Pickled Peaches made with fresh peaches, sugar, vinegar, cloves and cinnamon for a sweet and sour summer preserve.

Scale

2 Lbs Fresh Peaches, Peeled

2 Cups White Sugar

1/2 Cup White Vinegar

1/2 Cup Water

1 tsp Whole Cloves

1–2 Cinnamon Sticks (Approx 3″ Each)

1. Peel the peaches and slice evenly.

2. Add sugar, vinegar, water, cloves and cinnamon to a saucepan and bring to a gentle boil.

3. Reduce heat, cover and boil for 5 minutes, then uncover and boil 5 more minutes.

4. Increase heat, add peaches and boil gently for 5 minutes.

5. Remove from heat, cool slightly and transfer to sterile jars leaving 1/2 inch headspace.

6. Remove air bubbles, seal with lids.

7. Optional: Process in water bath canner for 5 minutes, adjusting for jar size or altitude.

Use firm ripe peaches for best texture.

Adjust processing time for altitude if canning.

Keywords: Pickled Peaches, Preserved peaches, canning peaches, sweet and sour fruit, summer recipe