OLD FASHIONED SPICED PEACHES
Old Fashioned Spiced Peaches is a vintage preserve recipe poised for a comeback. These easy Southern pickled peaches were always on our Thanksgiving table.
Provided by Sue Moran
Categories Side Dish
Number Of Ingredients 6
Steps:
- Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
- Meanwhile peel and slice your peaches.
- Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.
- Fill sterile jars with the peaches and liquid, leaving 1/2 inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times, see this chart
PICKLED PEARS
A stylish and gorgeous treat, spooned out of the jar with a little of the syrup
Provided by Good Food team
Categories Side dish, Snack
Time 45m
Yield Makes enough to fill a 1-1.5 litre kilner jar
Number Of Ingredients 9
Steps:
- Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
- Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
- Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.
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
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.
PAM'S PICKLED PEACHES OR PEARS
I just love pickled fruit. I make this for holidays to go with turkey or ham, or any time of the year just for good eats. The sweet of the fruit and sugar conterpoint the tangy vinegar and the spices make it pop. Serve with meats or pile a few pieces on top of some cottage cheese for a "salad" or use like pickles as a...
Provided by Pam Ellingson
Categories Other Snacks
Time 10m
Number Of Ingredients 5
Steps:
- 1. Drain, reserve juice. Put 1/2 c juice in saucepan. Pack fruit slices or halves in a clean quart canning jar.
- 2. To the juice in the saucepan add vinegar and sugar, add salt and mixed pickling spice (I take out most of the red pepper flakes before using). Heat on low to dissolve sugar and simmer for a few minutes til you can taste the spices in a sample. Turn off heat, let cool a minute and strain the hot juice into the jar over fruit. (WHEN YOU POUR THE SYRUP OVER THE FRUIT, YOU CAN LEAVE THE SPICES IN FOR A MORE SPICY TASTE.)
- 3. Put on the lid and let cool on the counter, then refrigerate for at least a day or two before eating to allow spices to permeate the fruit.
- 4. Because these are NOT water processed or sterilized, they must be stored in the fridge. They are best eaten within a week or two. If you leave the spices in the syrup, you may want to remove as many bay leaves or whole cloves as possible to keep those spices from overwhelming the other flavors.
SPICED PICKLED PEARS
Season: August to December. I love pickled fruits and always look forward to opening a jar to serve with cold poultry and ham. Small, hard pears are ideal for use in this recipe, and it's a very good way to deal with a barrel-load of them. If you stick with the basic quantities of sugar and vinegar, this recipe can easily be adapted for use with other fruits and different spices (see the variations below).
Yield makes two to three 16-ounce jars
Number Of Ingredients 7
Steps:
- Put the vinegar, sugar, ginger, cinnamon, and allspice berries into a large pan over low heat, stirring until the sugar has dissolved, then bring to a boil. Turn down the heat to a simmer.
- Meanwhile, start peeling the pears, keeping them whole and with stems attached. Stud each pear with 2 or 3 cloves and add to the hot vinegar. Simmer the pears very gently for 15 to 25 minutes, until they are tender but not too soft. Remove with a slotted spoon and pack them into warm, sterilized jars (see p. 21).
- Bring the spiced vinegar syrup to a boil and boil for 5 minutes, then strain it over the pears. Cover the jars with vinegar-proof lids (see p. 22). Keep for at least 1 month before using. Use within 1 year.
- Different spices can be used - try cardamom and coriander, with a flake or two of dried chile.
- Plunge 2 1/4 pounds of peaches into a pan of boiling water for 1 minute, then remove. Immerse them in cold water briefly, then peel. Proceed as for the pear recipe, but simmer the peaches for only 3 to 4 minutes.
- Prick 2 1/4 pounds of crab apples all over with a needle or skewer (this will prevent the skins bursting). Use well-colored ornamental varieties.
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.
PICKLED PEARS
Make and share this Pickled Pears recipe from Food.com.
Provided by Diana Adcock
Categories Pears
Time P1DT15m
Yield 3 pints
Number Of Ingredients 9
Steps:
- Soak pears in water& fruit fresh/lemon juice to keep from browning.
- Tie pickling spice, ginger and cloves in a spice bag.
- Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot.
- Bring to a boil, cover and boil for 5 min.
- Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl.
- Repeat until all pears are poached.
- Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot.
- Remove pears and discard spice bag and lemons.
- Bring liquid to a boil.
- Pack pears into clean, hot jars.
- Pour boiling liquid to cover leaving 1/2 inch head space.
- Remove bubbles and seal.
- Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
Nutrition Facts : Calories 1203, Fat 1.2, SaturatedFat 0.1, Sodium 23.2, Carbohydrate 310.6, Fiber 29.2, Sugar 256.2, Protein 3.7
PICKLED PEACHES
Steps:
- Prepare peaches:
- Dissolve vitamin C powder in 6 cups water in a large bowl (to acidulate water).
- Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches in a 5- to 6-quart pot of boiling water 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Add peaches to acidulated water and let stand 10 minutes, then drain well in a colander.
- Toss peaches with sugar in a 6-quart wide heavy pot and chill, covered, at least 8 and up to 12 hours.
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars on rack in canner and add enough water to cover jars by 2 inches. Bring to a boil, covered, then boil 10 minutes. Cover lids with water in a small saucepan and heat until thermometer registers 180°F (do not let boil). Keep jars and lids submerged in hot water, covered, until ready to use.
- Cook and can peaches:
- Add vinegar, spice, salt, and remaining 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam. Reduce heat and simmer until peaches are barely tender, about 3 minutes.
- Remove jars and lids from water, reserving water in canner, and transfer to a clean kitchen towel, then divide peaches among jars using a slotted spoon. Return peach-cooking liquid to a boil, then pour into jars, leaving 1/4 inch of space at top. Run a thin knife between peaches and sides of jars to eliminate air bubbles.
- Seal and process jars:
- Wipe off rims of filled jars with a dampened kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on rack in canner and, if necessary, add enough hot water to cover jars by 2 inches. Bring to a boil, covered. Boil jars 20 minutes, then transfer with tongs to a towel-lined surface to cool. Jars will seal as they cool (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave).
- After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven't sealed in the refrigerator and use them first.
PICKLED PEACHES
These go well with roasted meats, but are also great just for snacking. A lot of people like to serve these as part of their relish tray at Thanksgiving or Christmas. Make sure to use small, slightly under-ripe peaches - you want them to be hard, the opposite of what you would want in a peach you would eat out of hand. Ripe peaches will turn too mushy after you process the pickles. You will need 4 wide mouth, quart sized canning jars to put these pickles up. Preparation time includes time needed to soak peaches overnight. This makes 3 to 4 quarts, depending on the size of your peaches.
Provided by xtine
Categories Fruit
Time 30m
Yield 3-4 quarts
Number Of Ingredients 11
Steps:
- Peel the peaches: I like to peel them by hand with a vegetable peeler, because it can be difficult to peel unripe peaches using the boiling water method. But if you prefer you can dip them in boiling water, plunge them in ice water, and try to slip the skins off. If the peaches are too large to fit through the mouth of the jar, cut them in half. As you peel the peaches, place them in a pot with a half gallon of water and 4 tablespoons white vinegar to keep them from darkening.
- Using a double layer of cheesecloth, make a fairly large spice bag with the cinnamon sticks, cloves, allspice, peppercorns, chiles, and ginger.
- In a large stainless steel stock pot, combine the vinegar, water, sugar, and the spice bag. Bring to a boil over medium high heat, stirring to dissolve the sugar. Reduce heat and simmer for 5 minutes, until the spices have infused the liquid. Add the peaches and simmer for 5 minutes (you may not be able to fit all the peaches in the liquid at one time - this is ok - just put as many peaches in at a time as you can, you want the peaches to be completely covered by the syrup, simmer for 5 minutes, then use a slotted spoon to remove them to a bowl and move on to the next batch).
- Once you have simmered all the peaches, return them all to the syrup in the large stock pot. Cover the pot and let stand on the counter overnight.
- The next day, bring the peaches and syrup to a boil over medium-high heat.
- Wash your jars - you will need wide mouth quart jars for these pickles. There is no need to sterilize the jars as you will be processing the pickles for more than 10 minutes.
- Remove the peaches with a slotted spoon, and pack in the wide mouth quart-sized jars (if you cut them in half, pack the peaches cavity-side down in the jar). Leave 1" headspace. Ladle the hot syrup into the jars, leaving 1/2" headspace (the peaches should be covered by the syrup). Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any syrup which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 20 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You could put the band back on the jar and reprocess it for another 20 minutes, but this will probably make the peaches too mushy, so I would just put it in the fridge and use it within 3 months.
More about "pams pickled peaches or pears food"
GINGERY PICKLED PEACHES – FOOD IN JARS
From foodinjars.com
Servings 3Estimated Reading Time 4 mins
PICKLED PEACHES; SUGAR AND SPICE AND ... - DIGGING FOOD
From diggingfood.com
Estimated Reading Time 5 mins
PICKLED PEARS RECIPE | MYRECIPES
From myrecipes.com
Servings 5
OLD FASHIONED SOUTHERN TREAT... PICKLED SPICED PEACHES ...
From chowhound.com
User Interaction Count 6Estimated Reading Time 2 mins
PICKLED PEARS & CHEESE PLATTER RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Cuisine BritishTotal Time 55 minsCategory Lunch, StarterCalories 426 per serving
PICKLED PEACHES | RECIPE | PICKLED PEACHES, CANNING ...
From pinterest.com
Servings 32Estimated Reading Time 2 mins
PAMS PICKLED ONIONS 520G | PANTRY | PAK'NSAVE ONLINE
From paknsave.co.nz
Availability In stock
QUICK PICKLED PEARS - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
3.2/5 (9)Total Time 4 hrs 10 minsCategory CondimentCalories 146 per serving
PICKLED PEACHES OR PEARS - RECIPE | COOKS.COM
From cooks.com
PICKLED PEACHES AND PEARS - RECIPE - COOKS.COM
From cooks.com
#SPICED RECIPES | JUST A PINCH RECIPES
From justapinch.com
PICKLED SECKEL PEARS RECIPE - FOOD NEWS
From foodnewsnews.com
THE PICKLED PEACH • DAVIDSON, NC • FARM-TO-TABLE FOOD ...
From thepickledpeach.com
PICKLED PEARS RECIPE BY DEASIA - IFOOD.TV
From ifood.tv
PICKLED PEARS OR PEACHES | WORLD FOOD RECIPES
From worldfoodrecipes.wordpress.com
PICKLED PEARS RECIPE FOR CANNING – VINTAGE CLIPPING ...
From recipecurio.com
NANA'S SOUTHERN PICKLED PEACHES | PICKLED PEACHES, PICKLES ...
From pinterest.ca
PICKLED PEARS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FOODFOOD - IT'S SIZZLING |PICKLED PEARS
From foodfood.com
PICKLED PEARS AND PEACHES
From quotev.com
PAM'S PICKLED PEACHES OR PEARS | PICKLED PEACHES, PICKLING ...
From pinterest.co.uk
PICKLED PEARS RECIPE - BBC FOOD
From bbc.co.uk
PICKLED PEACHES OR PEARS RECIPE BY ADMIN | IFOOD.TV
PICKLED PEACHES WITH BRANDY – BIJOUXS | LITTLE JEWELS FROM ...
From bijouxs.com
PAM'S HARVESTCRAFT | MINECRAFT MODS WIKI | FANDOM
From minecraft-modsmc.fandom.com
PICKLED PEACHES RECIPE - FOOD NEWS
From foodnewsnews.com
PAMS PICKLED PEACHES OR PEARS RECIPES
From tfrecipes.com
WHERE DO I FIND PICKLED PEACHES? - FOOD52
From food52.com
PICKLED PEARS | PRESERVING FOOD AT HOME
From preservingfoodathome.com
SWEET PICKLED PEARS - GOOD OLD RECIPES
From goodoldrecipes.com
PAM'S PICKLED PEACHES OR PEARS | RECIPE | PICKLED PEACHES ...
From pinterest.com
KRAFT SALISBURY STEAK RECIPES
From tfrecipes.com
AMISH WEDDING FOODS - PEACH HALVES | AMISH COUNTRY STORE
From amishcountrystoreonline.com
53 BEST PICKLED FRUIT IDEAS | PICKLED FRUIT, PICKLING ...
From pinterest.ca
PEACH AND PEAR RECIPES (67) - SUPERCOOK
From supercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love