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Pickled Peaches (made with apple cider vinegar)
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(Recipe ID: 267)
Preparation time: 15 minutes; Cook time: 45 minutes
Source: Chef Joseph Lowery
Old time recipe from my Mother, Kathleen Shaw Lowery. A perfect match with Southern Fried Chicken. This is also the basic recipe to make Pickled Figs.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 12-14 small ripe, unblemished peaches (figs work well too)
- 2 dozen whole cloves (3 per peach) *
- 2 cups light brown sugar
- 3 cups apple cider vinegar
- 1 cup water
- 4 cinnamon sticks *
- 1 Tablespoon whole allspice *
Instructions
- Parboil peaches 3 to 4 minutes and dip into cold water to quickly remove skins, but do not cut the peach or remove stones.
- Stud each peach with 3 whole cloves. Set aside.
- In a large stainless steel or enameled pan, combine brown sugar, apple cider vinegar, water, cinnamon sticks and allspice. Cover and bring to a low boil.
- Add peaches 3 or 4 at a time, and simmer together for 10 minutes.
- Allow peaches to stand in liquid 4 to 6 hours.
- Spoon peaches into hot, sterilized wide-mouth jars.
- Bring remaining syrup to boil. Place 1 stick of the cinnamon into each jar and cover with hot syrup including a few allspice, leaving a little space at the top of each jar.
- Place seals and lids on immediately. Allow to settle and cool. Pickled peaches should age at least 1 month.
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