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Pickled Peaches


"These peaches are very different and very yummy. We had a bumper crop of peaches one year and I remember my grandmother making these. We ate them for months and I still love them."
Original recipe yield: 4 pints.
Servings:
32

INGREDIENTS:

  • 4 cups sugar
  • 2 cups white vinegar
  • 4 (3 inch) cinnamon sticks
  • 15 whole cloves
  • 4 pounds fresh peaches - peeled, pitted and sliced

DIRECTIONS:

  1. Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor.
  2. Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.