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Pickled peaches are an old Southern favorite. Great on picnics with cucumber sandwiches or at Sunday supper.
Ingredients
- white sugar: 4 cups
- white vinegar: 1 cup
- water: 1 cup
- whole cloves: 2 Tbsp
- clingstone peaches, blanched and: 4 pound (peeled, fresh)
- (3-inch long) cinnamon sticks: 5 piece
Metric Conversion
Stages of cooking
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Inspect five quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peaches are ready. Wash new, unused lids and rings in warm soapy water.
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At the same time, bring sugar, vinegar, and water to a boil in a large pot. Boil until syrupy, about 5 minutes.
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Press one to two cloves into each peach. Place peaches into boiling syrup and boil until tender, about 20 minutes.
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Spoon peaches into hot, sterilized jars, and top with liquid, filling to within 1/2 inch of the rim. Insert one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, then seal with lids and rings.
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Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes to seal, or consult times recommended by your local extension.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Ambria_red
