Pickled Peaches

Recipe by Nancy Sneed
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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