MOTHER'S PICKLED PEACHES (SALLYE)
Here is my mother's exact recipe in her own words:
Peel a gallon of peaches. Put 3 c sugar over them and let set overnight. Drain syrup off next morning; add spices (your choice of what and how much) and 1/2 cup vinegar. When syrup is boiling, put in peaches and cook them until done.
Go for it and enjoy this treat.
- 4 lb
- clingstone peaches (small to medium sized work best)
- 4 c
- granulated sugar
- 1 c
- white vinegar
- 1 c
- 5 or 6
- cinnamon sticks 3" long
- 1 handful
- whole cloves (with stems)
- 2 tsp
- pickling spices
Place in a large glass bowl and pour the sugar over them.
Gently mix with hands until sugar covers all the peaches.
Cover with a clean cloth and let them set overnight.
Place the peaches back in the bowl and set aside.
Boil for 5 minutes.
After syrup has boiled for 5 minutes, add the peaches to it and continue boiling for 20 minutes or until peaches are tender.
Fit them snugly into the jars, but do not force them or they will bruise.
Ladle the liquid into each jar until it is 1/2" from the rim.
It is important to leave this "breathing" space.
Seal with lids and rings.
These can be stored in the pantry when still sealed.
However, once you have opened a jar, store in the fridge.