Spicy Pickled Peaches
|Sugar||4 Cup (64 tbs)|
|Apple cider vinegar||3 Cup (48 tbs)|
|Ground allspice||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Fresh peaches||4 Pound, peeled (Use 24 Small Ones)|
1. In an 8-quart stainless steel or enameled stock-pot, combine the sugar, vinegar, allspice, and cinnamon. Cook the mixture, uncovered, over moderately high heat for 15 minutes.
2. While the sugar mixture is cooking, insert 2 cloves in each peach. Drop 8 of the peaches into the boiling syrup and cook, uncovered, for 15 minutes. Meanwhile, sterilize 4 one-pint canning jars. With a slotted spoon, transfer 6 of the peaches to each jar. Repeat until all of the peaches have been processed. Spoon in enough of the hot syrup to cover the peaches completely, leaving a 1/2-inch head space; wipe the rims well and seal.
3. Process in a boiling water bath for 10 minutes. Let cool thoroughly, then check the seals. Store in a cool, dark, dry place for at least 2 weeks before opening; they will keep for up to 6 months. These are wonderful with Honey Baked Ham.
Serving size: Complete recipe
Calories 3964 Calories from Fat 50
% Daily Value*
Total Fat 6 g9.3%
Saturated Fat 0.74 g3.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 102.3 mg4.3%
Total Carbohydrates 1004 g334.7%
Dietary Fiber 38.3 g153.2%
Sugars 951.6 g
Protein 21 g41.5%
Vitamin A 120.2% Vitamin C 228.4%
Calcium 30.8% Iron 40.7%
*Based on a 2000 Calorie diet