Ingredientes para Pickled Peaches
- 4 pounds ripe peaches, peeled and sliced
- 4 cups granulated sugar
- White Vinegar
- 2 cinnamon sticks
- Clove
- Ground Ginger
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Como fazer Pickled Peaches
- In a 6-8 quart saucepan, combine 4 cups sugar and 4 cups white vinegar.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
- Reduce heat to medium-low and boil gently for 5 minutes.
- While the syrup simmers, prepare a spice bag: Combine 2 cinnamon sticks, 1 teaspoon whole cloves, 1 teaspoon allspice berries, and 1 teaspoon whole black peppercorns in a cheesecloth bag or spice infuser. Secure tightly.
- Add the spice bag and 4 pounds of peeled and sliced ripe peaches to the simmering syrup.
- Gently simmer for 5-10 minutes, or until the peaches are tender but still hold their shape. Stir gently to ensure even cooking.
- Remove from heat. Cover the saucepan and let it stand in a cool place for 12-18 hours, stirring the peaches 2-3 times during this period to ensure even flavor distribution.
- Bring the peach mixture back to a boil.
- Remove the saucepan from the heat and carefully remove the spice bag.
- Skim off any foam that has formed on the surface.
- Immediately fill hot, sterilized pint or quart jars with the hot peach mixture, leaving ½ inch of headspace at the top of each jar.
- Remove trapped air bubbles by running a non-metallic utensil (like a clean plastic spatula) down the sides of each jar.
- Wipe the jar rims clean with a damp cloth.
- Place clean, hot lids on the jars and screw on the bands firmly, but don't overtighten.
- Process in a boiling water bath canner for 25 minutes for quart jars or 20 minutes for pint jars. Ensure the jars are completely submerged in boiling water.
- Remove the jars from the canner and let them cool completely. You should hear a 'pop' sound as the jars seal. Check to ensure all jars have sealed properly before storing.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
3162g
Fat
2g
Carbs
270g
