Pickled Peaches

By Lsweetnell

A childhood favorite. I used to just snitch one and just eat it, just plain eat it. Yum.

This recipe called for 3 or 4 cloves stuck in each peach when adding to final jar. I have an aversion to cloves cause it always reminds me of a toothache and I don't think cloves needs to be such a dominate part of the recipe, so I put 3 or four cloves in the jar not directly in the peaches. Additionally I don't remember my Mama ever sticking the peaches with cloves. Try it both ways, see what you think.

Also the cinnamon stick is optional, I would just place it in the jar but as mentioned below you can add it to the cooking peaches and/or to the jar.

There is also a video that might help: http://allrecipes.com/Recipe/Nanas-Southern-Pickled-Peaches/Detail.aspx?ms=1&prop25=146549916&prop26=WhatsCooking&prop27=2014-07-17&prop28=MainStory&prop29=Detail&me=1&eaid=9262398&mxt=t06dda

Ingredients

• 1 cup white vinegar
• 2 cups sugar
• 1 cup water
• 14 small peaches, peeled
• 1 tablespoon allspice, in a mesh boiling bag, optional
• 5 three inch cinnamon sticks, optional (Use in the jar)

Details

Adapted from pauladeen.com

Preparation

Step 1

Peal the peaches by making a only skin deep 1 inch X on the bottom of the peach. Place into boiling water for about 10 seconds then immediately into ice water. With the knife and from the X you made just pull away the skin and place aside until you have done all the peaches.

Bring the vinegar and sugar to a boil. Add the peaches and cook until tender. About 20 minutes. Optional Allspice in a mesh boiling bag may be boiled with the peaches, but do not put into the jar. Place the peaches into sterilized quart jars and cover with syrup. Leave one inch gap at top of jar. Drop in cinnamon stick. Drop in four cloves. Seal according to the canning instructions that come with the jars. Serve cold or at room temp.

Pickled peaches stay good for up to 2 weeks once opened.