Best 15 Pickled Peachesspiced Peaches Recipes

PICKLED PEACHES

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.

SPICED PEACHES

Steps:

• Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn off the heat and leave it in the pan to keep warm.
• Serve the peaches with a hot ham letting people take a peach half and some of the spiced juice. Any leftovers can (and should) be stored in a jar and refrigerated and then eaten cold with cold ham.

PICKLED PEACHES

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.

PICKLED PEACHES WITH SWEET SPICES

Steps:

• Bring a large pot of water to a boil and drop in peaches. After 30 seconds, transfer to a bowl of ice water, then drain and skin. Place in a bowl and toss with lemon juice.
• Tie 1 tablespoon cloves, the allspice and the cinnamon stick in a cheesecloth or muslin bag. In a pot large enough to accommodate all the peaches, combine vinegar, water, sugar, spice bag and vanilla bean and bring to a boil. Reduce heat and simmer 5 minutes. Skim off any foam that rises. Add peaches to the pot and continue to simmer 3 to 5 minutes, until a toothpick can easily penetrate down to the pit. Remove from heat.
• Using tongs, carefully remove each peach from pot and transfer to a bowl. When cool enough to handle, cut in half and remove pits. Stud each half with a clove and return to pot. Cover and refrigerate overnight.
• The next day return pot to stove and flip over the peach halves. Squeeze spice bag over the pot to extract fragrant brine, and discard bag. Bring peaches back to a boil and turn off the heat.
• Pack peaches into hot, sterilized jars. Pour in syrup, leaving 1/2 inch of headspace. Cut vanilla bean into halves or thirds and put a piece into each jar. Seal jars, allow to cool and refrigerate for up to 2 months.

SPICED PEACHES

Steps:

• In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.

NANA'S SOUTHERN PICKLED PEACHES

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.

DELICIOUS PICKLED PEACHES

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.

PICKLED PEACHES

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.

PICKLED PEACHES

Steps:

• Divide cinnamon sticks, peppercorns, cloves and ginger slices among 6 hot pint jars; add peaches., In a large saucepan, bring sugar, vinegar and water to a boil. Carefully ladle hot liquid over peaches, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

PICKLED PEACHES/SPICED PEACHES

Steps:

• Place washed canning jars in 200°F oven.
• Prepare peaches by peeling, pitting and cutting into thick slices. Place in cool water with 1/2 cup vinegar to prevent browning.
• Stir sugar, vinegar and cinnamon sticks together. Tie cloves and allspice in a piece of cloth and place in pot. Bring 'brine' to a boil and boil 1 minute.
• While sugar mixture is heating, thoroughly drain and pack peaches into hot jars to about 3/4-1" inch from the top.
• Pour hot brine over peaches (leave about 1/2" of head space) process in a boiling water bath for about 20 minutes.

PICKLED PEACHES

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.

PICKLED PEACHES

Steps:

• Peel peaches and leave whole.
• Place vinegar, sugar, cinnamon and cloves in a saucepan and bring to the boil, stirring until sugar has dissolved.
• Carefully place peaches into the boiling syrup and cook gently for about 5 minutes or until peaches are just tender.
• Spoon peaches into hot, clean dry jars.
• Pour over the syrup, filling the jar to the brim.
• Make sure the rim is clean, then cover with a seal.
• Screw on a ring band and leave until cold.
• The lid should be concave if sealed properly.
• Remove band.
• Resist for several weeks before using.

SWEET-PICKLED PEACHES

Steps:

• Combine vinegar, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with peaches. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

PICKLED PEACHES (DOLLY PARTON'S RECIPE) RECIPE

Steps:

• Put a large pot of water on to boil. Prepare a large bowl with ice and water. Combine sugar, vinegar, ginger, cinnamon sticks and cloves with 2 cups water in another large pot. Cover and bring the mixture to a boil stirring often, until the sugar has dissolved. Remove the pot from the heat and set aside. Parboil the peaches in batches by submerging them in the boiling water for 30 seconds. Remove with a slotted spoon and drop into the ice water. When cool enough to handle, remove the skins. Halve and pit the peaches. Transfer the peaches to the sugar-spice mixture and place the pot over low heat. Cover and simmer until the peaches are heated and tender when pierced with a fork, about 10 minutes. Remove from heat. Use a slotted spoon to pack the peaches quickly into hot sterilized pint-size jars, filling them within 3/4 inch of the rim. Pour the boiling syrup into the jars to cover the peaches by 1/4 inch. Place 2 cinnamon sticks and a few cloves in each jar. Remove any air bubbles by sliding a nonmetallic spatula between the jar and the peaches 2-3 times. Clean the rim and threads of the jar with a damp cloth. Center a heated lid over the band and screw it down firmly and evenly. Place the jar into a canner or hot water bath for 30 minutes. Remove the jar and set on a towel to cool for 12-24 hours. The canned peaches will keep up to 1 year in a cool, dark place.

DAME SYBIL'S PICKLED PEACHES

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.