Fresh peach quarters soaked in vinegar, sugar and warm spices is a classic Southern treat. Serve with ice cream, pound cake, roasted meat and veggies or mix into your favorite salad greens.—Nick Iverson, Milwaukee, Wisconsin
Total TimePrep: 20 min. Process: 15 min.
- 6 cinnamon sticks (3 inches)
- 24 whole peppercorns
- 18 whole cloves
- 2 teaspoons thinly sliced fresh gingerroot
- 12 medium peaches, peeled, pitted and quartered
- 3 cups sugar
- 1 cup white vinegar
- 1 cup water
- Divide cinnamon sticks, peppercorns, cloves and ginger slices among six hot pint jars; add peaches.
- In a large saucepan, bring sugar, vinegar and water to a boil. Carefully ladle hot liquid over peaches, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Editor's NoteThe processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Nutrition Facts1 serving: 78 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (17g sugars, 2g fiber), 1g protein.
Originally published as Pickled Peaches in tasteofhome.com
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