Peach Pickle
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | pounds |
peaches
|
|
| 21 | whole |
cloves, whole
or more to taste |
*
|
| 4 | Lbs |
sugar
|
*
|
| 1 | Pt |
vinegar
|
*
|
| 1 | stick |
cinnamon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
peaches
|
|
| 21 | whole |
cloves, whole
or more to taste |
*
|
| 4 | Lbs |
sugar
|
*
|
| 1 | Pt |
vinegar
|
*
|
| 113 | g |
cinnamon
|
*
|
Directions
Peel peaches.
Stick 3 or 4 cloves in each one. Put peaches in stone jar.
Boil sugar and vinegar to a thick syrup. Pour over peaches and weight down.
Let stand overnight. The first morning, pour off juice, add cinnamon, and bring to boiling.
Pour hot syrup back over peaches.
The second morning, pour off juice and bring to boiling.
Pour hot syrup back over peaches.
The third morning, heat syrup and add peaches a few at a time.
Cook slowly until tender. Do not overcook. Add more peaches to the same syrup until all are cooked.
As peaches are cooked, pack in canning jars.
Boil syrup until thick.
Pour over peaches packed in jars.
Seal jars.
