Pickled Peaches Recipe

Peach Pickle
submitted by bahuja2001 at ifood.tv

Summary

Preparation Time40 MinCooking Time40 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineVegetarian
Main Ingredient

Ingredients

 Firm ripe peaches8 Pound (Small, Clingstone Varieties Are Best)
 Cold water1 Gallon, mixed with 2 tablespoons each pickling salt and white vinegar
 Whole cloves2 Tablespoon
 White vinegar1 Quart
 Water1 Quart
 Sugar3 Pound
 Cinnamon sticks4 , mixed with 2 tablespoons each pickling salt and white vinegar

Nutrition Facts

Serving size

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

Directions

Peel peaches, then drop in water-salt-vinegar mixture to prevent discoloration; leave whole or halve but do not remove pits.
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.
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