Pickled Peaches

Pickled Peach Recipe & Ingredients

6-8 lbs peaches

6 cups sugar

1 quart vinegar

4 sticks cinnamon

2 tablespoons whole crushed cloves

1 tablespoon grated fresh ginger

Tie spices in a spice bag. Combine sugar, vinegar and spice bag in a large sauce pot; boil for 5 minutes, then drain peaches.

Cook drained peaches in boiling syrup until they can be pierced with a fork, but don't let them turn to mush. Remove from heat and allow peaches to set in pickling liquid overnight to absorb the juices and plump up.

Next day - Bring the mixture to a boil. Remove spice bag. Pack peaches into hot jars, be sure to leave sufficient head space.

Ladle the hot liquid over peaches, leaving 1/4 inch head space. Remove air bubbles. Adjust lids.

Process 20 minutes in a boiling water canner.

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