Best Pams Pickled Peaches Or Pears Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

OLD FASHIONED SPICED PEACHES



Old Fashioned Spiced Peaches image

Old Fashioned Spiced Peaches is a vintage preserve recipe poised for a comeback. These easy Southern pickled peaches were always on our Thanksgiving table.

Provided by Sue Moran

Categories     Side Dish

Number Of Ingredients 6

3 lbs about 7 large peaches
4 cups sugar
1 1/2 cups cider vinegar (5% strength)
2/3 cup water
2 cinnamon sticks
2 tsp whole cloves

Steps:

  • Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
  • Meanwhile peel and slice your peaches.
  • Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.
  • Fill sterile jars with the peaches and liquid, leaving 1/2 inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times, see this chart

PICKLED PEACHES



Pickled Peaches image

Though not as common as other types of pickles, pickled peaches have long been a Southern staple. Preserve the fruit's flavor while they're in season.

Provided by Linnea Covington

Categories     Snack     Dessert     Appetizer     Ingredient

Time 45m

Number Of Ingredients 7

4 cups sugar
2 cups water
2 cups apple cider vinegar
4 pounds fresh peaches, under ripe
1 tablespoon whole cloves
1 1/2 inch fresh ginger, sliced
6 cinnamon sticks, about 2 to 3 inches

Steps:

  • Gather the ingredients and wash the peaches.
  • Add the sugar, water, and vinegar to a large pot and heat on medium-high until the sugar is melted. Bring to a boil. While waiting, stick about six cloves into each peach.
  • Once the liquid is boiling, place the peaches in the pot and cook for 20 minutes, turning often.
  • Let the peaches and syrup cool for about 5 minutes. Next, spoon the whole peaches into jars. Divide up the cinnamon and ginger between the chosen jars.
  • Pour syrup over the jarred peaches. Either seal the jars through basic canning practices or cool and seal the jars and place them in the fridge, where they will last for at least six months. For canning, it's best to wipe the rims of the jars first with a clean, dry cloth and then twist on the ring over the seal. Process the pickled peaches in a hot water bath for about 10 minutes to properly seal. Canned, they can last a few years if stored in a cool, dry place. Once jarred, the peaches are ready to eat within 24 hours, though longer pickling will deepen the flavors until the whole fruit is like eating a warming-spiced slice of Christmas.

Nutrition Facts : Calories 165 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 40 g, Fat 0 g, UnsaturatedFat 0 g

MAMA SHOF'S PEAR PICKLES



Mama Shof's Pear Pickles image

It's pear time in the South! The tree's limbs are breaking with juicy fresh pears. The following is my grandmother's recipe that kept a pantry full of wonderful pickles, perserves, and the good things of the summer garden in stock. She was 94 yrs. old and a cute, petite lady with 8 children and many grandchildren,...

Provided by Janice Ross

Categories     Other Sauces

Time 30m

Number Of Ingredients 5

1 gal prepared pears (peel pears, quarter, and cut out core)
6 c sugar
2 c water
4 c white vinegar
1 Tbsp each whole cloves, whole allspice

Steps:

  • 1. Boil the above ingredients together for 10 minutes.
  • 2. Put pears in and only bring to a boil. Let stand overnight. Drain, save and reboil vinegar mixture, add pears. Bring to a good boil and seal. I remember her pickles being a little on the crunchy side and they were absolutely wonderful.

PICKLED PEACHES



Pickled Peaches image

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

4 cups sugar
2 cups white vinegar
4 (3 inch) cinnamon sticks
15 whole cloves
4 pounds fresh peaches - peeled, pitted, and sliced

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

PICKLED PEACHES



Pickled Peaches image

Provided by Damaris Phillips

Categories     side-dish

Time P14DT15m

Yield 1 quart

Number Of Ingredients 6

1 1/4 cups rice wine vinegar
1/4 cup plus 1 tablespoon honey
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
1-inch chunk ginger, peeled and coarsely chopped
1 1/2 pounds peaches, pitted and quartered

Steps:

  • In a saucepan over medium heat, combine the vinegar, honey, sugar and pumpkin pie spice. Heat until the sugar dissolves, 2 to 3 minutes. You do not want this to get too hot or it will cook the peaches.
  • Put the ginger in the bottom of a 1-quart mason jar, then fill with the peaches. Pour the liquid over the peaches. Seal with a lid and place in the refrigerator. They will be ready to eat in 1 to 2 weeks and will last in the refrigerator for up to 1 month.

SPICED PICKLED PEARS



Spiced Pickled Pears image

Season: August to December. I love pickled fruits and always look forward to opening a jar to serve with cold poultry and ham. Small, hard pears are ideal for use in this recipe, and it's a very good way to deal with a barrel-load of them. If you stick with the basic quantities of sugar and vinegar, this recipe can easily be adapted for use with other fruits and different spices (see the variations below).

Yield makes two to three 16-ounce jars

Number Of Ingredients 7

1 1/4 cups cider vinegar or white wine vinegar
2 cups granulated sugar
1 ounce fresh ginger, bruised
1 (2-inch) piece of cinnamon stick
1 teaspoon allspice berries
2 1/4 pounds small, firm pears
1 teaspoon cloves

Steps:

  • Put the vinegar, sugar, ginger, cinnamon, and allspice berries into a large pan over low heat, stirring until the sugar has dissolved, then bring to a boil. Turn down the heat to a simmer.
  • Meanwhile, start peeling the pears, keeping them whole and with stems attached. Stud each pear with 2 or 3 cloves and add to the hot vinegar. Simmer the pears very gently for 15 to 25 minutes, until they are tender but not too soft. Remove with a slotted spoon and pack them into warm, sterilized jars (see p. 21).
  • Bring the spiced vinegar syrup to a boil and boil for 5 minutes, then strain it over the pears. Cover the jars with vinegar-proof lids (see p. 22). Keep for at least 1 month before using. Use within 1 year.
  • Different spices can be used - try cardamom and coriander, with a flake or two of dried chile.
  • Plunge 2 1/4 pounds of peaches into a pan of boiling water for 1 minute, then remove. Immerse them in cold water briefly, then peel. Proceed as for the pear recipe, but simmer the peaches for only 3 to 4 minutes.
  • Prick 2 1/4 pounds of crab apples all over with a needle or skewer (this will prevent the skins bursting). Use well-colored ornamental varieties.

PAM'S PICKLED PEACHES OR PEARS



Pam's Pickled Peaches or Pears image

I just love pickled fruit. I make this for holidays to go with turkey or ham, or any time of the year just for good eats. The sweet of the fruit and sugar conterpoint the tangy vinegar and the spices make it pop. Serve with meats or pile a few pieces on top of some cottage cheese for a "salad" or use like pickles as a...

Provided by Pam Ellingson

Categories     Other Snacks

Time 10m

Number Of Ingredients 5

1 large can(s) peaches or pears, sliced or halves, in juice or very light syrup.
1/2 c vinegar (apple cider, white wine or white)
1/2 c sugar
1 or 2 pinch salt
2 to 3 tsp mixed pickling spice (remove red pepper flakes if desired)

Steps:

  • 1. Drain, reserve juice. Put 1/2 c juice in saucepan. Pack fruit slices or halves in a clean quart canning jar.
  • 2. To the juice in the saucepan add vinegar and sugar, add salt and mixed pickling spice (I take out most of the red pepper flakes before using). Heat on low to dissolve sugar and simmer for a few minutes til you can taste the spices in a sample. Turn off heat, let cool a minute and strain the hot juice into the jar over fruit. (WHEN YOU POUR THE SYRUP OVER THE FRUIT, YOU CAN LEAVE THE SPICES IN FOR A MORE SPICY TASTE.)
  • 3. Put on the lid and let cool on the counter, then refrigerate for at least a day or two before eating to allow spices to permeate the fruit.
  • 4. Because these are NOT water processed or sterilized, they must be stored in the fridge. They are best eaten within a week or two. If you leave the spices in the syrup, you may want to remove as many bay leaves or whole cloves as possible to keep those spices from overwhelming the other flavors.

PICKLED PEARS



Pickled pears image

A stylish and gorgeous treat, spooned out of the jar with a little of the syrup

Provided by Good Food team

Categories     Side dish, Snack

Time 45m

Yield Makes enough to fill a 1-1.5 litre kilner jar

Number Of Ingredients 9

1 lemon or orange
10 cloves
2 tsp black peppercorn , lightly crushed
1 tsp allspice berries, lightly crushed
5 cm piece fresh root ginger , sliced
1 litre/1¾ pints cider or white wine vinegar
2 cinnamon sticks
1kg bag caster sugar
2kg small pears

Steps:

  • Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
  • Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
  • Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.

EDNA LEWIS'S SPICED PEARS



Edna Lewis's Spiced Pears image

These sweet, sour and aromatic pears are terrific served with ice cream or yogurt, or they can be canned for preserving after cooking. Edna Lewis calls for Seckel pears, but this recipe works for Bosc or other varieties that will keep their shape when cooked. If you have to substitute, try to find smaller fruit, and halve them lengthwise if needed to fit in the pan. The leftover syrup is delicious in drinks.

Provided by Francis Lam

Categories     dessert

Time 7h

Yield 2 1/2 pounds pears, plus about 2 cups syrup

Number Of Ingredients 5

1 teaspoon cloves
1 1/2 pounds dark brown sugar
1 1/2 cups vinegar
Pinch of salt
2 1/2 pounds pears

Steps:

  • In a large saucepan over medium heat, toast the cloves, shaking the pan, until they're very aromatic. Add the sugar, vinegar and salt, and bring up to a simmer. Simmer for 5 minutes.
  • Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently.
  • Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn't completely submerge them. Cook them until they are just tender at their thickest parts; check with a toothpick after 15 minutes of cooking. When the pears are ready, remove the pan from the heat and place a clean plate on top of the pears to keep them submerged in the vinegar syrup. Allow to cool for six hours or overnight.
  • Serve right away, store in the refrigerator or can. If you store them in the fridge, you can separate the pears and syrup and use them independently. If you plan on canning, Lewis instructs you to strain the syrup and boil it for 5 minutes. Pack the pears in jars, cover with the hot syrup and process according to your jar manufacturer's directions.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 0 grams, Carbohydrate 105 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 96 grams, TransFat 0 grams

PICKLED PEACHES OR PEARS



Pickled Peaches or Pears image

Make and share this Pickled Peaches or Pears recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Yield 4 serving(s)

Number Of Ingredients 3

1/2 cup vinegar
1/2 lb sugar
1 lb peaches or 1 lb pear

Steps:

  • place all the sugar and vinegar over the fire till it comes to a boil
  • add a layer of fruit and cook until soft enough to easily run a fork through
  • then remove the fruit, and fill the same way until all are done.
  • The syrup needs no more cooking.
  • Stick cloves in the fruit before cooking and add cinnamon to the syrup, if desired.

Nutrition Facts : Calories 269.1, Fat 0.3, Sodium 0.6, Carbohydrate 67.5, Fiber 1.7, Sugar 66.2, Protein 1

Related Topics