Ingredients:
- 1
cup
white vinegar
- 2
cup
sugar
- 14
very small peaches, peeled, each stuck with 2 to 4 cloves
-
cinnamon sticks, optional
- 1
tablespoon
allspice in a mesh boiling bag, optional
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Directions:
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Bring the vinegar and sugar to a boil. Add the peaches and cook until tender. Cinnamon sticks may be boiled with the peaches and added to the jars. Allspice in a mesh boiling bag may be boiled with the peaches, but do not put into the jar. Place the peaches into sterilized quart jars and cover with syrup. Seal according to the canning instructions that come with the jars. Serve cold.
Cook's Note: Peach Pickles stay good for up to 2 weeks.
Yield: 14 pickled peaches or 1 quart
Prep time: 5 minutes
Cook time: 20 minutes
Ease of preparation: easy
PD & Friends, pg. 108
Recipe Courtesy Susan Greene as adapted by Paula Deen
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