Hill country pickled peaches

Yield: 4 Quarts

Measure Ingredient
8 pounds Whole peaches, sm. to med. peeled
6 cups Sugar
4 cups Vinegar
2 cups ;water
4 \N Cinnamon sticks
1½ tablespoon Whole cloves
2 teaspoons Powdered ginger
½ teaspoon White pepper

Combine all the ingredients in a heavy saucepan. Bring the mixture to a rolling boil over high heat. Boil until the peaches can be pierced easily with a fork, a matter of minutes; do not allow them to soften.

Remove the pan from the heat, and let the peaches sit in the syrup at room temperature for at least 8 hours or overnight.

Prepare quart canning jars according to the manufacturer's directions.

Return the pan to the stove and bring the mixture back to a boil.

Spoon the peaches into the jars, wedging them in, and divide the syrup and spices equally among the jars. Leave about ½-inch of headspace in each jar. Process the jars for 20 minutes.

For the best taste, store the peaches for at least 2 weeks before serving them.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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