chiles, and ginger.
- In a large stainless steel stock pot, combine the vinegar, water, sugar, and the spice bag. Bring to a boil over medium high heat, stirring to dissolve the sugar. Reduce heat and simmer for 5 minutes, until the spices have infused the liquid. Add the peaches and simmer for 5 minutes (you may not be able to fit all the peaches in the liquid at one time - this is ok - just put as many peaches in at a time as you can, you want the peaches to be completely covered by the syrup, simmer for 5 minutes, then use a slotted spoon to remove them to a bowl and move on to the next batch).
- Once you have simmered all the peaches, return them all to the syrup in the large stock pot. Cover the pot and let stand on the counter overnight.
- The next day, bring the peaches and syrup to a boil over medium-high heat.
- Wash your jars - you will need wide mouth quart jars for these pickles. There is no need to sterilize the jars as you will be processing the pickles for more than 10 minutes.
- Remove the peaches with a slotted spoon, and pack in the wide mouth quart-sized jars (if you cut them in half, pack the peaches cavity-side down in the jar). Leave 1" headspace. Ladle the hot syrup into the jars, leaving 1/2" headspace (the peaches should be covered by the syrup). Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any syrup which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 20 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You could put the band back on the jar and reprocess it for another 20 minutes, but this will probably make the peaches too mushy, so I would just put it in the fridge and use it within 3 months.
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