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Nana's Southern Pickled Peaches
Prep
30 mins
Cook
40 mins
Servings
40
Difficulty
Hard
My grandmother's pickled peaches have been a treasured family favorite for generations, and I'm thrilled to share her simple recipe with you. These golden gems are bursting with warm spice and tangy sweetness, making them perfect for summer gatherings or holiday platters. What I love most is how quick and easy they are to prepare, ready in just over an hour from start to finish. The vinegar in this recipe isn't just for flavor; it's packed with acetic acid that aids digestion and supports gut health. Whether you're a seasoned canner or trying this for the first time, Nana's method is wonderfully straightforward and almost foolproof. These homemade pickled peaches will have everyone asking for your secret.
Ella x
Ingredients
- 44 cups white sugar
- 11 cup white vinegar
- 11 cup water
- 22 tablespoons whole cloves
- 44 pounds fresh clingstone peaches, blanched and peeled
- 55 (3 inch) cinnamon sticks
Detail level
Instructions
- 1
Inspect 5 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peaches are ready. Wash new, unused lids and rings in warm soapy water.
- 2
At the same time, combine sugar, vinegar and water in a large pot, bring to a boil. Boil until syrupy, about 5 minutes.
- 3
While the sugar mixture is boiling, press 1 to 2 cloves into each peach.
- 4
Place peaches into the boiling syrup. Boil until peaches are tender, about 20 minutes.
- 5
Spoon peaches into hot, sterilized jars, and top with liquid, filling to within 1/2 inch of the rim. Insert a cinnamon stick in each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings.
- 6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes to seal, or consult times recommended by your local extension.
- 7
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
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