Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 7 pounds | Peaches, small |
| 3 pounds | Sugar |
| 1½ cup | Vinegar, cider |
| ½ cup | Water |
| 1 teaspoon | Cinnamon, ground |
| \N \N | Cloves, whole |
Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E.
Jefferson, Caroline Co., MD, per the Hammond-Harwood House Cookbook PICKLED PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and water and bring to a boil. Add enough peaches to be covered by syrup. Cook until a straw pushes easily through to the pit. Pack into hot sterilized jars, fill with hot syrup and seal the jars. Process 25 minutes in a boiling water bath.
Makes about 3 quarts.