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Pickled Peaches

  • 2 pounds brown sugar
  • 2 cups apple cider vinegar
  • 1/2 oz. whole cloves
  • 1 oz. stick cinnamon
  • 4 quarts fresh freestone peaches

Preparation -
In a very large saucepan or stockpot, mix the sugar, vinegar, and cinnamon together. Bring to a boil, reduce heat to low and cook for 20 minutes. Meanwhile, dip the peaches, a few at a time, in boilng water, then remove the skin. Cut the peaches in half and remove the pits. Stick each peach half with 2 cloves. Place the peach halves in the syrup and cook over low heat for a few minutes, just intil the peaches are barely tender.  Remove the cloves, and pack the peach halves in 1 quart canning jars. Pour the syrup into the jars, enough to cover the peaches and leaving 1/4" headspace. Run a thin spatula or non-metallic utensil through each jar to remove air bubbles. Wipe the jar rims with a damp paper towel. Place the caps and rims on the jars. Snugly hand-tighten the rims. Process in a boiling water bath canner for 25 minutes.