Pickled Peaches


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Pickle your peaches with white vinegar, dark brown sugar and cinnamon.

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  • 12 lb. medium-sized ripe peaches
  • Whole cloves
  • 6 C. white vinegar
  • 3 C. water
  • 3 lb. dark brown sugar
  • 6 sticks cinnamon

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Blanch the peaches in boiling water and peel. Stick 3 cloves in each peach and place in 6 hot, sterilized qt. preserving jars. Bring vinegar, water and sugar to a boil in large pot and boil for 5 minutes. Place 1 cinnamon stick in each jar, pour in boiling syrup to overflowing and seal the jars, not too tightly. Place them on a rack in a preserving kettle, pour in boiling water to cover jars, cover the pot and steam over medium heat for 1/2 hour. Remove jars, tighten covers and cool.

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