Holiday Relishes - Grandma Richardson's Pickled Peaches

     Grandma Richardson’s relish trays almost always contained pickled peaches that were made from canned fruit. Relish trays were an essestial part of her family and holiday meals. Other offerings, beside pickled peaches, included olives, pimiento cheese stuffed celery, and pickles. Although these trays were sometimes labor intensive to prepare, everyone looked forward to her relishes.

     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

1. Drain peaches, reserving the syrup. 
2. Place cloves in peach halves and set aside. 
3. 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.

     4.  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.   

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

1. Drain peaches, reserving the syrup. 
2. Place cloves in peach halves and set aside. 
3. 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.  
4. 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.