Nana's Southern Pickled Peaches
Description
These sweet, cinnamon-flavored pickled peaches are a family favorite. They're great as a condiment on salads or a side at Sunday supper.
Ingredients
•
4 cups white sugar
•
1 cup white vinegar
•
1 cup water
•
2 tablespoons whole cloves
•
4 pounds fresh clingstone peaches, blanched and peeled
•
5 (3 inch) cinnamon sticks
Directions
1
Inspect five quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peaches are ready. Wash new, unused lids and rings in warm soapy water.
2
At the same time, bring sugar, vinegar, and water to a boil in a large pot. Boil until syrupy, about 5 minutes.
3
Press one to two cloves into each peach. Place peaches into boiling syrup and boil until tender, about 20 minutes.
4
Spoon peaches into hot, sterilized jars, and top with liquid, filling to within 1/2 inch of the rim. Insert one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, then seal with lids and rings.
5
Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes to seal, or consult times recommended by your local extension.
6
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.