Pickled Peaches Or Apricots
|Sugar||4 Cup (64 tbs)|
|White vinegar||500 Milliliter (2 Cups)|
|Cinnamon stick||3 , broken|
Boil the first four ingredients together for 5 to 8 minutes.
Scald and peel peaches.
Leave apricots unpeeled.
Stick two or three cloves into each peach or apricot and drop into the boiling syrup.
Cook until just tender, 4 to 8 minutes.
Test with a knitting needle or metal skewer.
Remove from heat, cover and leave overnight.
Pack peaches into sterilized sealers.
Bring syrup to a boil and pour over the fruit and seal.
Store in a cool place for a few weeks before using.
Serving size: Complete recipe
Calories 3855 Calories from Fat 40
% Daily Value*
Total Fat 5 g7.4%
Saturated Fat 0.38 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 14.7 mg0.6%
Total Carbohydrates 993 g331.1%
Dietary Fiber 32.4 g129.5%
Sugars 958.2 g
Protein 18 g35.9%
Vitamin A 123.7% Vitamin C 211.4%
Calcium 18.8% Iron 30.6%
*Based on a 2000 Calorie diet