Dark Damp EveningsIt's getting to that time of year when you should be picking up the pickle book and working out what will steal the top prize at this years 2nd annual Park View Picklefest.
Last month I gave a recipe for Plum Chutney which I must say is a mouth watering delight, however this month I have something a little different......
Pickled Peaches
Ingredients
4 cups sugar
2 cups white vinegar
4 (3 inch) cinnamon sticks
15 whole cloves
4 pounds fresh peaches - peeled, pitted and sliced
4 cups sugar
2 cups white vinegar
4 (3 inch) cinnamon sticks
15 whole cloves
4 pounds fresh peaches - peeled, pitted and sliced
Method
Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor.
Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal.
Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor.
Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal.
Leave for about two months,
Serve with a large blob of double cream.
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