Pickled Fredricksburg, Texas Peaches
Fredricksburg Peach Stand.
In Texas we have these wonderful Fredricksburg Peaches & if you are lucky enough you will find a peach stand and a kind Texas friend selling these wonderful tasting jewels! Well, really close to our home, we met Hunter. He is there every year and he truly has the best of Fredricksburg’s Peaches. I knew this year I wanted to make something different with the peaches and not just eat them whole, although I did buy some just for that. Also, a dear friend of mine, Andi, has invited me to a ‘food swap meet’ where we all bring some type of home made good and swap with others. A great way to share and try great goods from our great city. I knew I wanted to bring something worthy & not just ‘Break & Bake Cookies’ because that is my usual. No, I have never pickled or canned before, but the day Andi invited me, I read the recipe online and I felt it was fate! I knew I was going to use our local peaches, in season, instead of the basic peaches used in the recipe. It was my first time, so it took me a few hours, it may take a more sophisticated canner less time. I do not have a canning pot, but I used what I have. I did purchase the canning jars, not pricey ~ 4 jars for about $4. Since I bought my peaches from a local peach stand, I was able to get a bulk discount, another great reason to buy local. I can not really say the price I paid, but I did walk away from there with over 7 lbs. of The Best & Well Known Fredricksburg Peaches for a great price! Definitely try your local Farmers Markets for their bulk prices. They are always willing to bargain if you need more of something. I bought my cloves and cinnamon sticks from the bulk section of our local grocery store, Central Market, so I did not need to buy an entire package of each, just what I needed for the recipe. The vinegar and sugar were very inexpensive, so I would say the price was low to medium in cost, but this is for my Food Swap. These really came out great & I never thought I could do such a thing. Here are the instructions:
5 pounds ripe peaches
4 cups sugar
3 cups white vinegar
4 cinnamon sticks
1 tablespoon whole cloves
Start boiling water in a large pot or water bath canner before preparing fruit to seal jars for storage. As I mentioned, I do not have a canning pot, so I used a regular pot and it worked out fine, I just boiled less bottles at a time. Bring a large pot of water to a boil and drop a few peaches at a time(about 4-5) into the water for one minute. Blanching will loosen the skins of peaches, making them easier to remove. Be careful not to puncture the skin prior to dunking or the skin will not blister and not be easy to remove. After blanching peaches, immediately place in a bowl of ice water to suspend cooking and make fruit safe for handling.Peel and cut fruit into slices or halves (depending on preference) and remove the pit. Sprinkle with juice of a lemon to prevent browning. In a large pot, combine 4 cups of sugar, 3 cups of white vinegar, 4 cinnamon sticks and 1 tablespoon cloves and bring to a boil over high heat. These spices will impart rich flavor to the fruit while cooking and will also be packed into canning jars with pickled peaches.Add peaches to the pickling brine and return to a boil. Reduce heat to medium and simmer for 10 minutes. Peaches will soften and absorb the rich flavor of the brine. Ladle peaches into 2 quart- or 4 pint-sized sterile canning jars and top with brine, leaving 1/2-inch of headspace. Include 1 or 2 cinnamon sticks in each jar. Place a new lid on each jar and secure with sterile bands. Place jars in a boiling water bath for 25 minutes to seal. Remove jars from water bath and allow to cool on the counter. An audible *pop* should indicate jars have successfully sealed. If no *pop* is heard, peaches may not be pantry-safe and should be stored in the refrigerator and used within a month or two. Safely sealed jars may be stored in a cool, dry location for up to a year without significant loss of flavor.
These pickled Peaches are great served over pork or poultry. My husband had some over his pork chop and I had some over my vanilla bean frozen yogurt. I also drained the remains of the left over peach pieces and kept the sauce. I am enjoying the sauce on my toast in the morning, my ice cream and who knows what else I may find to put it on.
Pickled Peaches Over Pork Chop
Pickled Fredricksburg Peaches Title Pic
Hunter said he will be at the stand for another month, I may need to go grab some more peaches before they are out of season! By the way, the vinegar taste is really not there. Maybe it is just to preserve the peaches? They are really full of cinnamon and peach flavor! Again, I am a beginner, so I am not quite sure. Once the peaches are canned and you hear the pop, these peaches will last up to a year, but why keep them, attend a local food swap or share with a friend. I do hope you try to pickle peaches and let me know how they come out. Don”t forget to Instagram and tag me in the photo @princessmousey or @princessmouseycards. I would love to see it!
Thanks for stopping by,
Lots of love to you,
Princess Mousey Cards
If you live in or are visiting Austin, this is the ATX Swappers Meet: Eventbrite. We would love to have more home made goods!
Also, Hunter’s Peach stand is located at RM1826 & Slaughter Ln, You can’t miss him. Once he knew I was making a new recipe for a blog, he kindly offered to pose for a pic! I told you we have kind Texans here.