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
Though not as common as other types of pickles, pickled peaches have long been a Southern staple. Preserve the fruit's flavor while they're in season.
Provided by Linnea Covington
Categories Snack Dessert Appetizer Ingredient
Time 45m
Number Of Ingredients 7
Steps:
- Gather the ingredients and wash the peaches.
- Add the sugar, water, and vinegar to a large pot and heat on medium-high until the sugar is melted. Bring to a boil. While waiting, stick about six cloves into each peach.
- Once the liquid is boiling, place the peaches in the pot and cook for 20 minutes, turning often.
- Let the peaches and syrup cool for about 5 minutes. Next, spoon the whole peaches into jars. Divide up the cinnamon and ginger between the chosen jars.
- Pour syrup over the jarred peaches. Either seal the jars through basic canning practices or cool and seal the jars and place them in the fridge, where they will last for at least six months. For canning, it's best to wipe the rims of the jars first with a clean, dry cloth and then twist on the ring over the seal. Process the pickled peaches in a hot water bath for about 10 minutes to properly seal. Canned, they can last a few years if stored in a cool, dry place. Once jarred, the peaches are ready to eat within 24 hours, though longer pickling will deepen the flavors until the whole fruit is like eating a warming-spiced slice of Christmas.
Nutrition Facts : Calories 165 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 40 g, Fat 0 g, UnsaturatedFat 0 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
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
Provided by Damaris Phillips
Categories side-dish
Time P14DT15m
Yield 1 quart
Number Of Ingredients 6
Steps:
- 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.
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.
COCHON'S PICKLED PEACH RELISH
Make and share this Cochon's Pickled Peach Relish recipe from Food.com.
Provided by Busters friend
Categories Fruit
Time 11m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Cut the peaches into medium cubes and toss with chopped lemon zest, mint and a small amount of the pickling liquid.
Nutrition Facts : Calories 87.5, Fat 0.8, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 25.8, Fiber 7.1, Sugar 14.3, Protein 2.9
PEACHES 'N' CREAM SCONES
I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.
Provided by Kardea Brown
Time 1h10m
Yield 8 scones
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
- Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
- Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
- Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.
COCOHON'S PICKLED PEACHES
A spicy pickled peach which can be canned in either quarts or pints. The recipe reminded me of my grandma's - her peaches were always gloriously spicy with some heat from field peppers & ginger to add depth. These serve as the base for Recipe#368601 . Found in The Times-Picayune. Made 3 quarts - tasted the syrup (had plenty left over) & made 1/2 the syrup again & pickled 3 more quarts! Used 3 fresh Kung Pao peppers (with slices in them) per quart. My, oh my, these are tasty now but will be the best come Thanksgiving!
Provided by Busters friend
Categories Fruit
Time 1h20m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Tie spices in a cheesecloth bag. Combine sugar, vinegar, and spice bag in a large sauce pot; boil 5 minutes.
- Cook peaches in this boiling syrup until they can be pierced with a fork, but are not soft. Remove from heat and allow peaches to sit in pickling liquid overnight to plump. The next day, bring mixture back to a boil. Remove spice bag.
- Pack peaches into hot sterilized jars, leaving ¼-inch head space. Ladle hot liquid over peaches, leaving ¼-inch head space. Remove air bubbles.
- Adjust two-piece caps. Process 20 minutes in a boiling-water bath.
Nutrition Facts : Calories 2114.5, Fat 4.1, SaturatedFat 0.5, Sodium 27.8, Carbohydrate 523.8, Fiber 20.1, Sugar 502.9, Protein 11.6
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
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