Pickled Peaches

Submitted By: Peggy Bryan

Ingredients

• 1 qt. cider vinegar
• 1¼ tsp. mixed pickling spices
• 5 qts. peeled peaches
• 5 sticks cinnamon
• 6 ½ cups sugar
• 10 cloves

Instructions

Use firm, ripe peaches. To make the syrup, combine sugar and vinegar and heat on the stove over low heat. Add the peeled peaches and let the fruit and syrup simmer for 10 minutes. To each canning quart jar, add ¼ teaspoon of pickling spices, two cloves, and one small stick of cinnamon. Add hot peaches to the jar and cover with hot syrup. Adjust your lids and process in a hot water bath for 25 minutes. For the best flavor, let the peaches season for at least one week. Yields 5 quarts.