Pickled Peaches

Let's Cook

1. Step 1.

   Wash: 8 pounds ripe but firm, small clingstone peaches, peeled, halved, and pitted

2. Step 2.

   Place in an antibrowning solution. Combine in a large pot and bring to a boil, stirring until the sugar is dissolved: 4 cups cider vinegar; 3 cups sugar

3. Step 3.

   Tie together in a square of cheesecloth: Three 2-inch cinnamon sticks; 1 teaspoon whole cloves

4. Step 4.

   Add the spices to the syrup. Drain the peaches well and add them to the syrup. Simmer until just tender enough to be pierced with a thin skewer, about 5 minutes—do not overcook. Pour into a bowl, let cool completely, cover, and refrigerate overnight.

5. Step 5.

   Prepare a water-bath canner, gather all your canning equipment, and have ready 6 clean, hot pint jars. Bring the peaches and syrup to a boil, stirring. Remove the spice bag. Using a slotted spoon, pack the hot peaches into the prepared jars, then add the hot syrup, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 20 minutes. Let cool completely and store as directed.