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Pickled Peaches


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  • 4 cups sugar
  • 2 cups white vinegar
  • 4 (3 inch) cinnamon sticks
  • 15 whole cloves
  • 4 pounds fresh peaches – peeled, pitted and sliced



Step 1

Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor.

Pack peaches into four hot, sterile 1-pint jars to within 1 inch of the rim. Fill each jar with syrup to within ½ inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screw bands. Process in a hot water bath for 10 minutes. Yield: 4 pints

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