Cook the Book: Pickled Ginger Peaches

Cook the Book: Pickled Ginger Peaches might be a good recipe to expand your side dish recipe box. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $3.72 per serving. One serving contains 1049 calories, 5g of protein, and 2g of fat. This recipe is liked by 67 foodies and cooks. A mixture of sugar, peaches, ground allspice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 63%, this dish is solid. If you like this recipe, take a look at these similar recipes: Cook the Book: Clay-Pot Ginger Pork with Figs and Pickled Fennel, Cook the Book: Galette of White Peaches and Tomatoes, and Cook the Book: Pickled Daikon, Carrot, and Cucumber.

Servings: 4

 

Ingredients:

2 cinnamon sticks

1 (2-inch) knob ginger, sliced into coins

1 teaspoon ground allspice

2 cups ice

5 pounds peaches (10–12)

4 cups sugar

2 quarts cold water

4 cups distilled white vinegar

Equipment:

bowl

pot

knife

sauce pan

canning jar

ladle

Cooking instruction summary:

Procedures 1 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. Add the ice. 2 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. 3 Scoop the peaches out of the water and plunge them into the prepared ice water. Repeat with the remaining peaches. Drain. Using a small paring knife, peel, pit, and halve the peaches, returning them to the ice bath as you go. 4 Bring the vinegar, sugar, ginger, cinnamon, allspice, and cloves to a boil in a large nonreactive saucepan, stirring to dissolve the sugar. Add the drained peaches, return to a boil, and then reduce the heat and simmer until tender, about 10 minutes. 5 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. 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. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.

 

Step by step:


1. 1

2. 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.

3. Add the ice.

4. 2

5. 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.

6. 3

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

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

9. 4

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

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

12. 5

13. 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.

14. 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.

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


Nutrition Information:

Quickview
1049k Calories
5g Protein
1g Total Fat
256g Carbs
11% Health Score
Limit These
Calories
1049k
52%

Fat
1g
2%

  Saturated Fat
0.13g
1%

Carbohydrates
256g
86%

  Sugar
247g
275%

Cholesterol
0.0mg
0%

Sodium
37mg
2%

Get Enough Of These
Protein
5g
11%

Vitamin C
37mg
46%

Manganese
0.82mg
41%

Fiber
9g
38%

Vitamin A
1856IU
37%

Potassium
1113mg
32%

Vitamin E
4mg
28%

Copper
0.53mg
26%

Vitamin B3
4mg
23%

Magnesium
62mg
16%

Vitamin K
15µg
15%

Vitamin B2
0.22mg
13%

Phosphorus
126mg
13%

Iron
1mg
10%

Vitamin B1
0.14mg
9%

Calcium
90mg
9%

Vitamin B5
0.88mg
9%

Vitamin B6
0.15mg
8%

Zinc
1mg
7%

Folate
23µg
6%

Selenium
3µg
4%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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