Pickled Peaches Recipe: Homemade Peach Tea, Milk Tea & Jelly

Forget canned peaches! Discover the vibrant, tangy delight of homemade pickled peaches, a surprisingly simple yet incredibly rewarding culinary adventure. These aren't your grandma's sweet pickles; think bright, sweet and sour bursts of flavor perfect for adding a unique twist to your summer meals. Imagine the juicy sweetness of perfectly ripe peaches transformed into a deliciously tangy condiment, ready to elevate everything from salads and grilled meats to cheese boards and even cocktails. The intense flavor and satisfying crunch are a revelation, a testament to the magic of preserving summer's bounty.

Pickled peaches offer a delightful alternative to traditional pickling recipes, showcasing the versatility of this humble fruit. Their sweet and sour profile makes them incredibly adaptable, perfect for both sweet and savory applications. Ready to transform those juicy peaches into a culinary masterpiece? Let's dive into the step-by-step process of creating your own batch of irresistible pickled peaches.

Tools Needed

• Knife
• Spoon
• Pot
• Sieve
• Glass or plastic jar

Ingredients

• Peaches: 1.5 kg
• Peach syrup: 200ml per 1L of water (adjust as needed)
• Sugar: 250g
• Rock sugar: null
• Salt: a little
• Tea (yellow tea recommended): null
• Agar powder: null

Step-by-Step Instructions

Step 1. Prepare Peaches and Brine

• Wash peaches and soak in salt water.
• Peel peaches and soak in water with lemon to prevent browning.
• Cut peaches in half, remove seeds.
• Blanch peach halves in boiling water for 2-5 minutes (2 for crispy, 5 for soft). Drain.

Step 2. Make Peach Syrup

• Cook 250g sugar and 500ml water until sugar dissolves completely. Add a pinch of salt.
• Add 200ml peach syrup to the sugar water and boil for 3 minutes. Let cool completely.
• Boil peach peels in 500ml water for 15-20 minutes to extract flavor. Strain; reserve the liquid.
• Combine cooled peach syrup, cooled peach peel liquid.

Step 3. Pickle the Peaches

• Pack blanched peaches into sterilized jars. Pour the peach liquid over the peaches. Refrigerate for 1-2 days before consuming.

Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe

Tips

• For longer preservation, blanch peaches longer until fully cooked.
• Using peach syrup and peels enhances the aroma. Omit for a simpler recipe.
• Soaking the peaches in the syrup for a day or two improves flavor.
• Choose peach syrup without artificial sweeteners for better taste and health.

Nutrition

• N/A

FAQs

1. How long do pickled peaches last?

Properly stored in the refrigerator, your pickled peaches should last for 2-3 weeks. Make sure they're fully submerged in the brine.

2. Can I use any type of peach for pickling?

Firm, ripe peaches are best. Avoid overly soft or bruised peaches as they won't hold their shape well during pickling.

3. What can I do with pickled peaches besides eating them?

Pickled peaches are fantastic in salads, alongside grilled meats, or as a unique topping for cheese and crackers. They also add a delightful twist to homemade peach tea, milk tea, or even jelly!

So there you have it – a delicious journey from fresh peaches to a trio of delightful treats. Enjoy the sweet and tangy rewards of your homemade pickled peaches, transforming them into refreshing teas and luscious jelly. Happy pickling!