I’ve got Georgia on my mind, well peaches that is. There are road signs scattered throughout the freeway here in Florida screaming “Fresh Georgia peaches, exit now!” I’m seeing bins filled to the top at the Publix as low as $0.88/pound just for peaches. If that’s not my sign to buy peaches and do something with them then I don’t know what is!
Peaches are certainly at the top of my list for favorite fruits to eat. Not only do peaches have the capability to pair with just about anything in cooking from bourbon and chili peppers to creams and vinegars but there are many different recipes and techniques you can use to cook with them. When I think of peaches the first thing that comes into my head is cobblers followed by ice cream. I get excited just thinking about what recipe I can come up with next using peaches as the main ingredient. I prefer to eat my fruit fresh. The last time I purchased fruit in a can was at least 10 years ago. There is 1 exception to this, Greenbrier peaches. When I worked at the Greenbrier in West Virginia last year I started working in the pantry for a few months just to get my feet in the water before diving onto a hot line I had no experience with. One of the menu items that was a well liked favorite was the peaches. I didn’t understand why because they came straight out of a can that was kept frozen and thawed out the day of service. My supervisor assured me that I had to try one peach and I would understand the enigma. Mind blown. I still to this day don’t know what it is about those canned peaches that have become a historic item on the Main Dining Room menu but I do know that those peaches make damn good peach milkshakes with peach ice cream of course, and excellent smoothies.
With peaches being in my budget, which makes me a very happy girl, I’ve been able to have them on hand as a staple for the moment. Today I decided I wanted to do something with peaches I haven’t done before. One thing that came into my mind was pickling. I’ve never pickled fruit before but i see a lot more blogs where people are doing just that. The last fruit related thing I came across that seemed bizarre to me was pickled watermelon rind. I’ve always thrown that part away but if you think about it in a smarter sense it could be a good way to save on food cost. A good way to get the most out of your product before tossing it. Needless to say that project is on my list of things to try, be on the look out for that post in the near future. The original recipe made 4 quarts, I only needed enough for one jar so I cut back on the recipe by half.
Prep Time: 10 Minutes
Total Time: 20 Minutes
-2 Peaches, peeled, and cut
-1 Cup Granulated Sugar
-1 Cup White Vinegar
-1 Cup Water
-2 Cinnamon Sticks
-2 Star Anise
-Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes.
Pour liquid over the peaches to 1/2 inch from the rim. Put one cinnamon stick into jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal.
-Let sit in refrigerator at least 4 days before trying.
**Note: If your peaches aren’t quite ripe you can cook them in the vinegar solution, after your boiled that for 10 minutes, until tender. Spoon peaches into a jar first and then add the liquid.
-Cloves also work well for this recipe instead of using Anise.