Cook the Book: Pickled Ginger Peaches

Name: Cook the Book: Pickled Ginger Peaches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 cinnamon sticks; 2 inches ginger, sliced into coins; 1 teaspoon ground allspice; 473 milliliters ice; 2 kilograms peaches (10–12); 946 milliliters sugar; 2 liters cold water; 946 milliliters distilled white vinegar

Cook the Book: Pickled Ginger Peaches is a gluten free and vegan side dish. One portion of this dish contains roughly 5g of protein, 2g of fat, and a total of 1049 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have cinnamon sticks, water, peaches, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large nonreactive bowl, cooler, or your impeccably clean kitchen sink, create an antibrowning ascorbic-acid bath by dissolving the crushed vitamin C tablets in the cold water.

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Cooler

Water

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Bowl

Add the ice.

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Ice

Bring a large pot of water to a boil. Working in batches of 2 peaches at a time, blanch the fruit in the boiling water for 30 seconds to loosen the skins.

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Peach

Fruit

Water

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Pot

Scoop the peaches out of the water and plunge them into the prepared ice water. Repeat with the remaining peaches.

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Water

Peach

Drain. Using a small paring knife, peel, pit, and halve the peaches, returning them to the ice bath as you go.

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Peach

Ice

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Knife

Bring the vinegar, sugar, ginger, cinnamon, allspice, and cloves to a boil in a large nonreactive saucepan, stirring to dissolve the sugar.

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Allspice

Cinnamon

Vinegar

Clove

Ginger

Sugar

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Sauce Pan

Add the drained peaches, return to a boil, and then reduce the heat and simmer until tender, about 10 minutes.

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Peach

Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.Can: Use the boiling-water method. Ladle into clean, hot quart canning jars, covering the peaches by 1/2 inch with liquid. Leave 1/2 inch of headspace between the top of the liquid and the lid. Screw lids on the jars temporarily. Gently swirl each jar to release trapped air bubbles.

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Peach

Water

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Canning Jar

Bowl

Ladle

Remove the lids and add syrup, if necessary, to achieve proper headspace. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 20 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes.

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Syrup

Water

Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.