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 lbclingstone peaches (small to medium sized work best)
4 cgranulated sugar
1 cwhite vinegar
5 or 6cinnamon sticks 3" long
1 handfulwhole cloves (with stems)
2 tsppickling spices
How to Make MOTHER'S PICKLED PEACHES (SALLYE)
- THE NIGHT BEFORE
- Blanch 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.
- Sterilize 5 or 6 pint mason jars, lids and rings, and set aside.
- THE NEXT MORNING
- Drain the peaches, pouring the liquid into a heavy large saucepan or dutch oven.
Place the peaches back in the bowl and set aside.
- Add the vinegar, water and spices to the syrup in the pan, and bring to a boil.
Boil for 5 minutes.
- While 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.
- WARNING: BE CAREFUL DURING THE NEXT STEPS - YOU WILL BE HANDLING HOT FOOD.
- Using a slotted spoon, place peaches into sterile jars.
Fit them snugly into the jars, but do not force them or they will bruise.
- Place 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.
- With a dry clean cloth, wipe the rim and the jar clean.
Seal with lids and rings.
- Process in a hot water bath for 10 minutes to seal.
- Remove 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.