Spiced Pickled Peaches

Spiced Pickled Peaches

This is an amazing pickle. I had never tried spiced pickled peaches before, but my fiancee had them every Thanksgiving growing up, so when I got a bunch of gorgeous, fresh peaches for this year’s Canbassadorship program from SweetPreservation.com, I had to pickle some of them! They turned out absolutely delicious. Sweet, tangy, and full of flavor.

Start by making your brine. Pour sugar and vinegar into a large saucepan. Bring to a simmer, stirring to dissolve sugar. Add cinnamon sticks and cloves and boil for 5 minutes. Reduce the heat to low and simmer while you prep the peaches.

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Meanwhile, blanch the peaches. Make a small ‘x’ in the bottom of each peach, then add peaches to a pot of boiling water 3 or 4 at a time, cook them for 2-3 minutes, then place them in a bowl of ice water. From there, the skin should be very easy to remove.

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Once the peaches are peeled, cut them in half, remove the pits, then cut into wedges.

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Pack the peaches into hot, sterile jars (I prefer pint jars) to within 1 inch of the rim.

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Fill each jar with syrup to within 1/2 inch of the top, wipe the rim with a clean dry cloth, and seal with lids and bands.

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Process in a hot water bath for 10 minutes.

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Spiced Pickled Peaches
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Spiced Pickled Peaches

Course Canning
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 pints
Author Cooking Madly

Ingredients

  • 4 cups sugar
  • 2 cups white vinegar
  • 4 cinnamon sticks
  • 20 whole cloves
  • 4 pounds fresh peaches

Instructions

  1. Pour sugar and vinegar into a large saucepan. Bring to a simmer, stirring to dissolve sugar. Add cinnamon sticks and cloves and boil for 5 minutes. Reduce the heat to low and simmer while you prep the peaches.
  2. Meanwhile, blanch the peaches. Make a small 'x' in the bottom of each peach, then add peaches to a pot of boiling water 3 or 4 at a time, cook them for 2-3 minutes, then place them in a bowl of ice water. From there, the skin should be very easy to remove.
  3. Once the peaches are peeled, cut them in half, remove the pits, then cut into wedges.
  4. Pack the peaches into hot, sterile jars (I prefer pint jars) to within 1 inch of the rim.
  5. Fill each jar with syrup to within 1/2 inch of the top, wipe the rim with a clean dry cloth, and seal with lids and bands.
  6. Process in a hot water bath for 10 minutes.

 

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