Best Mothers Pickled Peaches Sallye Recipes

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NANA'S SOUTHERN PICKLED PEACHES



Nana's Southern Pickled Peaches image

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

4 cups sugar
1 cup white vinegar
1 cup water
2 tablespoons whole cloves
4 pounds fresh clingstone peaches, blanched and peeled
5 (3 inch) cinnamon sticks

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

THE BEST PICKLED PEACHES



The Best Pickled Peaches image

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

2 (1 lb) cans canned peach halves
3/4 cup brown sugar
1 tablespoon white sugar
1/2 cup cider vinegar
4 cinnamon sticks
1 tablespoon whole cloves

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

DELICIOUS PICKLED PEACHES



Delicious Pickled Peaches image

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

1 (15 ounce) can peach halves, undrained
¼ cup white sugar
2 tablespoons vinegar
½ teaspoon allspice
½ teaspoon ground cloves

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

PICKLED PEACHES



Pickled Peaches image

Provided by Food Network Kitchen

Time P1DT50m

Yield 2 quarts

Number Of Ingredients 7

1 tablespoon pickling spice
1/4 teaspoon crushed red pepper
5 cups water
2 1/2 cups white wine vinegar
2 cups sugar
1 tablespoon kosher salt
6 firm but ripe peaches, quartered and pitted, with skins (about 2 1/4 pounds)

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.

EASY PICKLED PEACHES



Easy Pickled Peaches image

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

1/2 cup vinegar
3 inches cinnamon sticks
1 teaspoon clove
1 teaspoon allspice
29 ounces cling peach halves, reserving syrup

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



Pickled Peaches image

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

12 peaches (about 5 to 6 pounds)
1 lemon, halved
1 quart distilled white vinegar
4 cups sugar
4 sticks cinnamon, halved
2 tablespoons whole cloves
1 tablespoon whole allspice
2 inches fresh ginger, peeled and cut into 1/8-inch-thick slices

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.

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