Pickled peaches

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.

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