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Then I was a kid pickled peaches were always on the menu at all family gatherings and holidays.


  • 4 quarts small peaches
  • 6 small cinnamon sticks
  • 4 cups white sugar
  • 4 cups brown sugar
  • 1 quart vinegar
  • 6 teaspoons whole cloves


  • Dip freestone peaches into boiling water to loosen skins.
  • Clings must be peeled.
  • Stick each peach with 2 to 4 cloves.
  • Boil the sugar and vinegar together for 2 minutes.
  • Put half the fruit into syrup and boil gently until tender.
  • Put remaining half of fruit into syrup and boil until tender.
  • Pack the peaches and cinnamon sticks into hot canning jars. Seal.
  • Process in a simmering hot water-bath for 10 minutes.
  • (Pickled peaches will last in the refrigerator for 3 to 4 weeks.)

Categories: Appetizer  Canning  Fruit 
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