PICKLED PEACHES
Steps:
- Prepare peaches:
- Dissolve vitamin C powder in 6 cups water in a large bowl (to acidulate water).
- Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches in a 5- to 6-quart pot of boiling water 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Add peaches to acidulated water and let stand 10 minutes, then drain well in a colander.
- Toss peaches with sugar in a 6-quart wide heavy pot and chill, covered, at least 8 and up to 12 hours.
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars on rack in canner and add enough water to cover jars by 2 inches. Bring to a boil, covered, then boil 10 minutes. Cover lids with water in a small saucepan and heat until thermometer registers 180°F (do not let boil). Keep jars and lids submerged in hot water, covered, until ready to use.
- Cook and can peaches:
- Add vinegar, spice, salt, and remaining 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam. Reduce heat and simmer until peaches are barely tender, about 3 minutes.
- Remove jars and lids from water, reserving water in canner, and transfer to a clean kitchen towel, then divide peaches among jars using a slotted spoon. Return peach-cooking liquid to a boil, then pour into jars, leaving 1/4 inch of space at top. Run a thin knife between peaches and sides of jars to eliminate air bubbles.
- Seal and process jars:
- Wipe off rims of filled jars with a dampened kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on rack in canner and, if necessary, add enough hot water to cover jars by 2 inches. Bring to a boil, covered. Boil jars 20 minutes, then transfer with tongs to a towel-lined surface to cool. Jars will seal as they cool (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave).
- After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven't sealed in the refrigerator and use them first.
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Shae K
[email protected]These pickled peaches are the perfect way to use up summer peaches. They're also a great gift idea.
Nayana Gamage
[email protected]I've never had pickled peaches before, but I'm so glad I tried this recipe. They're amazing!
Kezang Eden
[email protected]These pickled peaches are so easy to make and they're always a hit at parties. I love them!
Parwaiz awan
[email protected]I'm not a fan of pickles, but I really enjoyed these pickled peaches. They're the perfect balance of sweet and sour.
Porter Geier
[email protected]These pickled peaches are delicious! I love the sweet and tangy flavor. They're the perfect snack or side dish.
Iqram Darwish
[email protected]I've made this recipe several times and it always turns out great. The pickled peaches are always a hit with my family and friends.
Yusra khan
[email protected]These pickled peaches are a great way to use up summer peaches. They're also a great addition to salads and sandwiches.
Muhammad J
[email protected]I love this recipe! The pickled peaches are so easy to make and they're always a hit at parties. I highly recommend them.
Sh Fol
[email protected]These pickled peaches were a bit too tart for my taste, but I think that's just a matter of personal preference. They're still a great recipe and I would definitely make them again.
Alem26121990
[email protected]I followed the recipe exactly and my pickled peaches turned out great! They're the perfect balance of sweet and sour.
leon koekemoer
[email protected]These pickled peaches were a bit too sweet for my taste, but my kids loved them. They're a great way to get kids to eat fruit.
Tsedale G/Mariam
[email protected]I'm not a huge fan of pickles, but these pickled peaches were really good. The sweetness of the peaches balanced out the vinegar perfectly.
prabesh gautam
[email protected]These pickled peaches are amazing! The flavor is incredible and they're so easy to make. I highly recommend this recipe.
Matome LionBull
[email protected]I've never had pickled peaches before, but I'm glad I tried this recipe. They're so good! I'll definitely be making them again.
Alexis Sanchez
[email protected]Yum! I made these pickled peaches last week and they were a huge hit. They're the perfect snack or side dish.
Lorena Olivos
[email protected]These pickled peaches are a great way to use up summer peaches. They're easy to make and they taste great. I love them on salads and sandwiches.
Michael a
[email protected]I was pleasantly surprised by how good these pickled peaches were. I'm not usually a fan of pickled things, but these were really delicious. The sweetness of the peaches balanced out the vinegar perfectly.
Zohaib Ahmad
[email protected]These pickled peaches were a great success! They were easy to make and turned out so flavorful. I used them in a salad and they added a nice pop of sweetness and acidity.
H Hio
[email protected]I love pickled peaches! This recipe was easy to follow and the results were delicious. The peaches were perfectly pickled, with a slightly crunchy texture and a sweet and tangy flavor. I'll definitely be making these again.
Ferdous Remix
[email protected]These pickled peaches were a delightful treat! The sweet and tangy flavor was the perfect balance, and the peaches retained their crisp texture. I served them with grilled chicken and a salad, and they were a hit with everyone at the table.