Pickled Peaches

Name: Pickled Peaches
Ingredients: 4 (2-inch) sticks cinnamon; 2 tablespoons whole cloves, crushed; 2 quarts water; 1 tablespoon non-iodized salt; 1 tablespoon white vinegar; 8 pounds firm, ripe small peaches; 6 cups sugar; 1 tablespoon ground ginger; 1 quart white vinegar

9 ingredients

6 steps

Ingredients

4 (2-inch) sticks cinnamon
2 tablespoons whole cloves, crushed
2 quarts water
1 tablespoon non-iodized salt
1 tablespoon white vinegar
8 pounds firm, ripe small peaches
6 cups sugar
1 tablespoon ground ginger
1 quart white vinegar

Directions

1

Combine cinnamon and cloves; tie loosely in a cheesecloth bag. Set aside.
2

Combine water, salt, and 1 tablespoon vinegar in a large glass mixing bowl; stir well.
3

Peel each peach, and immediately drop into acidulated water. Set aside.
4

Combine sugar, ginger, and vinegar in a stainless steel stockpot, stirring until sugar dissolves. Bring to a boil; boil 5 minutes. Add spice bag.
5

Drain peaches; rinse in cold water, and drain well. Carefully add to boiling syrup mixture. Boil until peaches are tender, but not soft. Remove from heat; cover and let stand in a cool place overnight, allowing peaches to plump. Remove spice bag; discard.
6

Return peach mixture to a boil; remove from heat. Quickly pack peaches into hot sterilized jars; cover with hot syrup, leaving 1/3-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process peaches in boiling-water bath 20 minutes.