mother's pickled peaches (sallye)

How To Make mother's pickled peaches (sallye)

• Step 1
  THE NIGHT BEFORE
• Step 2
  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.
• Step 3
  Sterilize 5 or 6 pint mason jars, lids and rings, and set aside.
• Step 4
  THE NEXT MORNING
• Step 5
  Drain the peaches, pouring the liquid into a heavy large saucepan or dutch oven. Place the peaches back in the bowl and set aside.
• Step 6
  Add the vinegar, water and spices to the syrup in the pan, and bring to a boil. Boil for 5 minutes.
• Step 7
  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.
• Step 8
  WARNING: BE CAREFUL DURING THE NEXT STEPS - YOU WILL BE HANDLING HOT FOOD.
• Step 9
  Using a slotted spoon, place peaches into sterile jars. Fit them snugly into the jars, but do not force them or they will bruise.
• Step 10
  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.
• Step 11
  With a dry clean cloth, wipe the rim and the jar clean. Seal with lids and rings.
• Step 12
  Process in a hot water bath for 10 minutes to seal.
• Step 13
  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.
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