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Pickled Peaches

  • 4 quarts peaches
  • 2 lbs sugar, preferably brown
  • 3 or 4 cinnamon sticks
  • Cloves
  • 1 1/2 pints vinegar
Make a syrup with the sugar, vinegar and cinnamon, cooking them together for 20 minutes (be patient, you rascal). Remove the skins of the peaches by dipping them for a moment in boiling water, then rubbing with a cloth. Stick 2 cloves in each peach. Cook in the syrup until tender. Be careful not to try to cook too many peaches at a time. Boil the syrup 10 minutes after all the fruit is done. Pour it over the peaches. Seal.
Submitted by Tess M Jul 28, 2009 15 min 30 min 45 min
Recipe Rascal