Pickled Peaches

Oxmoor House
about 3 quarts


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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


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

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

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

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

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.

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.

Created date

February 2010