Habanero Pickled Peaches Food

PICKLED HABANEROS

Steps:

• Cut the tops off of the habanero peppers. Leave the seeds and membrane in place for hotter pickled habaneros, or remove them to reduce heat.
• Slice the habaneros into either thin slices or rings, and place the chilies into a mason jar.
• In a saucepan over medium heat, combine the white vinegar, water, sugar, salt, and garlic. Bring the mix to a quick boil, then remove from the heat.
• Slowly pour the vinegar mix over the habanero peppers, then let the jar sit at room temperature uncovered until the liquid cools.
• Once cooled, seal the jar with its lid, then refrigerate.

HOUSEMADE HABANERO PICKLES

Steps:

• Put cukes, habaneros and garlic in a 5-gallon bucket.
• Meanwhile, bring vinegar, salt, pickling spice and 2 1/2 quarts water to a simmer in a large pot (do not boil). Pour into bucket.
• Let cool completely, refrigerated, then cover and continue to refrigerate 2 to 3 days more.

PEACHES IN SAUTERNES

Steps:

• Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold.

HABANERO PICKLED PEACHES

Steps:

• 1. Sterilize the jars and lids in either a pot of boiling water or dishwasher. Remove jars and lids with tongs and place on a clean surface.
• 2. To peel the peaches, fill a large pot with water and bring to boil. Cut a small x on the top and bottom axes of each peach. Carefully drop them into the pot of boiling water and let them cook for 30 seconds. Using tongs or a long spoon, remove peaches, rinse with cold water, and then peel off the skin by gently rubbing the peach. Halve and pit the peeled peaches and put them in the jars.
• 3. In another pot, bring to a boil the cider vinegar and the sugar. In each jar add half the habanero chile, a cinnamon stick, and 2 whole cloves. When the vinegar comes to a boil, pour it into the jars and add enough water to the jar to fill (though be sure and leave 1/4-inch headroom from the top). Cover and refrigerate. Will be ready in a couple of days. Will last refrigerated for 1 month.

PICKLED PEACHES

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.