Waiting for purchased peaches to ripen has never been
a virtue. I made something of them tonight.
I bought a half-bushel box of Chilton County (Alabama) peaches yesterday, worked on getting them sorted and peeled, sliced, and into various solutions of sugar and spices and **snicker** other things nices. There were two dozen really unripe peaches, initially intended for a couple of pints of pickled peaches for Brother #3 (he loves them) but the recipe couldn't be found and Google was not forthcoming with any facsimile.
I looked for a peach salsa recipe to can and couldn't find one suitable. I thought about processing the unripend fruit into peach slices but that'd be boring and waste of a great opportunity to make something very different than what's normally done with peaches around here.
I started thinking about relishes. Peach relishes. Green peach relishes. Again, nothing could be found. You'd think a gozillion hits would yield at least one recipe, wouldn't you? It didn't. The gray matter was settled on a relish so it further spun to remember favorite relishes. And then it remembered Aunt Judy's ripe tomato relish recipe. Easy. Ingredients already on hand. I made it with two dozen unripe peaches. It's phenomenally different while being incredibly familiar. It's a relish suitable for field peas, butter beans, cornbread, and turnip greens. If you find yourself with an abundance of the not-quite-ripe fruit of the Prunus persica, please oh please do yourself a favor and make this quick relish.
Two dozen medium peaches, not quite ripe, finely chopped (CuisinArt does this wonderfully)
1 very large purple or other sweet onion, finely sliced
1 large bell pepper, finely minced
1 1/2 cups white vinegar
1 teaspoon salt
Combine all ingredients in a non-reactive pot over medium heat until mixture comes to a boil, stirring to prevent sticking. Turn heat down to low, stirring occasionally, until desired thickness is reached.
On the big stove it took thirty minutes from start to finish.
I actually water bathed it for another thirty minutes, unusual behavior for me, but when in doubt, it's best to proceed with precaution.
This was the yield: three pints and three half-cups or three and a half plus
a half cup pints? Or maybe a half-cup shy of two quarts?
I confuse myself. This is the entire yield. I've quadrupled
the tomato relish recipe with no adverse affects so
there's no reason to think this green peach relish can't