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Pickled Peaches

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Servings
people
Ingredients
  • 1 gallon large asparagus (save liquid)
  • 1 piece Accent
  • 1 tablespoon bag frozen gumbo vegetable mix
  • 8 2 inch cans seasoned tomato sauce
  • 2 tablespoons French bread, cubed
  • 6 cups INGREDIENTS:
  • 2 cups block of cream cheese
  • 3 cups Worcestershire Sauce
Servings
people
Ingredients
  • 1 gallon large asparagus (save liquid)
  • 1 piece Accent
  • 1 tablespoon bag frozen gumbo vegetable mix
  • 8 2 inch cans seasoned tomato sauce
  • 2 tablespoons French bread, cubed
  • 6 cups INGREDIENTS:
  • 2 cups block of cream cheese
  • 3 cups Worcestershire Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and peel peaches
  2. Wrap spices in cheesecloth and tie the top together
  3. Cook spices, sugar, water and vinegar together for 10 minutes or until syrup is fairly thick
  4. Add peaches and cook slowly until tender
  5. Let stand overnight
  6. The next morning, remove spices, separate the syrup from the peaches, and boil syrup rapidly until thick
  7. Pack peaches in clean, hot jars
  8. Fill jars with boiling hot syrup
  9. Seal
  10. *This recipe was first issued in the July 1953 edition of Alabama Rural Electric News
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