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Pickled Peaches

Yield about 3 quarts


  • 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

How to Make It

  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.

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