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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Perfect Pickled Peaches

Yeah, I know. It isn't pickling time nor am I an old fuddy-duddy "puttin' up" for the winter. But there ARE certain recipes that my ancestors or even parents used that I adore, and this happens to be one of them. 
 

Ingredients

For 6 Batch(es)

Recipe

  • 15 firm peaches(see NOTE)
  • 3 cups sugar
  • 1 1/4 cups apple cider vinegar
  • 1 cup mulling spices *
  • 1 cup water
  • 6 (16-ounce)canning jars with lids

Perfect Pickled Peaches Directions

    Peel, pit and wedge peaches about an inch in thickness; set aside. Using a pot that is nonreactive, such as stainless steel, bring remainder of ingredients to a boil over medium high heat with the lid on. Once boiling, remove from heat and let sit for 10 minutes.
    Remove peaches with a slotted spoon and divide among canning jars. Add liquid to each jar, filling to the top. Make sure each jar has some of the spices. Seal with canning lids and refrigerate until needed.
    * I used mulling spices prepared for apple cider and I must tell you, it was the most PERFECT blend of spices for peaches I have ever tasted. Certainly you can substitute a dozen cinnamon sticks and a quarter cup whole cloves as traditionally used, but you would be missing out on something very special. I also substituted apple cider vinegar in place of white vinegar because it was only natural. I would suggest rice wine vinegar or red wine vinegar as well.
    NOTE: You can very easily used frozen sliced peaches in this recipe as well, to help with time constraints with absolutely no discernible difference in texture or taste. 
     
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