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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pickled Peaches Recipe

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This recipe for Pickled Peaches is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
ripe peaches, 12 to 16 big ones
3 1/2 lbs. sugar
1 quart vinegar
cloves (not too many, 1 or 2 per peach)
a few cinnamon sticks
a few blades of mace (if you can find it)
Directions:
Directions:
If you are just learning to can, read ABOUT CANNING at the front of this section before beginning.
Prepare the peaches by dipping them in boiling water, then slipping skins off, halving, and removing pits.
Make a syrup by bringing sugar, vinegar, cloves, cinnamon sticks and mace to a good boil. Slip in the peach halves and simmer gently for 15 minutes. Place them pit-side down in the jars, pour in syrup to about 1/2 inch of the tops, then place on lids and screw tops. Submerge jars in fully boiling hot water bath for 15 more minutes.
Number Of Servings:
Number Of Servings:
6 - 8 pints
Personal Notes:
Personal Notes:
This recipe is one that T got from Mrs. McDonald. It is much lovelier than ordinary canned peaches, thanks to the vinegar and spices. Wait for Colorado peaches, and you'll have wonderful results.

 

 

 

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