“Pickled peaches??” you say?
Precisely what I proclaimed not too long ago, when my husband’s beautiful grandma procured a preserved jar from the cellar to share with us. She proceeded to pass along her recipe to me so that I can pass it along to my kids and now you, too!
Potent and sweet, these pungent peaches are made with a sugary, vinegary syrup filled with fall-like spices like cinnamon and cloves. Hard to describe unless you try them. But I fell in love the first time my mouth puckered.
Yes, this particular recipe is for canning. I also have a quick recipe that Grandma Dollie gave me that I will share at the bottom of this post if you just have to get in on the goodness, but you don’t necessarily relish the thought of canning.
In a large pot, make a syrup of 1 qt. (4 cups) of white vinegar and 6 lbs. of sugar (12 cups). Using cheesecloth, make a spice bag containing 4-5 sticks of cinnamon and at least 1 T. of whole cloves. You may also add 1 piece of ginger root if desired. Bring to a boil.
Peel 12 lbs. of peaches (if you’re using cling peaches, you can keep them whole, but bigger peaches you will need to quarter or halve) and add the peaches a few at a time into the boiling syrup.
Cook until the fruit can be readily pierced with a straw. Let stand, covered overnight.
The next day, prepare your jars for canning by sterilizing them. I sterilize mine in a hot oven set at 225 degrees for 20 minutes. Also, prepare your lids by warming them in warm water.
Warm the peaches back up to put into the hot jars. Fill within 1/2 ” of the top, covering the fruit with the syrup. Release the air bubbles, wipe the jar rims, hand-tighten the rings, and process in a hot water bath canner for 20 minutes.
That’s it! Pickled peach perfection preserved for years to come!
Pickled Peaches Grocery List:
1 qt. white vinegar
6 lbs. sugar (12 cups)
6 qts. (12 lbs.) peeled peaches (Cling are optimal)
4-5 cinnamon sticks
1-2 T. whole cloves
1 piece of ginger root (optional–I did not use this)
The first time I made this it yielded 4 qts. of peaches. It depends on how full you fill the jars, I suppose.
Quick Pickled Peaches
You’ll need a 28.5 oz. can of peaches (sounds like a big can or two small cans). Drain the syrup into a pot and add 3/4 c. Brown sugar, 1/2 c. of vinegar, 8-10 cinnamon sticks, 1 tsp. allspice, and 1 tsp. whole cloves. Boil the mixture for five minutes and then pour it over the peaches. Let cool several hours in the syrup.