MOTHER'S PICKLED PEACHES (SALLYE)

1
sallye bates

By
@grandedame

Alright, alright. Another true Southern recipe. This is my interpretation of the recipe from my mother's unique recipe box. Any errors are in my interpretation, but I researched it and I think I am spot on.

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Yield 5 or 6 pints
Prep:
12 Hr 30 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

4 lb
clingstone peaches (small to medium sized work best)
4 c
granulated sugar
1 c
white vinegar
1 c
water
5 or 6
cinnamon sticks 3" long
1 handful
whole cloves (with stems)
2 tsp
pickling spices

How to Make MOTHER'S PICKLED PEACHES (SALLYE)

Step-by-Step

  • 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.

Printable Recipe Card

About MOTHER'S PICKLED PEACHES (SALLYE)

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Dairy Free
Other Tags: For Kids, Healthy