August is National Peach Month! So happy National Peach Month everyone! I, like most everyone, love peaches. I grew up eating peach cobblers, and that is still one of my favorite desserts. You can expect to see a recipe for one pop up on this blog in the coming weeks.
I began this month long celebration with donut peaches. These cuties have an even shorter season than regular peaches. They are shaped differently than the normal, round ones. They are circular and flattened, and they do look kind of like a donut, hence the name. Lately I’ve jumped on the pickling bandwagon, but haven’t been too adventurous with it. I’ve pickled cukes and jalapenos, but that was about it. I decided it was time to spread my wings, so I pickled some donut peaches. Pickling anything is easy enough, and these were no exception. And the technique for removing skins will work on regular peaches too.
They’ve been sitting in my fridge, looking all pretty and begging to be used. I’m not completely sure what one does with pickled donut peaches, but I really like the combination of peaches and pork, so I think they’ll accompany some brined and grilled pork chops, or maybe a pork tenderloin. I’ll let you know how it turns out!
Source: Family Meals, by Tyler Florence
12 to 14 donut peaches
2 large lemons, very thinly sliced and seeds removed
8 cups white vinegar
2 cups sugar
8 whole star anise
10 whole cloves
2 cinnamon sticks
Bring a large saucepan of water up to a boil over high heat and fill a large bowl with ice water. Blanch the peaches in the boiling water for 15 seconds. Use a slotted spoon to remove them, then immediately transfer them to the ice bath to stop the cooking process. Once cool, peel the peaches but leave them whole. Divide the peaches and lemon slices between 2 wide-mouth pint canning jars. I used deli containers. I also halved the recipe.
In a small saucepan, combine the vinegar, sugar, star anise, cloves, and cinnamon sticks and bring just to a boil over medium heat. Stir to dissolve the sugar. Pour the vinegar mixture over the contents of the jars, filling them to 1 inch of the rim. Divide the whole spices as evenly as possible between the 2 jars. Quickly screw the lids in place and let cool to room temperature. Once cool, store in the refrigerator for up to 1 month.
Makes 2 pints