It turns out that peaches, like many other vegetables, can be pickled. At the same time, they acquire a very unusual refined taste. I suggest you make such preparations for the winter.
It is necessary
- - peaches - 4 kg;
- - vinegar 6% - 500 ml;
- - water - 2 l;
- - granulated sugar - 1, 1 kg;
- - dried cloves - 10 buds;
- - ground cinnamon - 1 teaspoon.
Instructions
Step 1
In order to preserve peaches, it is better to use ripe, but slightly firm fruits. After washing the fruit, wipe it off with a paper towel. Then, taking a toothpick, make 3-5 punctures in each peach.
Step 2
Put the ground cinnamon together with the buds of dried cloves in a previously prepared sterilized glass dish. Then place the punctured peaches on these spices.
Step 3
It's time to prepare the marinade for canning peaches. To do this, mix the water and granulated sugar in a suitable sized saucepan. After bringing the resulting syrup to a boil, strain it through several layers of cheesecloth and put it back on the stove. Heating this liquid to about 85-90 degrees, add vinegar into it. Mix everything as it should.
Step 4
With the resulting marinade, pour the peaches laid out in a glass dish to the very top.
Step 5
Cover the marinated peaches with a metal lid and place them in a saucepan of 90-degree water. They should remain in this state for 35-40 minutes.
Step 6
After pasteurization, roll the fruit in the marinade under the lids and, placing the jars upside down, wait for the resulting blanks to cool completely. Pickled peaches are ready!
