Southern Pickled Peaches are a delight and a great way to capture the peach harvest and preserve them for the cold and dreary days of winter when a punch of sunshine is just the ticket your taste buds need for another few weeks of winter.
These are lovely spiced peaches that have a tangy-sweet pop that will make a fantastic addition to any relish tray. Serve them on top of your favorite pulled-pork sandwich or warm them up and you can have them adorn a pound cake or pork or chicken.
The key is to look for peaches that are still a little firm to the touch as they will soften when you add them to the warm liquid.
Quick Southern Pickled Peaches
Prep Time: 1 hr
Cook Time: 25 mins
Yields: 32 servings
- 4 cups sugar
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons whole cloves
- 4 pounds fresh peaches, blanched and peeled
- 5-7 cinnamon sticks
- Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
- Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.
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