Pickled Peaches

Pickled Peaches
Photo by Romulo Yanes

Ingredients

  • 24 firm-ripe small peaches (6 to 7 lb)
  • 2 ½ cups sugar
  • 4 teaspoons pickling spice
  • 1 ¼ cups distilled white vinegar
  • 1 boiling-water canner, or a deep 10- to 12-qt pot plus a flat metal rack
  • 6 ½ cups water
  • 6 1-pt canning jars with lids and screw bands
  • + 3 more ingredients
    • ¼ teaspoon kosher salt
    • 1 instant-read thermometer
    • 1 1,000-mg vitamin C tablet

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 a...

View full recipe at Epicurious

Comments

Variations on Pickled Peaches

  • Pickled Peaches
    • 3 cups sugar
    • 3 1/2 pounds firm, ripe peaches, peeled
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 2 cups vinegar
  • Pickled Peaches
    • 4 (2-inch) sticks cinnamon
    • 1 tablespoon white vinegar
    • 1 tablespoon ground ginger
    • 8 pounds firm, ripe small peaches
    • 1 quart white vinegar
    • +3 other ingredients


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