Cochons Pickled Peach Relish Recipes

SWEET AND SPICY PEACH RELISH

Steps:

• Place the onion, sugar and lemon juice in a saucepan. Heat over medium-heat while stirring to melt the sugar.
• Cook for about 5 - 10 minutes until the liquid thickens and has a syrup-like consistency.
• Add the salt, crushed chili flakes and cubed peaches. Stir to mix.
• Heat over medium-heat while stirring frequently until the peaches soften, and the liquid is mostly evaporated. This may take about 20 - 30 minutes.
• Scrape the relish into glass jars and serve as needed (can be stored in the fridge for about 5 - 7 days).

SWEET AND TANGY PEACH RELISH

Steps:

• Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH

Steps:

• In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
• Add pork chops to brine and let stand at room temperature for 1 hour.
• Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
• Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
• Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
• Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
• Transfer chops to a platter and let stand for 5 minutes before serving.
• Serve chops with peach relish.

PEACH AND PEPPER RELISH

Steps:

• Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.

PICKLED PEACHES

Steps:

• Divide cinnamon sticks, peppercorns, cloves and ginger slices among 6 hot pint jars; add peaches., In a large saucepan, bring sugar, vinegar and water to a boil. Carefully ladle hot liquid over peaches, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

NANA'S SOUTHERN PICKLED PEACHES

Steps:

• Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
• Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.

PICKLED PEACHES

Steps:

• Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor.
• Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.

GREEN TOMATO AND PEACH RELISH

Steps:

• Prepare a hot grill or preheat the broiler.
• Grill or broil the onion slices for 3-4 minutes per side, until blackened and charred.
• Cut the tomatoes into wedges and remove the pulp and seeds, leaving the tomato flesh.
• Cut the flesh into 1/2-inch dice and place in a small bowl.
• Grate the zest from 1/2 the lime, then halve the lime.
• Add the peaches to the tomatoes, along with the lime zest and juice of 1/2 lime.
• Add the jalapeno, grilled onion, scallions, and ginger ; toss to mix.
• Add the olive oil and salt and pepper.
• Adjust the seasonings as necessary--more lime juice may be needed.
• Add the fresh herb if desired.