Pickled Peaches
Randy and I love pickled peaches and everyone I tell about them comments on how unusual it sounds. So I thought I'd share the recipe. Pickled Peaches 8 lbs. peaches, washed, peeled, halved, and pitted 6 c. sugar 4 sticks cinnamon 2 Tb. whole cloves 1" piece fresh ginger 1 quart white vinegar Treat peaches with Fruit Fresh or similar product to prevent darkening. Dissolve sugar in vinegar in large sauce pot and heat to boiling. Boil 5 minutes. Add spices tied in a cheesecloth bag. Drop peach halves into boiling syrup and cook until they can be pierced by a fork, but not until mushy. Remove from heat and allow peaches to set in pickling liquid overnight to plump. (When liquid is cool, place in refrigerator) Bring liquid back to a boil. Pack peaches into hot jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 20-30 minutes in boiling water bath. Makes about 3 quarts or 6 pints. If you are new to canning, here's the way I do it. I wash all my jars in t...