Southern Pickled Peaches
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.)
Pairs Well With
Then I was a kid pickled peaches were always on the menu at all family gatherings and holidays.