The theme for this month’s tigress can jam is stone fruits. Stone fruits belong to the genus Prunus which includes apricots, cherries, peaches, nectarines and plums. Georgia is known for it’s peaches so I was all over this one.
I’ve made two batches of peach jam already so I needed to come up with something different. I thought about making peach butter, but I still have some left from last year because, um, I went a little crazy canning last year. I also considered making peach salsa since I have a bunch of tomatoes and peaches …
Then I saw a recipe for pickled peaches in Sheri Brooks Vinton’s new cookbook Put ’em Up! These pickled peaches are uniquely Southern. I’ve never had pickled peaches before, the combination just seemed a little weird to me. However, after reading the rest of the ingredients in this recipe, I decided these pickled peaches sounded delicious. I asked some of my friends and family whether they would eat them if I made them and they said “yes”. Some reluctantly, some enthusiastically.
If that wasn’t enough to convince me, last weekend, I went to the Atlanta Food Blog Forum. At the conference, I met Virginia Willis, the author of Bon Appétite, Y’all. The recipe in Put ’em Up! is actually based on Virginia’s recipe. So, that settled it! The Pickled Ginger Peaches were meant to be.
Pickled Peaches. Now say that three times…
Here are some of the references I use in my canning adventures. You might enjoy them as well:
I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.
Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
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