Habanero Pickled Peaches
Recipe: #20729
August 29, 2015
Categories: Peach, Southwest, Canning/Preserving, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs Non-Dairy, Vegetarian, Hot Peppers, Marinades and Brines, Spicy, more
"Pickled peaches is a Texas favorite, made here with an extra kick. Serve with ice cream or freshly baked biscuits. You will need 2 1-quart jars with lids and bands. No need for a hot-water bath-these are refrigerated. Cook time is pickling time. Yields 2 quarts"
Ingredients
Nutritional
- Serving Size: 1 (969.7 g)
- Calories 888.1
- Total Fat - 2.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 40.9 mg
- Total Carbohydrate - 208.5 g
- Dietary Fiber - 15.3 g
- Sugars - 179.5 g
- Protein - 7.8 g
- Calcium - 125.5 mg
- Iron - 2.6 mg
- Vitamin C - 365.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Sterilize jars and lids in a pot boiling water or dishwasher (no detergent). Place on a clean towel to dry.
Step 2
To peel peaches, bring a large pot of water to a boil. Cut a small X on the top and bottom of each peach. Carefully drop them in boiling water and cook for 30 seconds. Using a long-handled slotted spoon, remove peaches, rinse with cold water and peel off the skin by gently rubbing the peach. Halve and pit the peeled peaches and put into the jars, packed tightly,
Step 3
In another pot, bring the vinegar and sugar to a boil.
Step 4
In each jar, add one half habanero, 1 cinnamon stick and half the cloves.
Step 5
Remove boiling vinegar from heat and pour half of the mixture into each jar. Add enough water to each jar to fill, leaving a 1/4-inch headroom. Cover with lids and bands and refrigerate.
Step 6
Store for 2 days before using. Will keep, refrigerated, for one month.
Tips
- 2 wide mouth 1-quart canning jars with rings and lids.