Ingredients with Measurements:
- 6-8 medium-sized peaches, peeled and sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 tsp whole cloves
- 1 tsp whole allspice
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1 bay leaf
- 1 tsp salt
Special equipment needed:
- Large pot
- Mason jars with lids
- Canning tongs
Step-by-step instructions:
1. In a large pot, combine apple cider vinegar, water, sugar, cinnamon stick, whole cloves, whole allspice, mustard seeds, black peppercorns, bay leaf, and salt. Bring to a boil and stir until sugar is dissolved.
2. Add the sliced peaches to the pot and reduce heat to a simmer. Cook for 5-7 minutes or until the peaches are slightly softened.
3. Using canning tongs, carefully transfer the peaches and the pickling liquid to sterilized mason jars. Leave 1/2 inch of headspace at the top of each jar.
4. Wipe the rims of the jars with a clean cloth and seal with lids.
5. Process the jars in a boiling water bath for 10 minutes.
6. Remove the jars from the water bath and let them cool to room temperature.
7. Store the pickled peaches in a cool, dark place for at least 2 weeks before consuming.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Boiling water bath
Serving size:
Makes 2-3 jars
Nutritional information:
Calories: 120
Fat: 0g
Carbohydrates: 31g
Protein: 1g
Sodium: 200mg
Sugar: 30g
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- Brown sugar or honey can be used instead of granulated sugar.
- Ground spices can be used instead of whole spices.
Variations:
- Add sliced ginger or jalapenos for a spicy kick.
- Use nectarines or plums instead of peaches.
- Add a splash of bourbon or rum for a boozy twist.
Tips and tricks:
- Use ripe but firm peaches for best results.
- Sterilize jars and lids before use to prevent contamination.
- Use canning tongs to avoid burning yourself when handling hot jars.
Storage instructions:
Store pickled peaches in a cool, dark place for up to 1 year.
Reheating instructions:
Pickled peaches are best served cold.
Presentation ideas:
Serve pickled peaches on a charcuterie board or as a side dish for grilled meats.
Garnishes:
Garnish with fresh herbs such as thyme or rosemary.
Pairings:
Pickled peaches pair well with cheese, crackers, and cured meats.
Suggested side dishes:
Serve pickled peaches with grilled chicken or pork chops.
Troubleshooting advice:
If the pickling liquid is too sweet, add more vinegar to balance the flavors.
Food safety advice:
Always use sterilized jars and lids to prevent contamination.
Food history:
Pickling is a preservation method that dates back to ancient times. Pickled fruits were popular in the 19th century as a way to preserve seasonal produce.
Flavor profiles:
Pickled peaches are sweet, tangy, and slightly spicy.
Serving suggestions:
Serve pickled peaches as a condiment for sandwiches or burgers.
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