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.
1 large can(s)peaches or pears, sliced or halves, in juice or very light syrup.
1/2 cvinegar (apple cider, white wine or white)
1 or 2 pinchsalt
2 to 3 tspmixed pickling spice (remove red pepper flakes if desired)
How to Make Pam's Pickled Peaches or Pears
- Drain, reserve juice. Put 1/2 c juice in saucepan.
Pack fruit slices or halves in a clean quart canning jar.
- To the juice in the saucepan add vinegar and sugar, add salt and mixed pickling spice (I take out most of the red pepper flakes before using).
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.)
- Put on the lid and let cool on the counter, then refrigerate for at least a day or two before eating to allow spices to permeate the fruit.
- Because these are NOT water processed or sterilized, they must be stored in the fridge. They are best eaten within a week or two.
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.