Cocohon's Pickled Peaches
Ready In: 1 hr 20 mins
Yields: 3 quarts
Ingredients
- 4 sticks cinnamon
- 2 tablespoons cloves, whole, crushed
- 3 tablespoons black peppercorns
- 1 bird chile, whole dried (1 teaspoon chile flakes)
- 2 tablespoons ginger, grated fresh
- 6 cups sugar
- 1 quart white vinegar
- 8 lbs peaches, peeled, halved (small to medium )
Directions
- Tie spices in a cheesecloth bag. Combine sugar, vinegar, and spice bag in a large sauce pot; boil 5 minutes.
- Cook peaches in this boiling syrup until they can be pierced with a fork, but are not soft. Remove from heat and allow peaches to sit in pickling liquid overnight to plump. The next day, bring mixture back to a boil. Remove spice bag.
- Pack peaches into hot sterilized jars, leaving ¼-inch head space. Ladle hot liquid over peaches, leaving ¼-inch head space. Remove air bubbles.
- Adjust two-piece caps. Process 20 minutes in a boiling-water bath.
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