Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- 8 pounds small, firm-ripe peaches (clingstone varieties are best)
- 1 gallon cold water mixed with 2 tablespoons each pickling salt and white vinegar
- 2 Tablespoons whole cloves (about)
- Basic Pickling Syrup:
- 1 quart white vinegar
- 1 quart water
- 3 pounds sugar
- 4 sticks cinnamon, broken and tied in cheesecloth
To make the pickling syrup, place vinegar, water, sugar, and cinnamon in a large enamel or stainless-steel kettle and bring to a boil. Add peaches, a few at a time, and simmer, uncovered, 5-7 minutes until barely tender. Remove peaches with a slotted spoon and set aside while cooking the rest.
When all are cooked, bring syrup to a boil and pour over peaches; cover and let stand overnight (this plumps peaches and gives them better flavor).
Next day, wash and sterilize 10 (1-pint) jars and their closures. At the same time, drain syrup from peaches and bring to a boil; discard spice bag. Pack peaches into hot jars, then pour in boiling syrup, filling to within 1/4-inch of the top. Wipe rims, and seal. Process in a hot water bath 10 minutes. Remove jars from bath and secure seals if necessary. Cool, check seals, label, and store in a cool, dark, dry place 4-6 weeks before serving.
Yield: 10 pints (64 servings)
Recipe Source: The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (Doubleday & Company)
Reprinted with permission.