Pickled Peaches

Oxmoor House
4 pints or 2 quarts


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3 cups sugar
2 cups vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 1/2 pounds firm, ripe peaches, peeled


Combine sugar, vinegar, and spices in a large Dutch oven; bring to a boil. Add peaches; cover and simmer 8 minutes or until slightly tender.

Remove peaches from syrup using a slotted spoon, and pack into hot sterilized jars, leaving 1/2-inch head space. Cover peaches with boiling syrup, leaving 1/2-inch head space. Adjust lids; process pints for 20 minutes and quarts for 25 minutes in boiling-water bath.

Created date

February 2010