Vegan MoFo, Day 12; Pickled Peaches

Sorry for the very long delay in getting this awesome peaches post to you! Trust me, it’s worth the wait.

 

Our peach tree doesn’t always produce peaches. When it does, there aren’t very many of them, they’re usually not tasty, and are mostly pit. One year, we got peaches the size of softballs. It was awesome, but, it hasn’t happened in about 10 years. So, this year, we were shocked to see peaches growing everywhere on this thing. Seriously, everywhere. A huge branch broke off the tree because there were so many on it. And they taste amazing – perfectly sweet, great texture. All-in-all, great peaches. Oh, and they’re about the size of apricots. Tiny. Two or three bites tiny. Perfect for lunch boxes (If you’re going to pack six…), perfect for on-the-go, and perfect for pickles.

Never had a pickled peach? They’re great on bundt cake, ice cream, cheesecake, oatmeal, cereal, or straight out of the jar.

They’re a lot of work. Especially when you’ve got peaches as small as mine – it took 30 peaches to fill three and a half 8oz jars. Woah. That’s a lot of peeling for very few pickles. Is it worth it? I think so. But, not all the time. Maybe even not every year. It’s a great once-in-a-while treat to put together on a weekend day you want to spend in the kitchen.

peaches

You’re going to need:

6 pint jars (or 12 half pint, aka jelly, aka 8oz, jars)

For the syrup:

3 cinnamon sticks

6-8 whole cloves

a knob of fresh ginger, sliced into a few rounds

3 1/3 C apple cider vinegar (while I’m a big fan of raw ACV everywhere else, don’t use it when canning)

5 C sugar

For the peaches:

1lb of peaches/pint – so, for this recipe, you’re going to use about 6lbs – ideally, you’re going to use small peaches, but, I know they’re really hard to find. If you can’t find them, no big deal, just get what you can

enough water to cover the peaches (about 8 cups) – and squeeze the juice of one lemon into it

Throw your spices into a reusable tea bag (large), cheesecloth pouch, or big tea diffuser. Bring spices, sugar, and ACV to a boil in a large pot (you’re going to have to fit all your peaches into it later) Turn off heat, let sit while you process the peaches.

Peel and halve each peach (if you’re using big peaches, quarter them) and put them in the lemon water.

Once you’re finished with the peaches, bring your syrup back to a boil and add the peaches. Return to a boil, and turn off heat.

Add peaches to prepared pint jars, leaving about an inch of head-space. Top with syrup, leaving a half inch head-space.

Once jars are full, process for 20 minutes. Once done, turn off heat and let jars sit 5 minutes. Place them on cooling rack and let sit 24 hours. As always, refrigerate any jars that don’t seal.

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About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on October 12, 2012, in Vegan MoFo, Vegan MoFo 2012 and tagged , , , , , , . Bookmark the permalink. 2 Comments.

  1. Julia Moran Martz

    I’ve never had nor heard of pickled peaches but they sound yummy!

    Like

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