Hill Country Pickled Peaches
Yield
10 servingsPrep
8 hrsCook
30 minReady
2Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
peaches
whole, peeled |
|
| 6 | cups |
sugar
|
|
| 4 | cups |
vinegar
|
|
| 2 | cups |
water
|
|
| 4 | each |
cinnamon sticks
|
*
|
| 1 ½ | tablespoons |
cloves
whole |
|
| 2 | teaspoons |
ginger
powdered |
|
| ½ | teaspoon |
white pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
peaches
whole, peeled |
|
| 1.4 | l |
sugar
|
|
| 946 | ml |
vinegar
|
|
| 473 | ml |
water
|
|
| 4 | each |
cinnamon sticks
|
*
|
| 23 | ml |
cloves
whole |
|
| 1E+1 | ml |
ginger
powdered |
|
| 2.5 | ml |
white pepper
|
|
Directions
Combine all the ingredients in a heavy saucepan.
Bring the mixture to a rolling boil over high heat.
Boil until the peaches can be pierced easily with a fork, a matter of minutes; do not allow them to soften.
Remove the pan from the heat, and let the peaches sit in the syrup at room temperature for at least 8 hours or overnight.
Prepare quart canning jars according to the manufacturer's directions.
Return the pan to the stove and bring the mixture back to a boil.
Spoon the peaches into the jars, wedging them in, and divide the syrup and spices equally among the jars.
Leave about ½-inch of headspace in each jar.
Process the jars for 20 minutes.
For the best taste, store the peaches for at least 2 weeks before serving them.
