I have realized that I would find a recipe for some produce that really sounded interesting, and then I couldn't find it when the particular vegetable/fruit came in. So this year I'm going to keep track of interesting possibilities here so I can find them. It seems to have become increasing hard to re-find and remember where I saw "that" recipe. So we are going to give this a try.
Barbara C told me she had Japanese Pickled Baby Peaches at a food show. I have been looking for something that might be along those lines - since we thin so many peaches in the spring. I've always felt horrible about throwing all this out - even to the compost pile. We pruned all the peaches hard at the end of 2016 because a hard late freeze took all the peaches so there was no production in 2016, so things ought to be heavy in 2017.
Pickled Baby (thinned) Peaches
From Maricopa County Food Systems Coalition Forum - http://forum.vpaaz.org/group/growinggourmet/forum/topics/pickled-baby-thinned-peaches
5 cups baby peaches (green almonds, apricots, probably baby oranges if you wanted to try them)
4 cups of vinegar
1 1/2 cups of honey
4 tablespoons of sugar
2 teaspoons of cloves
3 bay leaves
3 cinnamon sticks
2 teaspoons of coriander seed.
Rinse, de-stem and prick each peach from stem end almost through to the other end.
Bring vinegar, honey, sugar and cloves to almost a boil to completely dissolve honey and sugar. Place peaches in a jar big enough to hold - or 2-3 smaller jars if you choose (I used a half-gallon mason). Divide cinnamon, bay leaves and coriander seeds between jars if using multiples. Pour heated vinegar solution in jars, make sure the peaches are covered - they float. Cap and keep in a cooler place. Turn or shake the jars each day. Steep for 4 weeks. Once you open the jar(s) you will need to refrigerate them.
If any one else tries this I would love to know how they turn out, or what different spices you might choose to use, or if you try another baby fruit.
Also found two other recipes from the web - http://www.thechoppingblock.com
Preserving Baby Peaches
Posted by Shelley on Aug 14, 2013
I got home and looked online for some recipes and ideas and found very little information about the fruit or the process. So I chose to create two recipes slightly different from anything I found. I used the canning method they suggested as that seemed consistent. I happen to like them both and would use them very differently. The truffle version would be great with pâté and cheese, the bread and butter version would be great on a BBQ pork sandwich or a veggie tray.
Truffled Baby Peaches
Baby peaches, washed well and pricked with holes (enough to fill a 1 quart Mason jar)
1 tablespoon truffle salt
2 Tablespoons sugar
½ cup cider vinegar
2 slices onion
2 cloves garlic
Put all ingredients into a clean jar and fill it to the top with boiling water. Put your lid on and let set for a month before eating. Refrigerate after opening.
Bread and Butter Baby Peaches
Baby peaches, washed well and pricked with holes (enough to fill a 2 quart Mason jars)
1 Jalapeno cut in half
1 tablespoon coriander seeds
4 whole allspice
2 bay leaves
4 cups cider vinegar
1 tablespoon salt
1 ½ cup sugar
Fill the jars with the peaches, jalapeno, allspice and bay leaves. Bring vinegar, sugar and salt to a boil stirring until sugar and salt dissolves. Pour vinegar over peaches, if you need more liquid to fill the jar add some boiling water. Put your lid on and let set for a month before eating. Refrigerate after opening.
A couple of things to note: baby peaches do have pits like an olive, but they are way crunchier. I wonder if processing these for 5 minutes might make eating around the pits a bit easier.
Anyone ever worked with baby peaches? Have any good recipes to share? Tips on uses?