Carolina Kitchen
Spiced Refrigerator Pickled Peaches
Some of us grew up enjoying pickled peaches, while others may find them unfamiliar and odd. This classic Southern food first appeared in a cookbook in the 1700s. Both sweet and tart, serve pickled peaches alongside ham and turkey, or diced and spooned over ice cream, pancakes or waffles. 4 pounds peaches (freestone preferred; choose peaches that are ripe and slightly soft to touch) 8 cinnamon sticks ½ teaspoon per pint crushed red pepper, optional 2 cups granulated sugar 1 cup brown sugar 1 cup apple cider vinegar ½ cup water 2 teaspoons whole cloves 4 teaspoons apple or pumpkin pie spice Peel peaches and cut into halves or wedges and then place into 8 pint or 4 quart-sized jars. Add cinnamon sticks (1 per pint or 2 per quart jar). If using red pepper for a bit of a kick, add to jars as well. Heat sugars, vinegar, water and spices to a low boil and cook for about 10 minutes to thicken into a thin syrup. Remove from heat. Carefully ladle the hot syrup with spices over peaches (leaving ½-inch head space if canning). Refrigerate and enjoy in a day or two once spices and peaches marry. Keep in refrigerator up to a few months. Or, if you’d rather, can per industry recommendations (10-minute water bath). During off season, you can make these using canned peaches for homemade Christmas gifts! Once you have enjoyed all the peaches, use the remaining syrup as you would other syrups or just add more peaches.
Sticky Chicken Legs With orange marmalade
Summertime and the livin’ is easy. And we like to keep it that way, so give this simple recipe a go. Just a few ingredients and you’ll be devouring finger lick’n good, sweet ‘n’ crispy chicken legs. Pair with our Butter Swim Cornbread Biscuits on the side — simply scrumptious! 1 2 ½ 1
dozen chicken legs Salt and pepper teaspoons granulated garlic cup orange marmalade stick butter, cut in small pieces
Pat legs dry with paper towels. Season all sides with salt, pepper and garlic. Preheat oven to 425 degrees. Line baking pan with parchment paper and place a cooking rack over paper. Coat rack with pan spray. Cook legs until they reach 165 degrees, turning after the top side has browned a bit to do the same on the other side. If preferred, you can also grill the legs until crispy and browned. Put hot legs in a deep bowl and add in marmalade and butter. Cover with another bowl and shake vigorously until butter melts and hot legs are nicely glazed. Serve immediately if you prefer your chicken crispy. Tip: To give your legs a little heat, add some hot sauce or cayenne pepper when shaking. Yield: One dozen chicken legs
Yield: Makes about 6–8 pints (3–4 quarts)
30 | July 2022
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