Do you have a pickled peach recipe? : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread

My kindly aunt was looking for a pickled peach recipe, the kind her mother (now dead) used to make. It was made with a simple syrup base and did NOT use vinegar. I have found several recipes for this product for her, but all use vinegar and are not the same. I would be ever so greatful if someone has a pickled peach recipe which does not use vinegar that I could pass on to her. Goodness knows I owe her that much. Many thanks in advance as my other search locations and the Ball book have not helped.

-- smfdoc (, September 20, 1999


I don't currently have a recipe, but as I remember it was just a regular sugar syrup with cloves, etc in it. Perhaps a package of pickling spices in it. Taz

-- Taz (, September 21, 1999.


You could try this recipe for brandied peaches without the brandy - it sounds like a simple syrup with spices, as Taz said:

9 lbs. peaches, 9 lbs. sugar 1 quart water, 2 sticks cinnamon 2 tablespoons whole cloves, heads removed 3 pints brandy

Select large clingstone peaches; peel and weigh fruit. Boil sugar and water with spices tied in a bag until clear; drop in peaches one at a time, and cook until tender but not soft. They must remain whole. Repeat until all peaches have been cooked. Place peaches on platter to drain. Cook syrup until thick, add brandy, stir well. Place peaches in sterile jars and cover with syrup. Seal. Makes 4 quarts.

I've never used this recipe, but got it out of the Culinary Arts Institute Cookbook (1948!). Shouldn't it be processed in a water bath or something?

-- Jill D. (, September 21, 1999.

Pickled Peaches are Wonderful! You never had anything so good, except maybe watermelon rind pickles.

-- Forrest Covington (, September 22, 1999.


This site has five recipes for preserving peaches, including picles, chutney, & brandied...gotta go - gettin' hungry!

-- flora (***@__._), September 22, 1999.

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