7 lb peaches, small
3 lb sugar
1 1/2 cup vinegar, cider
1/2 cup water
1 teaspoon cinnamon, ground
1 cloves, whole
Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E. Jefferson, Caroline Co., MD, per the Hammond-Harwood House Cookbook PICKLED PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and water and bring to a boil. Add enough peaches to be covered by syrup. Cook until a straw pushes easily through to the pit. Pack into hot sterilized jars, fill with hot syrup and seal the jars. Process 25 minutes in a boiling water bath.
Makes about 3 quarts.
