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Recipe Summary

Yield: Makes 5 pints

Ingredients

Ingredient Checklist

1 cup white vinegar

3 cups dry white wine

1/2 cup sugar

2 3-inch lengths fresh ginger, each peeled and cut into 5 thin slices

3 pounds ripe peaches (about 8), unpeeled, cut into sixths

5 bay leaves

Gallery

Recipe Summary

Yield: Makes 5 pints

Recipe Summary

Yield: Makes 5 pints

Recipe Summary

Yield: Makes 5 pints

Yield: Makes 5 pints

Makes 5 pints

Ingredients

Ingredients

  • 1 cup white vinegar
  • 3 cups dry white wine
  • 1/2 cup sugar
  • 2 3-inch lengths fresh ginger, each peeled and cut into 5 thin slices
  • 3 pounds ripe peaches (about 8), unpeeled, cut into sixths
  • 5 bay leaves

Directions

Wash 5 glass pint jars with lids in hot, soapy water and rinse well. (You can use canning jars and lids, but you don’t have to.)

Combine vinegar, wine, sugar, and ginger in a saucepan and bring to a boil.

Pack jars with peaches, leaving 3/4 inch of space beneath the rim. Remove ginger from syrup; add to jars along with bay leaves.

Pour hot liquid over peaches, making sure they are completely covered, leaving 1/2 inch of space beneath the rim of each jar. Place lids on jars and let stand until cool. Store in the refrigerator; serve within 2 to 3 days.

Reviews

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Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Pickled Peaches

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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All Reviews for Pickled Peaches

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest