Southern Pickled Peaches
These southern pickled peaches are an all time favorite - great on sandwiches, eaten as-is or enjoyed with Sunday dinner.
Servings 1 quart
Equipment
- wide mouth canning jars
Ingredients
- 4 C sugar
- 1 C white vinegar
- 1 C water
- 2 Tbsp whole cloves
- 4 cinnamon sticks
- 4 lbs peaches peeled and sliced
Instructions
- Combine the sugar, water and vinegar in a large pot, bring to a boil for 5 minutes.
- Place the peaches into the boiling syrup for 5-6 minutes or until tender.
- Spoon the peaches into sterile jars. Top with liquid to 1/2 inch from the rim.
- Place 2 cinnamon sticks and 1 Tbsp whole cloves in each jar.
- Top with lids and bands. Allow to cool (up to 24 hours) then transfer to the fridge.
- Keep refrigerated until ready to serve. Peaches will last for up to 5 weeks when properly refrigerated.