Sweet Peach Pickle
by Tarla Dalal
Added to 55 cookbooks
This recipe has been viewed 12929 times
Peaches have long been a favourite pickle ingredient. For pickling, use peaches that are just ripe so that they will remain firm and retain their shape when simmered in sugar syrup. You can peel the fruit or use it along with the skin. This fruity pickle is interestingly spiced with cinnamon and cloves. A dash of salt is added to most sweet pickles to enhance the sweetness of the pickle. This pickle goes well with spicy vegetable curries and parathas. It can be eaten the day it is made or can be refrigerated and stored for upto 1 month. You can pickle fresh apricots in the same way.
- Boil water in a pan, add the peach slices and cook over a high flame for 3 to 4 minutes. Drain the peaches and keep aside.
- Combine the sugar, cloves and cinnamon with ½ cup of water and make a sugar syrup of 2 string consistency.
- Add the peaches and cook over a medium flame stirring occasionally till the sugar syrup reaches a 3 string consistency.
- Remove from the fire and allow the mixture to cool. Then add the cinnamon powder, sultanas, lemon juice and salt and mix well.
- Pour into a sterilised glass jar. Store refrigerated for upto 1 month.
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