Best Dame Sybils Pickled Peaches Recipes
DELICIOUS PICKLED PEACHES
A flavorful, easy recipe for delicious peaches.
Provided by avs9601
Categories Side Dish Sauces and Condiments Recipes
Time 8h25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine juice from canned peaches, sugar, vinegar, allspice, and cloves in a saucepan; bring to a boil. Remove from heat and stir in peach halves. Let cool, about 15 minutes.
- Cover saucepan with plastic wrap and refrigerate until flavors combine, 8 hours to overnight.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 25.5 g, Fat 0.1 g, Fiber 2 g, Protein 0.7 g, Sodium 5.2 mg, Sugar 23.3 g
NANA'S SOUTHERN PICKLED PEACHES
Old Southern favorite. Great on picnics with cucumber sandwiches or at Sunday supper.
Provided by BLUEROWZE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h25m
Yield 32
Number Of Ingredients 6
Steps:
- Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
- Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 28.3 g, Fiber 0.5 g, Protein 0.1 g, Sodium 3 mg, Sugar 27.6 g
PICKLED PEACHES
Provided by Food Network Kitchen
Time P1DT50m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Toast pickling spice and crushed red pepper in a dry medium saucepan over high heat until fragrant, about 30 seconds. Add water, vinegar, sugar, and salt and bring to a simmer, stirring to dissolve sugar. Add peaches and simmer just until tender, about 20 minutes. Remove peaches from liquid with a slotted spoon, reserving liquid, and set aside just until fruit is cool enough to touch.
- Pinch the skin from peaches-if the skin pulls off easily-and discard. (If the skins cling, don't fret-the peaches will be beautiful and tasty that way as well.) Transfer peaches to a sealed container, cover with the reserved liquid, and refrigerate for at least 24 hours. The peaches will keep for 1 week tightly sealed in the refrigerator.
THE BEST PICKLED PEACHES
These marinated spice peaches are a holiday favorite in our family. Yummy!!! PLEASE don't tell my mom I posted this secret family recipe!!
Provided by Isabelles Mom
Categories Fruit
Time P3DT10m
Yield 16-18 peach halves, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Drain syrup from peaches.
- Combine syrup, sugars, vinegar, and spices.
- Simmer 5 minutes on low heat and pour over peaches.
- Place in sealed container and let stand in the refrigerator for 3 days.
- **Gently turn jar several times during the 3 days.
Nutrition Facts : Calories 301.8, Fat 0.4, SaturatedFat 0.1, Sodium 32.9, Carbohydrate 77.6, Fiber 3.5, Sugar 73.1, Protein 1.1
PICKLED PEACHES
These peaches are very different and very yummy. We had a bumper crop of peaches one year and I remember my grandmother making these. We ate them for months and I still love them.
Provided by MISSCOOKSALOT
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Yield 32
Number Of Ingredients 5
Steps:
- Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor.
- Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 28.3 g, Fiber 0.4 g, Protein 0.1 g, Sodium 3 mg, Sugar 27.6 g
MOTHER'S PICKLED PEACHES (SALLYE)
Alright, alright. Another true Southern recipe. This is my interpretation of the recipe from my mother's unique recipe box. Any errors are in my interpretation, but I researched it and I think I am spot on. Here is my mother's exact recipe in her own words: Peel a gallon of peaches. Put 3 c sugar over them and let set...
Provided by sallye bates
Categories Fruit Sides
Time 13h
Number Of Ingredients 7
Steps:
- 1. THE NIGHT BEFORE
- 2. Blanch and peel peaches, but leave them whole. Place in a large glass bowl and pour the sugar over them. Gently mix with hands until sugar covers all the peaches. Cover with a clean cloth and let them set overnight.
- 3. Sterilize 5 or 6 pint mason jars, lids and rings, and set aside.
- 4. THE NEXT MORNING
- 5. Drain the peaches, pouring the liquid into a heavy large saucepan or dutch oven. Place the peaches back in the bowl and set aside.
- 6. Add the vinegar, water and spices to the syrup in the pan, and bring to a boil. Boil for 5 minutes.
- 7. While syrup is boiling, press one or two cloves into each peach. After syrup has boiled for 5 minutes, add the peaches to it and continue boiling for 20 minutes or until peaches are tender.
- 8. WARNING: BE CAREFUL DURING THE NEXT STEPS - YOU WILL BE HANDLING HOT FOOD.
- 9. Using a slotted spoon, place peaches into sterile jars. Fit them snugly into the jars, but do not force them or they will bruise.
- 10. Place one cinnamon stick into each jar. Ladle the liquid into each jar until it is 1/2" from the rim. It is important to leave this "breathing" space.
- 11. With a dry clean cloth, wipe the rim and the jar clean. Seal with lids and rings.
- 12. Process in a hot water bath for 10 minutes to seal.
- 13. Remove from water and set aside to cool. These can be stored in the pantry when still sealed. However, once you have opened a jar, store in the fridge.
EASY PICKLED PEACHES
Pickled peaches with an old fashioned flavor are a must for your holiday table, and here's the way to do it quickly and easily.
Provided by davinandkennard
Categories Fruit
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Boil the ingredients (exluding the peach halves) for 5 minutes.
- Add peaches and simmer for 5 minutes.
- Allow fruit to stand in the syrup until cool or overnight.
PICKLED PEACHES
Dede loved pickled peaches and all manner of preserves. Every year, there was a garden of fruits and vegetables. In the summer, my family would put up quart upon quart of green beans, peaches, and canned tomatoes, and in the fall, golden pears in syrup and muscadine preserves. He'd seal the lids tightly with his strong hands and place them in rows on shelves in the basement. The name of this recipe reminds me of the tongue twister, "Peter Piper picked a peck of pickled peppers." Dede would often recite similar silly phrases, play word games, and come up with whimsical names for foods: "cat head" was a large biscuit. "Wasp's nest" was loaf bread. "Floppy motus" was gravy. And Jell-O was appropriately called "nervous pudding."
Yield makes about 2 quarts
Number Of Ingredients 8
Steps:
- Score each peach at the blossom end with an X. Make an ice-water bath by filling a large bowl with ice and water.
- Bring a pot of water to a boil over high heat and blanch the peaches for 30 seconds (the skin should begin to peel away at the X). Transfer immediately to the ice-water bath.
- Using a paring knife, peel the skin from the peaches. Halve and pit the fruit and rub with lemon juice to prevent browning.
- In a large, heavy-duty pot, combine the vinegar, sugar, cinnamon sticks, cloves, allspice, and ginger and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, about 15 minutes. Place the peaches in the hot syrup and decrease the heat to low. Simmer until the peaches are tender when pierced with the point of a knife, but not too soft, about 10 minutes.
- Meanwhile, place a wire rack on a rimmed baking sheet. Sterilize two 1-quart canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
- Fill the hot jars according to the procedure for Raspberry Jam (page 289), and process them in a boiling-water canner for 20 minutes. Store the unopened jars at room temperature for up to 1 year. Once the peaches are opened, store in the refrigerator for up to 1 month.
- For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.
DAME SYBIL'S PICKLED PEACHES
Yield Makes 6 quarts
Number Of Ingredients 6
Steps:
- Blanch the peaches in boiling water and peel. Stick 3 cloves in each peach and place in 6 hot, sterilized quart preserving jars . Bring vinegar, water and sugar to a boil in large pot and boil for 5 minutes. Place 1 cinnmamon stick in each jar, pour in boiling syrup to overflowing and seal the jars, not too tightly. Place them on a rack in a preserving kettle, pour in boiling water to cover jars, cover the pot and steam over medium heat for 1/2 hour. Remove jars, tighten covers and cool.
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