Recipe by Nancy Sneed
One of my favorites from when I was a kid! Yummmm. These are cooked and then let stand for 12 to 18 hours and then canned.
Top Review by chejon
I had some reservations about trying this recipe; after all, "pickled peaches" does not sound all that tasty, but since it had 5 stars, I thought I would give it a shot. They were so delicious that my neighbor and I ate most of them before I had a chance to can them. Only ended up with one pint after we wiped out most of them. We ate them with a grilled steak, and it was a superb side dish for steak, however, I think it would be even better with sausage or pork.
Next year, I plan to make LOTS of these!
- 6 lbs firm-ripe peaches, peeled,pitted and halved
- 6 3⁄4 cups sugar
- 3 1⁄2 cups white vinegar (labeled 5% acidity)
- 4 (2 1/2 inch) cinnamon sticks
- 1 tablespoon whole clove
- 1 tablespoon ground ginger
Directions See How It's Made
- Combine sugar and vinegar in a 6 to 8 quart saucepan.
- Bring to a boil, stirring to dissolve sugar.
- Boil for 5 minutes.
- Tie spices in spice bag or cheesecloth.
- Add spice bag and peaches to syrup.
- Simmer for about 5 to 10 minutes or until peaches are cooked but not too soft, stirring peaches gently to cook all sides.
- Cover and let stand in a cool place for 12 to 18 hours, stirring peaches 2 or 3 times.
- Bring peaches to a boil.
- Remove them from heat and remove spices.
- Skim off foam, if necessary.
- Immediately fill hot pint or quart jars with mixture, leaving 1/2 inch headspace.
- Carefully run a nonmetalic utensil down inside of jars to remove trapped air bubbles.
- Wipe jar tops and threads clean.
- Place hot lids on jars and screw bands on firmly.
- Process in boiling Water Canner for 25 minutes for quarts or 20 minutes for pints.
- Yield: appproximately 2 quarts or 4 to 5 pints.