Pickled PeachesJuly 2022
- 1 cup water
- 3 cups sugar
- 2 cups distilled white vinegar
- 12 cinnamon sticks, divided
- 36 whole cloves, divided
- 18 soft peaches
- 1-pint canning jars, set of 6, sterilized
In a large stainless steel stockpot over medium heat, bring 1 cup water, sugar, vinegar, 6 cinnamon sticks and 18 cloves to a boil, stirring to dissolve the sugar. Reduce heat to medium-low and add the peaches. Gently simmer, without boiling, until the peaches are heated through and a fork pierces the fruit with no resistance, 10 to 15 minutes. Do not drain.
Using a slotted spoon, place the peaches pit-side down into 6 sterilized, 1-pint canning jars, three peaches per jar. Add 1 of the remaining cinnamon sticks and 3 of the remaining cloves to each jar. Ladle the cooking liquid into the jars, filling each to within 1/2 inch of the rim. Wipe the lip of each jar rim with a clean, wet cloth to remove any syrup or bits of fruit. Then, top each jar with a flat lid and screw on a threaded ring band without tightening completely. Roll jars on their sides to release any air bubbles that might be trapped in the peach cavities.
Turn the jars upright, remove the ring bands and lids, and add more cooking liquid if needed to fill jars to within 1/2 inch of the rim. Replace the lids and threaded ring bands, tightening completely to seal. Store pickled peaches in the refrigerator for up to eight weeks.