Peach pickles are so-o-o Southern. I can’t document this, but I suspect that the people in Montana and Maine don’t make peach pickles. Too bad, because one of the pleasures of home is having a large glass bowl of peach pickles on the table or buffet at Thanksgiving, Christmas, and when the preacher comes to dinner.
Our recipe is from Lana Major, a member of Mt. Bethel Baptist Church in Belton, where Ron Culbertson is pastor. The church is part of Saluda Baptist Association.
Lana has been a member of Mt. Bethel for 40 years, growing up in the church. She and her husband Ernie have two children. Eleven-year-old Katherine is at Wright Elementary, and Ben, 15, is a student at Belton-Honea Path High School.
Lana Major
Lana knows about schools. She taught for 14 years, mostly third grade, and now works at the Anderson School District Two office. She helps with various children’s activities at her church and also enjoys walking for exercise, reading and cooking.
Lana’s recipe for peach pickles is from her grandmother, Hazel Ashley of Honea Path. Peach pickles are easy to make, but they do require a bit of time.
One of the challenges is finding the right size peach, which one can hardly do in the supermarket. If you have a few trees, then you’ll be set for pickles. If not, visit a peach packing house or farmer’s market to find the size peach you need.
Select uniform sized peaches; don’t mix large and small fruit. The peaches should be small (about 6½ to 7 inches around) for three reasons: If they are large, you won’t be able to get them into the jars (well, maybe wide-mouth canning jars), and you can’t get many in the jar; hence, fewer servings per jar. Another reason is that when you serve these, they are to be a condiment, an addition to your menu – not a big ol’ pickled peach filling half the plate.
The peaches should be ripe but firm. Discard any that feel soft. You want them to hold their shape both while simmering and while in the jar. Lana prefers the clingstone varieties.
With any canning or freezing project, collect all the things you’ll need before starting. Use quart canning jars with the two-part covers (the flat lids and rings).
Although Lana’s recipe requires a half peck of peaches, she says that she and family members usually get together and do much larger amounts at one time.
The canned pickled peaches should sit for a few weeks before opening so they can develop the pickle flavor you want. They will be ready for a holiday table, a gift, or for you to enjoy any weekend this autumn for …. Sunday Dinner.
Pickled Peaches
½ peck peaches (4 quarts), peeled
3 cups vinegar
3 pounds white sugar (2 cups sugar equals 1 pound)
Spices to taste (about 2 tablespoons pickling spice or cloves)
Combine sugar and vinegar and simmer 20 minutes. Place the whole peeled peaches in the vinegar mix and cook about 15 minutes or until tender. Pack into hot sterilized jars. Pour the cooking syrup over the peaches, filling the jars. Run a knife around the inside of the jar to remove any air pockets. Seal with the two-part rings and lids.