Categories: pickles

Ingredients

• 6 Lb. peaches
• 2oz. stick cinnamon, broken
• 1 oz. whole cloves
• 3 Lb. sugar
• 1 pint vinegar
• 1 cup water

Directions

1. Dip peaches into hot water and peel. Tie spices in a bag. Combine sugar, vinegar, water and spices and boil together until clear, about 15 minutes. Add peaches, only enough at one time to fill 1 jar and cool until tender. Repeat until all are cooked. Life out of kettle, pack into sterilized jars and cover to keep hot. Fill each jar to overflowing with hot syrup and seal.

2. makes about 5 pints

3. Instead of breaking cinnamon add it whole to the syrup and stick several cloves into each peach before cooking.

4. Cling stone peaches are the most desirable for pickling.

5. Pickled Pears- Select pears of a hard variety. Pare pears, room blossom end, but leave stem ends on pears. Cook in the same syrup and in the same manner as for peaches. If desired, add 1 oz. ginger to the spices listed above.

6. Stick cloves into pears instead of tying in a bag.

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