Pickled Peaches
Source of Recipe
from Betty, a cooking daily newsletter reader
List of Ingredients
Pickled Peaches
12 pounds medium-sized ripe peaches
Whole cloves
6 cups white vinegar
3 cups water
3 pounds dark brown sugar
6 sticks cinnamon
Blanch the peaches in boiling water and peel. Stick 3 cloves in each
peach and place in 6 hot, sterilized quart preserving jars. Bring
vinegar, water and sugar to a boil in large pot and boil for 5
minutes. Place 1 cinnamon stick in each jar, pour in boiling syrup to
overflowing and seal the jars, not too tightly. Place them on a rack
in a preserving kettle, pour in boiling water to cover jars, cover the
pot and steam over medium heat for 1/2 hour. Remove jars, tighten
covers and cool. Makes 6 quarts .Recipe
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