spiced pickled peaches!!!
this is another recipe from my childhood...
Obviously I can not get enough of peaches!!! When I start thinking about winter & no peaches I panic...so, the only thing to do is to make sure I have some stashed away. I love spiced pickled peaches. This recipe has just enough cloves, allspice & cinnamon to make these peaches delicious!!! Look for very small peaches. If you can only find larger ones, cut them into quarters.
about 4 pounds of peaches, approximately 21 to 24 small peaches
3 1/2 cups granulated sugar
1 3/4 cups white vinegar
1 1/4 cups water
3 cinnamon sticks (broken)
1 tablespoon whole cloves
1/2 teaspoon whole allspice
1. Bring a large saucepan of water to boil over high heat. Dip peaches into boiling water for about 30 seconds, or until skin will slip off easily. Peel & slice or cut peaches into halves or quarters, discarding the pit & place in a solution of 8 cups water with 1 teaspoon lemon juice. Peaches may be left whole if they are small.
2. Bring sugar, vinegar & water to a boil over high heat in a large stainless steel or enamel saucepan, stirring until sugar is dissolved. Tie cinnamon, cloves & allspice in a cheesecloth bag & add to sugar. Reduce heat, cover & boil gently for 10 minutes.
3. Drain peaches & add to syrup. Return to a boil & boil gently for 5 minutes. Discard spice bag.
4. Remove hot jars from canner. Remove peaches from liquid with a slotted spoon & pack into jars. Pour liquid over peaches to within 1/2 inch of rim (head space). Process 20 minutes for pint or 25 minutes for quart jars.
makes 3 quart jars depending on the size of the peaches.