This Sweet Hot Pickled Peaches Recipe makes a great side for pork, chicken or burgers. You can also use this recipe for making Hot Pickled Apricots.
Note - These pickled peaches (stone fruits) will keep in the refrigerator for up to three weeks. (They are stored in canning jars, but are not processed as canned.)
6 pounds small size peaches or apricots (approx. 18 peaches)\
2 1/2 cups water
2 1/2 cups cider vinegar
4 cups granulated sugar
3 cups packed brown sugar
4 cinnamon sticks
1 - 2 to 4 inch piece fresh gingerroot, peeled and cut into strips (adjust size of gingerroot according to taste)
1 1/2 tsp. crushed red pepper
1 tsp. salt
1 tsp. mustard seeds
8 whole cloves
1 small sweet onion, cut in wedges
1 medium red sweet pepper, seeded and cut into strips
Peel peaches (if you are using apricots, they may be left unpeeled).
Follow this method to peel peaches.
Halve and pit any larger size peaches, and set all peaches aside.
In a large size ("Dutch Oven") pan combine the water, vinegar, granulated sugar, brown sugar, cinnamon sticks, gingerroot, red pepper, salt, mustard seeds and cloves.
Bring the above mixture to a boil, stirring to dissolve the sugars.
When mixture has come to a full boil, reduce the heat, and allow mixture to simmer, uncovered for 5 minutes.
Add the prepared peaches, onion wedges, and strips of sweet pepper to the pickling mixture, and return to boiling.
When the mixture has come to a full boil, reduce heat, and allow mixture to simmer, covered, for 5 minutes or just until tender, stirring gently a few times.
Using a large slotted spoon, divide the peaches, onion, sweet pepper, and the cinnamon evenly among 4 clean, hot 1-quart jars (or equivalent).
Pour the pickling mixture evenly among the jars.
Allow jars with pickled peaches to cool.
Cover and refrigerate for at least 24 hours.
Store in the fridge for up to 3 weeks.
Use a slotted spoon to serve the peaches and drizzle with a little of the juices.
Great alongside grilled pork, grilled chicken or burgers!
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