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Pickled Peaches

by in Sep 2010
Pickled Peaches
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  • 12 allspice berries
  • 8 sprigs fresh tarragon
  • 3 cups white balsamic vinegar
  • 1-1/2 cups honey
  • 20 pounds peaches


Bring a large pot of water to boil. Slice an "X" on the bottom of the peaches. Place the peaches in the boiling water for 1 minute, remove with a slotted spoon to an ice bath for 2 to 3 minutes. Peel off the skin and cut into quarters.
Into 4 pristinely clean, 28-ounce canning jars add to each: 3 allspice berries, and 2 sprigs of tarragon.
In a large soup pan over medium heat, bring vinegar, honey, and water to a boil. Add the peaches and cook about 3 minutes. Remove peaches with a slotted spoon and pack them into the jars. Boil the syrup until it thickens, about 8 minutes. Pour the hot syrup over the peaches. Seal the jars and process 20 minutes. Store cooled jars in a cool, dry, dark place for at least 1 week.
Serve with a roasted pork loin.

Roasted Pork Loin


  • 2 teaspoons salt
  • 1 bay leaf, crumbled
  • 2 teaspoons dried thyme
  • 1 teaspoon whole black peppercorns
  • 3 large garlic cloves, minced
  • Olive oil
  • 1 3-pound pork loin roast, rolled, tied


In a mortar and pestle or spice grinder, grind together salt, bay leaf, thyme, and peppercorns. Mash in garlic. Pat roast dry with paper towels. Rub olive oil all over roast, then rub spice mixture evenly over roast. Cover and refrigerate overnight, turning pork occasionally.
Heat oven to 350°F. Place rack in roasting pan. Place pork in a roasting rack and roast until internal temperature is 150 degrees, about 1 hour 25 minutes. Tent with foil and let rest 20 minutes before slicing.
Updated Monday, August 30th, 2010

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