Pickled Peaches
Recipe: #31093
December 14, 2018
Categories: Peach, Canning/Preserving, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Pickled peaches are great on their own, but are also a perfect compliment to chicken, pork, salads and ice cream. This is a 2 day process for canning fresh peaches. Recipe from the kitchen of Mamma Graves, courtesy of her daughter-in-law Jerri."
Original is 80 servings
Ingredients
Nutritional
- Serving Size: 1 (67.9 g)
- Calories 97.5
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 90 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 0.9 g
- Sugars - 22.2 g
- Protein - 0.5 g
- Calcium - 7.7 mg
- Iron - 0.2 mg
- Vitamin C - 20.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Bring 6 cups water to a boil. Remove from heat, add peaches and let stand 4 to 6 minutes. Drain peaches, cool and peel. Stud each peach with 2 cloves.
Step 2
Place cinnamon and remaining cloves into a cheesecloth bag, tie with string.
Step 3
Add to large pot along with remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes.
Step 4
Add half of peaches and cook 10 minutes. Remove peaches with a slotted spoon and repeat with remaining peaches.
Step 5
Bring syrup to a boil and remove from heat. Add peaches, cover and let stand 8 hours. Remove peaches with a slotted spoon and pack into hot jars. Discard spice bag.
Step 6
Bring syrup to a boil, pour over peaches, filling to 1/2" from the top. Remove air bubbles, wipe jar rims. Cover at once with lids and screw on bands.
Step 7
Process in a water bath 20 minutes, cool completely, then check lids.
Tips
- 10 pint jars
- Cheesecloth
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