Pickled Peaches Recipe

Fresh sweet peaches and spicy pickled for a real treat. These can also be made with fresh nectarines or apricots. Immerse the peaches in boiling water and the skins slip away. Marinated peaches sit 4-6 weeks before use as well plan ahead for the time.

Preparation time: 30 minutes

Cooking time: 20 minutes

Total time: 50 minutes

Ingredients:

• £ 8 small firm ripe peaches (bone clingstone varieties are best)
• 1 gallon of cold water with 2 tablespoons each of salt and mixed pickling vinegar
• 2 tablespoons whole cloves (approx)
• .
• Base syrup stains:
• 1 liter of white wine vinegar
• 1 liter of water
• 3 pounds of sugar
• 4 cinnamon sticks, broken and tied in cheesecloth

Preparation:

Peel peaches, then dip in salt and vinegar water to prevent discoloration; completely blank or cut in half, but not to remove pits. Stud each peach with 2 teeth.

, To make the syrup, pickling, place the vinegar, water, sugar and cinnamon in a large enamel or stainless steel pot and heat until boiling. Add peaches, a little at a time, and simmer, uncovered, for 5-7 minutes until they are soft. Remove peaches with a slotted spoon and set aside while you cook the rest.

When all cooked, bring to a boil and pour over peaches; cover and let stand overnight (the plump peaches and gives more flavor).

The next day, washed and sterilized 10 (1 pint) jars and closures. Meanwhile, drain peaches syrup and bring to a boil; discard spice bag. Pack peaches in hot jars and pour the boiling syrup, filling, within a quarter of an inch high. Wipe rims and seal. A process in a hot water bath for 10 minutes. Remove jars from the bath and to ensure the seals if necessary. Cool, check seals, label, and in a cool, dark, dry place for 4-6 weeks before serving.

Yield: 10 liters (64 servings)

Recipe Source: The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (Doubleday & Company)
Reprinted with permission.