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Send a Meal Blog

Friday, July 12 2013

Serve this delicious pickled fruit alongside barbecue pork or chicken. Or coarsely chop the peaches and pile onto a grilled burger.

 

 

Recipe from 
Servings: 18
Prep Time: 40 mins
 
 
 
 
ingredients
 
  •  
    6    pound small  fresh peaches or apricots (about 18 peaches)
  •  
    2 1/2   cups   water
  •  
    2 1/2   cups   cider vinegar
  •  
    4    cups   granulated sugar
  •  
    3    cups   packed brown sugar
  •  
    4    sticks  cinnamon
  •  
    2 - 4      piece fresh gingerroot, peeled and cut in strips
  •  
    1 1/2   teaspoons   crushed red pepper
  •  
    1    teaspoon   mustard seed
  •  
    8      whole cloves
  •  
    1    small  sweet onion, cut in wedges
  •  
    1    medium  red sweet pepper, seeded and cut in strips
 
directions
To peel peaches (apricots may be used unpeeled), fill Dutch oven with water; bring to boiling. Carefully lower peaches, a few at a time, into boiling water; let stand 30 to 60 seconds. With slotted spoon transfer peaches to large bowl of ice water. When cool enough to handle, gently rub skin off peaches. Halve and pit any large peaches; set aside.
 
 
Drain water from Dutch oven. For pickling mixture, in same Dutch oven combine the 2-12 cups water, vinegar, sugars ,cinnamon, gingerroot, red pepper, 1 teaspoon salt, mustard seeds, and cloves. Bring to boiling, stirring to dissolve sugars. Reduce heat. Simmer, uncovered, 5 minutes.
 
 
Add peaches, onion, and sweet pepper to pickling mixture; return to boiling. Reduce heat; simmer, covered, 5 minutes or just until tender, gently stirring once or twice. With slotted spoon divide peaches, onion, sweet pepper, and cinnamon evenly among four clean, hot 1-quart jars. (See Safe Storage, below.) Pour pickling mixture into jars; cool. Cover and refrigerate at least 24 hours or up to 3 weeks. Serve peaches with a slotted spoon and drizzle with a little of the juices.
 
 
 
Storage
  • Safe Storage: Before filling the jars, wash them in hot soapy water and rinse thoroughly. Pour boiling water in and over the jars and let them stand in the hot water until ready to fill. The pickled peaches are stored in canning jars, but are not processed as canned. Therefore, keep refrigerated and eat within 3 weeks. If giving as a gift, include storage instructions. Makes 18 servings.
Note
  • Hot: Hot: 2-inch piece fresh gingerroot
    Hotter: 3-inch piece fresh gingerroot
    Hottest: 4-inch piece fresh gingerroot
nutrition information
Per Serving: cal. (kcal) 167, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 42, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 2, sugar (g) 40, pro. (g) 1, vit. A (IU) 486, vit. C (mg) 12, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 50, Potassium (mg) 303, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:58 am   |  Permalink   |  0 Comments  |  Email
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