texas peach pickles

at last glimpse, our heroine had just started a preserves company called ‘confituras‘ and she was about to embark on a long, arduous journey that would take her to parts unknown. well, my friends, i am here to tell you about the great beginnings my journey has enjoyed. firstly, my time at the farmer’s market has exceeded expectations so much so that i am pinching myself weekly. it has been a near sell-out every week. and, beginning in a few weeks, i will start at the triangle farmer’s market on wednesday afternoons. secondly, the food community here in austin has been supportive in ways that i would have never imagined, both in coming to buy my confituras at the market and encouraging other like-minded folks to do the same, and in the press i have received thus far: first this lovely blog, then this one, then this other one. then edible austin got a piece of me, then our local newspaper. holy smokes, people! you sure know how to make a girl blush! and lastly-my friends and family, many of whom have been long-standing guinea pigs testers and tasters, volunteers, web designers, label makers, sous chefs and the best cheerleaders a girl could have.

and now on to more interesting things. i first saw this recipe for pickled peaches in the texas monthly in october of last year. ‘texas, our texas’ peaches may be small, but flavor trumps size and fredericksburg offers some good ‘uns. i have waiting patiently for almost a full year to make it. and although i have to admit that i have sneaked some from  the jar, the hardest part is happening now: i am awaiting the marriage of flavors that occurs in a jar full of fruit, vinegar, sugar, ginger, allspice, cloves, and cinnamon. and i will wait until thanksgiving. this is southern tradition, folks. the preserving happens at the peak of peach season. the enjoyment happens at a special place at the most special time of the year~the holiday table. it is also tradition to stud the peaches and preserve them whole but i decided on doing it my own way-a more conservative half peach swimming amidst it’s warm holiday spice soak.

texas peach pickles (makes 6-7 pints)

8-10 pounds small texas peaches, peeled, pitted, and halved

lemon juice or crushed vitamin c tablets for aciduation (to prevent browning)

1 quart distilled white vinegar

5 cups organic cane sugar

1 small knob ginger, peeled and left whole

whole cloves-5 for each jar plus a tbsp for the syrup

whole allspice-5 for each jar plus 1 tbsp for the syrup

cinnamon sticks-1 for each jar plus 4-5 for the syrup

place vinegar, sugar and spices in a large stock pot. heat until simmering to dissolve sugar. add peach halves, bring back to a boil, reduce heat and simmer for 3-5 minutes. turn off heat, cover and allow to stand overnight where the peaches will plump up and say howdy. sterilize jars and prepare canner and lids while you heat this mixture back up to the boiling point. add 5 or so whole cloves and whole allspice and hot peaches to hot jars. add 1 cinnamon stick to each jar and top with syrup and adjust for 1/2 ” headspace, removing any air bubbles as you go. process for 20 minutes in a hot water bath. wait until thanksgiving or christmas dinner to enjoy them!

13 Comments

Filed under condiment, fruit

13 responses to “texas peach pickles

  1. Beautiful post! My recipe is very similar to this one, inspired by Linda Ziedrich. Gorgeous photos, I am so pleased for you!!!

  2. annie

    congratulations on all the notoriety! talk about your loving support…you have it in aces..
    do you ship out of state? Hummmm?
    love annie

  3. annie

    where is the link to your confituras website from this page?

  4. I drove past the Fredericksburg peach groves this past spring when I visited my parents down in Kerrville. Beautiful trees and to have such fresh peaches for this recipe? Lucky. I’m sure your Thanksgiving table is going to be that much more impressive now.

    Also, congrats on all of your success so far. I can’t wait to hear about all the rest that you earn with creativity, hard work and guinea pigs (i mean, taste testers).

  5. I love the name Confituras; congratulations! How exciting!

    I tried pickling peaches earlier this year. I’ll be sure to bring some to Thanksgiving dinner.

    • thecosmiccowgirl

      thanks, sarah-have so enjoyed meeting all the wonderful folks from the can jam, it has been a wonderful experience in so many ways!

  6. This recipe sounds amazing! The perfect addition to any table, I’m thinking.

    Congratulations on your successes – gives me hope for the future (nudge nudge, wink wink!)

  7. i think the pickled peaches sound amazing — how do you use them once they are ready? i am discovering the art of canning and loving it. right now the peaches and tomatoes are crazy at my northern california farmers market….so good! thanks for the ideas – great blog!

  8. I love these peach pickles! I thought they sounded so odd, but they were terrific. You’re a genius!

  9. Pingback: can jam september round up: stone fruit | The Hungry Tigress

  10. The Thanksgiving peaches were wolfed down. Now I see why they’re a tradition.

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