Pickled Peaches

This pickled peaches recipe is very different and very yummy. If you have an abundance of peaches and some basic ingredients, you can make this, too.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 111 Calories

Ingredients

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

Recipe Instructions

Step 1

Place a rack in 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.

Step 2

Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled peaches are ready. Wash new, unused lids and rings in warm soapy water.

Step 3

Combine sugar and vinegar in a large saucepan; stir until sugar is mostly dissolved. Add cinnamon sticks and cloves; bring to a boil. Cover the pan; boil for about 5 minutes. Discard cinnamon sticks and cloves, or leave them in for a stronger flavor.

Step 4

Pack peaches into hot, sterilized jars, filling to within 1 inch of tops; add pickling syrup to packed jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Step 5

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.