Sweet Pickled Peaches Food

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.

PICKLED PEACHES

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.

SWEET-PICKLED PEACHES

Steps:

• Combine vinegar, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with peaches. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

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 WITH SWEET SPICES

Steps:

• Bring a large pot of water to a boil and drop in peaches. After 30 seconds, transfer to a bowl of ice water, then drain and skin. Place in a bowl and toss with lemon juice.
• Tie 1 tablespoon cloves, the allspice and the cinnamon stick in a cheesecloth or muslin bag. In a pot large enough to accommodate all the peaches, combine vinegar, water, sugar, spice bag and vanilla bean and bring to a boil. Reduce heat and simmer 5 minutes. Skim off any foam that rises. Add peaches to the pot and continue to simmer 3 to 5 minutes, until a toothpick can easily penetrate down to the pit. Remove from heat.
• Using tongs, carefully remove each peach from pot and transfer to a bowl. When cool enough to handle, cut in half and remove pits. Stud each half with a clove and return to pot. Cover and refrigerate overnight.
• The next day return pot to stove and flip over the peach halves. Squeeze spice bag over the pot to extract fragrant brine, and discard bag. Bring peaches back to a boil and turn off the heat.
• Pack peaches into hot, sterilized jars. Pour in syrup, leaving 1/2 inch of headspace. Cut vanilla bean into halves or thirds and put a piece into each jar. Seal jars, allow to cool and refrigerate for up to 2 months.

PICKLED GEORGIA PEACHES

Steps:

• Combine sugar, vinegar, water and cinnamon sticks; add cloves and allspice that are tied in a clean, thin, white cloth.
• Bring mixture to a boil and simmer, covered, about 30 minutes.
• Wash and peel peaches; the stems may be left on if desired.
• If peaches are large, halve or quarter.
• To prevent peeled peaches from darkening during preparation, immediately after peeling, put them into a cold solution containing ½ teaspoon ascorbic acid per 2 quarts water.
• Drain peaches just before using.
• Add drained peaches to the hot syrup, bring to a boil, lower heat and continue simmering for another 20 to 25 minutes.
• Pack hot peaches into hot pint jars; add one 2-inch piece cinnamon stick per jar.
• Cover peaches with boiling syrup, leaving ½-inch headspace and making sure peaches are covered by the syrup.
• Remove air bubbles and adjust headspace if necessary.
• Wipe rims of jars with a dampened clean paper towel; place lids and screw on bands fingertip-tight.
• Process in a boiling water bath 20 minutes at up to 1000 feet in elevation; 25 minutes up to 3000 feet in elevation; 30 minutes up to 6000 feet in elevation.
• Remove jars to a protected countertop to cool undisturbed for 24 hours.

EASY PICKLED PEACHES

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.

NANA'S SOUTHERN PICKLED PEACHES

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.

PICKLED PEACHES

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.