These sweet and tangy pickled peaches flavored with cinnamon are an old Southern favorite Great for picnics with cucumber sandwiches or at Sunday supper
Prep Time
12 hrs
Dificult
Medium
Servings
13 hrs 15 mins
Ingredients
Instructions
Inspect five quart-sized jars for cracks and rings for rust
discarding any defective ones. Immerse in simmering water until peaches are ready. Wash new
unused lids and rings in warm soapy water.
At the same time
bring sugar
vinegar
and water to a boil in a large pot. Boil until syrupy
about 5 minutes.
Press one to two cloves into each peach. Place peaches into boiling syrup and boil until tender
about 20 minutes.
Spoon peaches into hot
sterilized jars
and top with liquid
filling to within 1/2 inch of the rim. Insert one cinnamon stick into each jar. Wipe the rims with a clean dry cloth
then seal with lids and rings.
Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil
cover
and process for 10 minutes to seal
or consult times recommended by your local extension.
Remove the jars from the stockpot and let rest
several inches apart
for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool
dark area.
Ambria_red
From the Editor
Nutrition data for this recipe includes the full amount of pickling liquid. The actual amount consumed will vary.
