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Pickled Peaches Recipe
|Firm ripe peaches||8 Pound (Small, Clingstone Varieties Are Best)|
|Cold water||1 Gallon, mixed with 2 tablespoons each pickling salt and white vinegar|
|Whole cloves||2 Tablespoon|
|White vinegar||1 Quart|
|Cinnamon sticks||4 , mixed with 2 tablespoons each pickling salt and white vinegar|
Calories 839 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.8%
Saturated Fat 0.09 g0.45%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 22.5 mg0.9%
Total Carbohydrates 216 g72%
Dietary Fiber 7.5 g30.1%
Sugars 208 g
Protein 4 g8.6%
Vitamin A 29.6% Vitamin C 50.7%
Calcium 5.5% Iron 7.1%
*Based on a 2000 Calorie diet
Stud each peach with 2 cloves.
Place syrup ingredients in a large enamel or stainless-steel kettle and bring to a boil.
Add peaches, a few at a time, and simmer uncovered 5-7 minutes until barely tender.
Remove peaches with a slotted spoon and set aside while cooking the rest.
When all are cooked, bring syrup to a boil and pour over peaches; cover and let stand overnight (this plumps peaches and gives them better flavor).
Next day, wash and sterilize 10 (1-pint) jars and their closures.
At the same time, drain syrup from peaches and bring to a boil; discard spice bag.
Pack peaches into hot jars, then pour in boiling syrup, filling to within 1/4" of the top.
Wipe rims and seal.
Process in a hot water bath 10 minutes.
Remove jars from bath and secure seals if necessary.
Cool, check seals, label, and store in a cool, dark, dry place 4-6 weeks before serving.