Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Hill Country Pickled Peaches

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

10 servings

Prep

8 hrs

Cook

30 min

Ready

2
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
8 pounds peaches
whole, peeled
Camera
6 cups sugar
Camera
4 cups vinegar
Camera
2 cups water
Camera
4 each cinnamon sticks
* Camera
1 ½ tablespoons cloves
whole
Camera
2 teaspoons ginger
powdered
Camera
½ teaspoon white pepper
Camera

Ingredients

Amount Measure Ingredient Features
3.6 kg peaches
whole, peeled
Camera
1.4 l sugar
Camera
946 ml vinegar
Camera
473 ml water
Camera
4 each cinnamon sticks
* Camera
23 ml cloves
whole
Camera
1E+1 ml ginger
powdered
Camera
2.5 ml white pepper
Camera

Directions

Combine all the ingredients in a heavy saucepan.

Bring the mixture to a rolling boil over high heat.

Boil until the peaches can be pierced easily with a fork, a matter of minutes; do not allow them to soften.

Remove the pan from the heat, and let the peaches sit in the syrup at room temperature for at least 8 hours or overnight.

Prepare quart canning jars according to the manufacturer's directions.

Return the pan to the stove and bring the mixture back to a boil.

Spoon the peaches into the jars, wedging them in, and divide the syrup and spices equally among the jars.

Leave about ½-inch of headspace in each jar.

Process the jars for 20 minutes.

For the best taste, store the peaches for at least 2 weeks before serving them.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1567g (55.3 oz)
Amount per Serving
Calories 15652% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 129g 129%
Dietary Fiber 14g 58%
Sugars g
Protein 17g
Vitamin A 59% Vitamin C 103%
Calcium 9% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe