Her tables were always “pretty” – she’d set her china and silver on a white tablecloth and add a seasonal centerpiece. Relishes went into crystal dishes and as soon as they were placed on the table, the grandkids began sampling . . . despite warnings from our mothers!
Grandma Richardson’s Pickled Peaches Yield: 12 to 16 servings (depending on actual number of peach halves per can); allow at least 1 peach per serving.
This recipe can be made several days in advance.
2 (1 lb. 13 oz.) cans peach halves in heavy or light syrup
3 whole cloves for each peach half (about 36 to 48)
1 cup granulated sugar
1/2 cup Cinnamon Imperials (also referred to as “red hots”)
1 cup reserved peach syrup
1 cup water
1/2 cup white distilled vinegar
- Drain peaches, reserving the syrup.
- Place cloves in peach halves and set aside.
- In a saucepan, mix together the sugar, Cinnamon Imperials, peach syrup, water and vinegar; stir and simmer until candies are dissolved. Add peaches and simmer for 10 minutes.
"Red hots," sugar and liquids in a saucepan. |
Peach halves have been added to the "red hot" syrup. Notice -- I have turned them upside down so they absorb as much syrup as possible. |
Make Ahead: May be prepared several days in advance and refrigerated. If desired, remove cloves before serving, or let guests remove their own.
Recipe without photos . . .
Grandma Richardson’s Pickled Peaches 12 to 16 servings (depending on actual number of peach halves per can); allow at least 1 peach per serving
2 (1 lb. 13 oz.) cans peach halves in heavy or light syrup
3 whole cloves for each peach half (about 36 to 48)
1 cup granulated sugar
1/2 cup Cinnamon Imperials® (also referred to as “red hots”)
1 cup reserved peach syrup
1 cup water
1/2 cup white distilled vinegar
- Drain peaches, reserving the syrup.
- Place cloves in peach halves and set aside.
- In a saucepan, mix together the sugar, Cinnamon Imperials, peach syrup, water and vinegar; stir and simmer until candies are dissolved. Add peaches and simmer for 10 minutes.
- Remove peaches to a container to "bathe" in the syrup; refrigerate until they are ready to serve.
Make Ahead: May be prepared several days in advance and refrigerated. If desired, remove cloves before serving, or let guests remove their own.
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