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Nana's Southern Pickled Peaches
Nana's Southern Pickled Peaches
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
795 minutes
Delicious cinnamon-spiced pickled peaches, perfect for sandwiches or Sunday dinner.
Ingredients:
  • 4 cups white sugar
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons whole cloves
  • 4 pounds fresh clingstone peaches, blanched and peeled
  • 5 (3 inch) cinnamon sticks
Instructions:
  • Check five quart-sized jars for any cracks and rust on the rings, and discard any that are defective. Place the jars in simmering water until ready to use. Wash new lids and rings in warm soapy water.
  • Simmer sugar, vinegar, and water in a large pot until it turns into a syrup, which should take about 5 minutes.
  • Press one to two cloves into each peach, then submerge them in a pot of simmering syrup and cook until soft, approximately 20 minutes.
  • Gently transfer the peaches into hot, sterilized jars, and pour in the liquid, leaving 1/2 inch of space at the top. Add a cinnamon stick to each jar. Clean the rims with a dry cloth, seal tightly with lids and rings.
  • - Prepare a large stockpot with a rack at the bottom and fill halfway with water. Bring to a boil. - Using a jar holder, carefully lower jars spaced 2 inches apart into the boiling water. - Add more boiling water if needed to ensure jars are covered by at least 1 inch. - Bring water to a rolling boil, cover the pot, and process for 10 minutes to seal. Alternatively, follow the recommended processing times from your local extension.
  • After cooking, let the jars cool for 12 to 24 hours, making sure they are spaced apart. Check the lids by pressing the center gently. Finally, take off the rings and store the jars in a cool, dark place.

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