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.
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- 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
1THE NIGHT BEFORE
2Blanch and peel peaches, but leave them whole.
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.
3Sterilize 5 or 6 pint mason jars, lids and rings, and set aside.
4THE NEXT MORNING
5Drain the peaches, pouring the liquid into a heavy large saucepan or dutch oven.
Place the peaches back in the bowl and set aside.
6Add the vinegar, water and spices to the syrup in the pan, and bring to a boil.
Boil for 5 minutes.
7While syrup is boiling, press one or two cloves into each peach.
After syrup has boiled for 5 minutes, add the peaches to it and continue boiling for 20 minutes or until peaches are tender.
8WARNING: BE CAREFUL DURING THE NEXT STEPS - YOU WILL BE HANDLING HOT FOOD.
9Using a slotted spoon, place peaches into sterile jars.
Fit them snugly into the jars, but do not force them or they will bruise.
10Place one cinnamon stick into each jar.
Ladle the liquid into each jar until it is 1/2" from the rim.
It is important to leave this "breathing" space.
11With a dry clean cloth, wipe the rim and the jar clean.
Seal with lids and rings.
12Process in a hot water bath for 10 minutes to seal.
13Remove from water and set aside to cool.
These can be stored in the pantry when still sealed.
However, once you have opened a jar, store in the fridge.