Pickled Peaches are a fun way to preserve peaches, and their sweet tart flavor is perfect next to roast pork, or on top of vanilla ice cream.
Pickled peaches are one of those old fashioned treats that can still turn heads. They were originally used to preserve the best peaches, which are often clingsone, and incredibly hard to pit. Pickling peaches allows you to can them whole, with the pit inside, and they look lovely in the jar and taste amazing too.
Nothing tastes quite like home-grown, canned pickled peaches. This delicacy is a perfect combination of tart and sweet, with a tangy flavor that tantalizes the taste buds.
Not only is canning pickled peaches a fun and easy activity, it’s also a great way to preserve these delicious fruits all year round.
Pickled peaches are packed with nutrients like vitamin A and C, and provide a variety of health benefits. They’re a great way to add flavor to salads, sandwiches, or even served as a dessert with ice cream or yogurt. And, due to their long shelf-life, they’re perfect for gifting to friends and family.
So why not try it out and enjoy the delicious taste of pickled peaches all year round? Here’s how to do it.
Ingredients for Pickled Peaches
This classic, old fashioned recipe for pickled peaches comes from So Easy to Preserve, which is put out by the University of Georgia Cooperative Extension.
The ingredients for canning pickled peaches are quite simple. To make a canner batch of six pints, you’ll need the following:
- 8 lbs peaches, peeled
- 6 ¾ cups sugar
- 2 tbsp crushed whole cloves
- 1 tbsp ginger
- 1 quart white vinegar (at least 5% acidity)
- 4 sticks cinnamon
- ½ tsp ascorbic acid (optional, to prevent browning while peeling)
When selecting your peaches, try to choose those that are small to medium in size, about 1 to 1 ½” diameter. Any variety of peaches will work just fine! Your cinnamon sticks should be approximately 2 inches long.
Canning Pickled Peaches
This recipe yields delicious pickled peaches that can be enjoyed year-round.
To begin, wash and peel the peaches using a sharp knife. If you can, use ripe but firm peaches to prevent them from becoming too soft or mushy during the canning process.
After peeling, drop the peaches into a cold solution of ½ tsp ascorbic acid and 2 quarts of water. This step helps to prevent browning and preserve the color of the peaches.
Prepare the pickling solution by dissolving sugar in vinegar in a saucepan, and put on the range to heat. Boil for five minutes and skim off any scum that rises to the top.
Tie the spices loosely in a cheesecloth and add to the boiling mixture. This mixture of vinegar, sugar, and spices creates a sweet and sour solution that is perfect for pickling peaches.
Drain the peaches and transfer them to the boiling syrup. Cook the peaches until they can be pierced with a fork but are not too soft or soggy.
Next, you’ll remove them from the range and let them sit in the syrup overnight in the fridge. This step allows the peaches to plump up with flavor.
The following day, bring the mixture to a boil and pack into hot jars, leaving ½ inch of headspace. Pour the remaining syrup into the jars, leaving half an inch of headspace. Make sure to remove air bubbles and wipe the jar rims to remove any residue.
Add the sanitized lids and bands to the jars and process for 20 minutes in a boiling water bath canner, adjusting for altitude as needed.
After processing, turn off the heat and let the jars cool on a countertop for 24 hours on a rag. Check the seals, label, and store the jars in a cool, dark, and dry place.
Serving Pickled Peaches
When it comes to serving pickled peaches, there are a few things to keep in mind. First and foremost, it’s important to note that pickled peaches are typically eaten cold, straight out of the jar. This makes them an easy and convenient snack to enjoy on the go, or to serve as part of a charcuterie board or appetizer spread.
However, if you’re looking to incorporate pickled peaches into a meal, there are a few different serving options to consider.
For example, you could chop them up and use them as a topping for grilled chicken or pork chops, or you could serve them alongside a cheese plate as a sweet and tangy contrast to the rich, creamy flavors of the cheese.
It’s also worth noting that pickled peaches are typically a complete dish in and of themselves, meaning that they don’t require any additional ingredients or preparation in order to be enjoyed. They’re a great option for busy weeknights when you don’t have a lot of time to devote to cooking, but still want to serve a flavorful and satisfying fruit alongside your main course.
Pickled peaches are incredibly versatile, which makes them a great addition to any kitchen. Whether you choose to enjoy them solo or incorporate them into your favorite recipes, their unique blend of sweetness and tanginess is sure to delight your taste buds and leave you craving more.
Pickled Peaches
Pickled peaches have a sweet tart zing that's as at home next to roast meats as it is on top of ice cream.
Ingredients
- 8 lbs peaches, peeled
- 6 ¾ cups sugar
- 2 tbsp crushed whole cloves
- 1 tbsp ginger
- 1 quart white vinegar (at least 5% acidity)
- 4 sticks cinnamon
Instructions
- Wash and peel the peaches using a sharp knife.
- Drop the peaches into a cold solution of ½ tsp ascorbic acid and 2 quarts of water.
- Prepare the pickling solution by dissolving sugar in vinegar in a saucepan, and put on the range to heat.
- Boil for five minutes and skim off any scum that rises to the top.
- Tie the spices loosely in a cheesecloth and add to the boiling mixture.
- Drain the peaches and transfer them to the boiling syrup.
- Cook the peaches until they can be pierced with a fork but are not too soft or soggy.
- Remove the peaches from the range and let them sit in the syrup overnight in the fridge. This step allows the peaches to plump up with flavor.
- The next day, bring the mixture to a boil and pack into hot jars, leaving ½ inch of headspace.
- Pour the remaining syrup into the jars, leaving half an inch of headspace.
- Remove air bubbles and wipe the jar rims to remove any residue.
- Add the sanitized lids and bands to the jars.
- Process for 20 minutes in a boiling water bath canner, adjusting for altitude as needed.
- Turn off the heat and let the jars cool on a countertop for 24 hours on a rag.
- Check the seals, label, and store the jars in a cool, dark, and dry place.
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