Pickled Peaches November 23 2016



Stone fruit season is back!  These pickled peaches will be amazing on your Christmas table; with your ham, cheeses or through a salad. They also make excellent gifts so get pickling!


Ingredients 

1kg firm peaches
2 small red onions (optional)
3 cups apple cider vinegar
1 cup water
1.5 cups raw sugar
a knob of ginger
3 teaspoons yellow mustard seeds
1 teaspoon allspice berries or 2 cinnamon sticks.
 

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Method

Give your jars and lids a soapy hot wash and a good rinse or put them through the dishwasher. Put jars into a low oven 110 degrees for 15 minutes. Make sure your lids are completely dry (air dried, or with a clean cloth or paper towel).
 
Make your brine by combining vinegar and sugar in a saucepan over low heat. Stir to dissolve the sugar. Increase heat and bring to simmering point.
 
Wash, halve and destone your peaches.  Then cut into 2cm thick wedges, quarters or halves if you’d prefer. If using red onion, thinly slice and mix together with your peach slices in a big bowl.
 
Carefully remove jars from the oven and let sit on the bench for a minute or two to cool down. Add some mustard seeds, allspice berries and a few slices of ginger into the bottom of each jar.
 
With small tongs or clean hands carefully pack the peaches into the jars. 
Pour over the hot brine until the peaches are entirely covered. Remove air bubbles with a chopstick or butter knife. Wipe the rim of the jar and seal immediately.
 

Once cool store in the fridge for up to 3 months, or heat process for 15 minutes and store in a cool dark place for up to 2 years.
Try and let sit for at least 2 weeks before opening!!

 

STEPS FOR HEAT PROCESSING

Get the biggest pan you have, such as a stockpot - the taller the better.

Put a tea towel on the bottom of the pot – this acts as a protective layer between the jars and the bottom of the pot.

Carefully place your jars on top of the tea towel – so they are not touching each other or the sides of the pan.

Roughly match the water temperature to the temperature of jars (this helps prevent breakages from thermal shock). Then pour in enough water to cover the jars, either completely or at least until 3/4 submerged.

Slowly bring the water to a boil on a medium heat.

When at boiling point, set your timer to the allocated time on the recipe.

Once the heat processing time is up, the lids should be puffed up and convex.

Carefully remove hot jars from the water using clamps or an oven mitt and a thick cloth. It is best to leave them undisturbed over night to see if they have sealed correctly.

If your jars have sealed correctly the lids will be concave. If not, store in the fridge and use the contents within 3 months.