Pickled Peaches

Recipe View 5 mins In a large, non-reactive saucepan, combine the sugar and white vinegar. Stir continuously over medium heat until the sugar is completely dissolved. (Approximately 3-5 minutes)

Recipe View 5 mins Add the cinnamon sticks and whole cloves to the sugar-vinegar mixture. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer for 5 minutes to infuse the syrup with the spices. (Approximately 5 minutes)

Recipe View 1 mins For a milder flavor, carefully strain the syrup through a fine-mesh sieve to remove the cloves and cinnamon sticks. If you prefer a more intense spiced flavor, leave them in the syrup.

Recipe View 2 mins Pack the sliced peaches tightly into hot, sterilized 1-pint canning jars, leaving 1-inch of headspace at the top.

Recipe View 3 mins Carefully ladle the hot syrup over the peaches in each jar, ensuring that the peaches are fully submerged and leaving 1/2-inch of headspace.

Recipe View 2 mins Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place new canning lids on the jars and secure them with screw bands, tightening them finger-tight.

Recipe View 10 mins Process the jars in a boiling water bath for 10 minutes. Ensure the water covers the jars by at least 1 inch. (Approximately 10 minutes)

Recipe View 12 hrs Carefully remove the jars from the water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound, indicating a proper seal. (Approximately 12-24 hours)

Recipe View 1 mins Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is properly sealed. Store in a cool, dark place.