Wednesday, November 14, 2007

Thanksgiving Recipes - Picked Watermelon Rind and Quick Spiced Peaches

Pickled watermelon rind and spiced peaches are must haves when entertaining southern style. If you didn't do any canning last summer, and can't beg a jar from someone who did, you'll have to make do with store bought.

Pickled watermelon rind can usually be found in the grocery stores if you look really hard. There's always a jar or two hidden on a top shelf in the pickle section. Most stores do not carry spiced peaches but you can quick fix commercially canned ones with almost home canned taste.

You relocated northerners are probably wondering why pickled watermelon rind and spiced peaches are so hard to come by when they're so important to southern hospitality. It's because even non cooks can a few jars during the summer. It's a southern thing.


Quick Spiced Peaches - Southern Style
Tie the spices in cheesecloth if you're a purist but I like to see them floating around. Use cider vinegar for a home canned look.

Makes 1 quart
Uses a 1 quart canning jar with lid but processing (canning) is not required

1/3 cup apple cider vinegar
1/3 cup sugar
1 (29 oz.) can peach halves in heavy syrup (undrained)
2 tablespoons mulling spice
1 cinnamon stick

Stir vinegar and sugar together in a medium, non aluminum sauce pan. Cover. Heat on low till sugar is dissolved - about 1 minute.

Remove cover. Add remaining ingredients. Bring to gentle boil (uncovered). Boil 1 minute.

Spoon peaches and spices into canning jar. Pour syrup over peaches filling jar to 1/4 inch from top. Wipe rim of jar with a cloth dipped into hot water. Cap. Cool 2 hours at room temperature. Refrigerate at least 2 days before serving. Longer is better. Do not store at room temperature.

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Check back tomorrow as we count the days till Thanksgiving with scrumptious recipes for festive fall fare.

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