Pickled Peaches

When friends of mine started eating my pickles we got some requests and thanks to those requests we made these delicious peaches.  These, like the cherries, are perfect for salads and the juice works well as a vinegar dressing substitute.

They can turn a bit brown over time (as you can see from the photo of mine), so many recipes suggest adding vitamin C tablets to the mix, but they taste just the same with out it.

Pickled Peaches

What you need (makes 6pts, we doubled the recipe for our purposes):

24 not quite ripe peaches

6 1/2 C water

1 C Sugar (If you like it sweeter you can double or even tripple this)

1 1/4 C White or Apple Cider Vinegar (we used a mix of the two)

1/4 Tsp Salt

1 cinnamon stick

1 Bay leaf

1 tsp ground ginger

1tsp Coriander Seed

1tbs whole Allspice

1tbs whole mustard seed

1tsp whole clove

We started by pitting the peaches and cutting them into wedges, but you can slice them if you like too.  Then fill sanitized jars with the peaches.

Separately, bring the liquid and all the spices together to a boil in a pot then reduce to simmer for 10 minutes. Remove from heat and pour over peaches into jars, again leaving space at the top of the jars and wiping the rims dry if you plan to process.

For processing, seal the jars and boil in water for 12 minutes.  Otherwise, seal and refrigerate. Delicious.


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