From Paula's Home Cooking/Paula Deen and Friends cookbook/Jul/Aug 2006 issue
5 stars based on 4 Reviews
Servings: 14 pickled peaches or 1 quart
Prep Time: 5 min
Cook Time: 20 min
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
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.
PD & Friends, pg. 108
Recipe Courtesy Susan Greene as adapted by Paula Deen