Pickled peaches are an old Southern favorite. They’re great added to salads or served as an accompaniment with grilled meats or a Sunday supper pork roast.
4 cups sugar
1 cup white vinegar
1 cup water
15 whole cloves
4 – 4 1/2 pounds fresh peaches, blanched and peeled, cut in half and pitted (or cut into slices, your preference)
5 (3 inch) cinnamon sticks
5 pint jars, lids, and rings, sterilized
Pour sugar, vinegar and water into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor. Add peaches, bring to a boil, then reduce heat and cook for for 20 minutes, or until peaches are tender.
Pack peaches carefully into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar, if desired. 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.