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BackstoryThen 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.)