Ingredients Jump to Instructions ↓

  1. 1 Ginger root

  2. 2 Cinnamon

  3. 1 tablespoon 15ml Whole allspice

  4. 1 tablespoon 15ml Whole cloves

  5. 6 cups 1188g / 41oz Sugar - divided

  6. 2 cups 474ml Water

  7. 3 cups 711ml Vinegar

  8. 24 cups 5688ml Ripe peaches - peeled (small)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Clingstone peaches are best for pickling, but freestone may be used. Tie spices in a cheesecloth bag. Add spice bag, 2 cups sugar, and water to vinegar. Bring to a boil and add peaches, a few at a time. Simmer until thoroughly heated, and remove carefully. Repeat until all peaches have been heated. Pour boiling syrup over peaches and let stand for 3 to 4 hours. Carefully remove peaches from syrup. Add 2 cups sugar to the syrup and heat to boiling. Pour over peaches, cover and let stand for 12 to 18 hours in a cool place. Pack peaches into sterilized jars leaving 1/4" headspace. Add remaining 1 to 2 cups sugar to syrup and bring to boiling. Pour over peaches leaving 1/4" headspace. Seal and process in hot water bath for 10 minutes. Yield about 6 pints. Note - Sugar is added in small amounts to prevent shriveling of peaches.


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