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Peach Pickle

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Recipe

 
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
7 pounds peaches
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21 whole cloves, whole
or more to taste
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4 Lbs sugar
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1 Pt vinegar
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1 stick cinnamon
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Ingredients

Amount Measure Ingredient Features
3.2 kg peaches
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21 whole cloves, whole
or more to taste
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4 Lbs sugar
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1 Pt vinegar
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113 g cinnamon
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Directions

Peel peaches.

Stick 3 or 4 cloves in each one. Put peaches in stone jar.

Boil sugar and vinegar to a thick syrup. Pour over peaches and weight down.

Let stand overnight. The first morning, pour off juice, add cinnamon, and bring to boiling.

Pour hot syrup back over peaches.

The second morning, pour off juice and bring to boiling.

Pour hot syrup back over peaches.

The third morning, heat syrup and add peaches a few at a time.

Cook slowly until tender. Do not overcook. Add more peaches to the same syrup until all are cooked.

As peaches are cooked, pack in canning jars.

Boil syrup until thick.

Pour over peaches packed in jars.

Seal jars.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 795g (28.0 oz)
Amount per Serving
Calories 3096% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 25g 25%
Dietary Fiber 12g 48%
Sugars g
Protein 14g
Vitamin A 52% Vitamin C 87%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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