Though not as common as other types of pickles, pickled peaches have long been a Southern staple. Preserve the fruit's flavor while they're in season.
- Serves: 24 persons
- 4cups sugar
- 2cups water
- 2cups apple cider vinegar
- 4pounds fresh peaches, under ripe
- 1tablespoon whole cloves
- 1 ½inch fresh ginger, sliced
- 6cinnamon sticks, about 2 to 3 inches
Step 1Gather the ingredients and wash the peaches.
Step 2Add the sugar, water, and vinegar to a large pot and heat on medium-high until the sugar is melted. Bring to a boil. While waiting, stick about six cloves into each peach.
Step 3Once the liquid is boiling, place the peaches in the pot and cook for 20 minutes, turning often.
Step 4Let the peaches and syrup cool for about 5 minutes. Next, spoon the whole peaches into jars. Divide up the cinnamon and ginger between the chosen jars.
Step 5Pour syrup over the jarred peaches. Either seal the jars through basic canning practices or cool and seal the jars and place them in the fridge, where they will last for at least six months. For canning, it's best to wipe the rims of the jars first with a clean, dry cloth and then twist on the ring over the seal. Process the pickled peaches in a hot water bath for about 10 minutes to properly seal. Canned, they can last a few years if stored in a cool, dry place. Once jarred, the peaches are ready to eat within 24 hours, though longer pickling will deepen the flavors until the whole fruit is like eating a warming-spiced slice of Christmas.