h a l f b a k e r y"Not baked goods, Professor; baked bads!" -- The Tick
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Nothing beats the luscious texture and savory sweetness of a pickled peach after a hot day working the fields. But the round shape and texture make it hard to eat. One either has to use a knife and fork or stab it with the fork and eat it like a popsicle. This still leaves one holding a bowl. You just
can’t eat one while riding or even driving. But if you could buy them prepackaged mounted on a stick and wrapped nicely, you could take a couple out of the freezer in the morning and pack it in your food bucket. It would help keep your food cool while slowly defrosting and should be ready for a nice cooling afternoon snack. You could keep one hands on the reins and eat at your leisure.
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2 1/2 cups sugar
2 1/2 cups cider vinegar
whole cloves
cinnamon sticks
about 10-12 medium peaches |
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Prepare a syrup of the vinegar and sugar and bring to boil then lower to simmer. Add 4 cinnamon sticks. |
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Peel the peaches and keep whole. Stud each with 3-4 cloves. Add to simmering syrup and cook until peaches are tender about 10 minutes. |
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Pack into wide mouth quart jars. Add 2 cinnamon sticks to each jar and fill with syrup leaving 1/2-inch headspace. Seal. |
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Process in boiling water bath canner for 20 minutes. Recipe makes 2 quarts and is easily doubled. |
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It's still going to drip as it melts. Disgusting as it sounds how about making a pickled peach slurpee instead? |
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Couldn't jelly belly make it into one of thier flavor combinations? No mess at all, just select one peach + two clove + one vinegar + one cinnamon. If its the "coolness" you lack you could chew em all a bit and stick them in the freezer for 2 min. |
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