Pickled Peaches

Name: Pickled Peaches
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings.
Ingredients: 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

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

Ingredients

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

Directions

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 Note

The 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.