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Pickled Peaches

  • 1 gallon peaches, peeled
  • 3 lbs sugar
  • 1 pint cider vinegar
  • 2 dozen cloves
  • 6 sticks cinnamon
Boil the vinegar, sugar, cinnamon and cloves together for 15 minutes (be patient, you rascal). Pour the liquor over the peaches and let it stand overnight in a stone jar covered with a plate.

The next morning, pour off the liquor and heat it to boiling point. Add the peaches to the boiling liquor and let them cook slowly until tender.

Seal in glass jars.
Submitted by Tess M Aug 4, 2010 15 min 30 min 45 min
Recipe Rascal