Pickled Peaches
3 quarts firm peaches
1 1/2 pounds brown sugar
1 cup cider vinegar
Whole cloves
2 cinnamon sticks
Select firm, rather under ripe fruit. Peel peaches and quarter.
Place fruit and sugar in alternate. layers in saucepan, cover and
let stand overnight. Next morning, add the vinegar to peaches and
juice. Add cloves and cinnamon sticks (broken into small pieces) and
simmer until soft. Stir carefully. Cook slowly until peaches are
tender and syrup has thickened. About 45 minutes is usually
required. Place fruit in hot jars, pour in syrup to top. Seal. Fills
2 jars. |
