Pam's Pickled Peaches or Pears
Serve with meats or pile a few pieces on top of some cottage cheese for a "salad" or use like pickles as a condiment.
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- 1 large can(s)
- peaches or pears, sliced or halves, in juice or very light syrup.
- 1/2 c
- vinegar (apple cider, white wine or white)
- 1/2 c
- 1 or 2 pinch
- 2 to 3 tsp
- mixed pickling spice (remove red pepper flakes if desired)
Pack fruit slices or halves in a clean quart canning jar.
Heat on low to dissolve sugar and simmer for a few minutes til you can taste the spices in a sample. Turn off heat, let cool a minute and strain the hot juice into the jar over fruit. (WHEN YOU POUR THE SYRUP OVER THE FRUIT, YOU CAN LEAVE THE SPICES IN FOR A MORE SPICY TASTE.)
If you leave the spices in the syrup, you may want to remove as many bay leaves or whole cloves as possible to keep those spices from overwhelming the other flavors.