Pickled Peaches Tennessee Style |
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Prep Time: 1 Minutes Cook Time: 600 Minutes |
Ready In: 601 Minutes Servings: 10 |
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I adore these, and eat them, icy cold, straight from the jar. This treatment also works with crabapples. I've also added a few whole peppercorns to the pickling mixture, which adds a lot of fragrance and a touch of heat. Delicious.Cooking time includes 8 hours of cooling/standing. Ingredients:
8 lbs small peaches |
1 gallon cold water |
2 tablespoons pickling salt |
2 tablespoons white vinegar |
1 quart white vinegar |
1 quart water |
6 cups sugar |
4 cinnamon sticks |
2 tablespoons whole cloves |
1 teaspoon ground ginger |
Directions:
1. Pour boiling water over the peaches, let them stand for several minutes, then drain and cover with cold water; slip off peels.
2. Combine the water, salt and vinegar and stir; dip the peaches in this liquid to prevent discoloration. If peaches are large, cut into halves. (The original says leave the pits in place, but I'm not sure why.) Combine vinegar, 1 quart water, sugar, cinnamon, cloves and ginger in a large enamel or stainless steel pot and bring to a simmer. Add the peaches and simmer, uncovered, about 5 minutes. Remove with a slotted spoon. You may have to work in batches.
3. Once all peaches are cooked, return them to the liquid, cover and let stand 8 -12 hours. Remove the peaches from the liquid and bring the liquid to a boil. Pack the peaches into clean pint jars, cover with boiling syrup. Wipe rims clean and add sterile 2-piece lids. Process in a hot water bath for 10 minutes.
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