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LOCATION: Recipes >> Preserving >> Peach Pickles

Print this Recipe    Peach Pickles

4 lbs ripe peaches
1 TBS whole cloves
4 cups sugar
1 1/2 cups 5% acid strength cider vinegar
3/4 cup water
1 piece fresh ginger root
2 sticks cinnamon

Dip peaches into boiling water for 30 seconds to loosen skins.
Cool in cold water; drain. Remove skins. Stud each peach with a
clove. To prevent darkening, place in 4-qt bowl containing 1 1/2
TBS salt and 2 qts water.

Combine sugar, vinegar, and 3/4 cup water in 4-qt kettle. Tie
ginger root, remaining cloves and cinnamon in cheesecloth bag and
add to pot. Bring to boil. Cook half of the peaches in syrupy
for 10 minutes; remove with slotted spoon; cook remaining peaches
10 minutes. Place peaches into a 1-gallon crock or glass bowl;
pour syrup over, cover and let stand 12-18 hours.

Drain peaches, reserving syrup in 2 qt saucepan. Pack peaches into
4 hot pint jars. Heat syrup to boiling. Remove spice bag. Pour
syrup over peaches, filling to within 1/4" of jar top. Wipe rim;
adjust lids.

Process in boiling water bath 20 minutes. Start to count processing
time when water in canner returns to boiling. Remove jars. Makes
4 pints.

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