Photography by Baila Gluck
Sweet and spicy, these peaches have a real kick and can be used as a condiment with meats or fish. Use fresh, ripe, unbruised fruit – preferably free-stone peaches that will save much pitting time.
Spiced Pickled Peaches
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6 pints
- Difficulty Level Moderate
Ingredients
- 5 lbs. peaches
- ½ lemon
- 2 cups sugar
- 1¾ cups white vinegar
- 3 cups water
- 1 tsp. salt
- 4 long cinnamon sticks
- 1 heaping tbsp. whole cloves
- 1 dried hot pepper
- 3 pieces crystallized ginger
- 1 tsp. coriander pods
Instructions
- Peel peaches: Bring a large pot of water to a rolling boil over high heat. Prepare a separate large bowl filled with iced water. Drop each peach into the boiling water for 30-45 seconds. Then using a slotted spoon, transfer the peach to the iced water. Repeat with remaining peaches. The skin should look slightly shriveled. Carefully, slip the skins off each peach and discard skins. Squeeze ½ lemon into the water. Carefully quarter peaches (or make slices), discarding the pits and place back in water to prevent browning.
- Make pickling liquid: Bring remaining ingredients to a boil in a large pot. Add peaches and cook for 3 minutes. Using slotted spoon remove peaches, transferring to a storage container.* Continue to cook pickling liquid for another 5 minutes, until slightly reduced. Then pour over peaches, cover and cure for 1-2 days. Serve and enjoy.
Note: Whole spices can be removed after initial 1-2 days curing time.
*If canning, peaches can be funneled into sterilized mason jars at this point, covered with pickling liquid and processed according to canning instructions below.
- Recipe Type : Building Blocks
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