Pickled Peaches

And to top it all off...

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Pickled Peaches

Post by wittdog » Tue Aug 14, 2007 8:18 am

10 Pounds peaches
5 Pounds white sugar or 4 1/2 pounds of brown sugar
5 Cups of top quality cider vinegar
6 Sticks of cinnamon
12 Whole cloves
1 Teaspoon allspice

Scald the peaches for 40 seconds in boiling water and remove the skins. Once peeled, rinse them under cold water to stop them from cooking. Cook the sugar, vinegar and spices for 10 minutes, or until everything is melted and incorporated and the syrup is well seasoned. Gently boil a few peaches at a time in the syrup until they can be pierced with a straw. Once they can be pierced, remove from the syrup with a slotted spoon, and continue to repeat until all peaches are cooked. Fill canning jars with the peaches, pour the boiling syrup over them, filling the jars and seal. One stick of cinnamon may be put in each quart jar.
I get more sauced than my ribs.

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