It turns out that peaches, as well as many other vegetables, it is possible to pickle. At the same time they develop very unusual refined taste. I suggest you to make such preparations for the winter.
It is required to you
- - peaches - 4 kg;
- - vinegar of 6% - 500 ml;
- - water - 2 l;
- - granulated sugar - 1.1 kg;
- - a carnation dried - 10 butonchik;
- - a ground cinnamon - 1 teaspoon.
Instruction
1. To preserve peaches, it is better to use ripe, but slightly firm fruits. Having washed out fruit, rub off them by means of a paper towel. Then, having taken a toothpick, make by it in each peach 3-5 punctures.
2. Lay out a ground cinnamon together with buds of a dried carnation in in advance prepared sterilized glasswares. Then on these spices place the punctured fruits of peaches.
3. It is a high time to make marinade for conservation of peaches. For this purpose mix in the pan suitable by the size water together with granulated sugar. Having brought the received syrup to the boil, filter it through several layers of a gauze and again put on a plate. Having heated this liquid approximately to 85-90 degrees, enter into it vinegar. Mix everything, properly.
4. Fill in with the received marinade the peaches which are laid out in glasswares to the very top.
5. Cover peaches in marinade metal and put them in a pan with water which temperature is equal to 90 degrees. In such state they have to stay for 35-40 minutes.
6. After pasteurization roll up fruit in marinade under covers and, having put cups top a bottom, wait for full cooling of the received preparations. Marinated peaches are ready!