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Thursday, April 27, 2017

GINGERED PEACH PICKLES

8 pounds small peaches -- (about 3 1/2 quarts)
3 pounds light brown sugar
1 quart cider vinegar
1 1 inch piece ginger root -- peeled and crushed
2 tablespoons whole cloves -- crushed
3 cinnamon sticks -- broken up
1 whole clove per peach
1 cinnamon stick in each quart jar
1 tablespoon brandy in each quart jar -- optional

These would be terrific served during the holidays or tucked into gift baskets:
Peel peaches and put in bowl of water with lemon juice or powdered ascorbic acid (3
tablespoons to 2 quarts water) to prevent darkening.
Combine sugar and vinegar in a large pot and bring to a boil over medium heat; boil
5 minutes. Tie ginger root, crushed cloves and broken cinnamon sticks loosely in
cheesecloth bag and add to syrup; simmer for 5 minutes.
Stick a whole clove in each peeled peach. Add only enough peaches to the boiling
syrup to fill a quart jar at one time. Cook until peaches are hot but not soft,
about 2 minutes. Do not overcook. Remove peaches with slotted spoon and pack
tightly in a clean hot quart jar with a stick of cinnamon. Repeat process until all
the peaches are heated and packed into hot clean quart jars.
Bring syrup to a boil; remove spice bag. Pour the hot syrup over the peaches in the
jars, leaving 1/2 inch head space. Add a tablespoon of brandy to each quart jar, if
using. Seal jars.
Process in a boiling water bath for 15 minutes. Makes 3 to 4 quarts.

gift jar recipes.pdf

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