Easy Pickled Peaches Recipe

Ingredients

• 4 cups sugar
• 2 cups white vinegar
• 4 (3 inch) cinnamon sticks
• 15 whole cloves
• 4 pounds fresh peaches - peeled, pitted, and sliced

Instructions

1. Check your 4-pint jars for any cracks and the rings for rust; discard any that aren't in perfect condition. Submerge jars in simmering water until the pickled peaches are ready. Wash new lids and rings in warm, soapy water.
2. In a large saucepan, combine sugar and vinegar. Stir until the sugar dissolves as much as possible. Add cinnamon sticks and cloves, and bring the mixture to a boil. Cover the pan and boil for approximately 5 minutes. Remove cinnamon sticks and cloves, or leave them in for a stronger spice flavor.
3. Tightly pack the peaches into the hot, sterilized jars, leaving 1 inch of space at the top. Pour the pickling syrup into the jars, ensuring you leave ½ inch of space at the top. Use a clean knife or a thin spatula to run along the inside of each jar to release any trapped air bubbles. Wipe the rims clean with a damp paper towel to remove any residue. Top with the lids and screw the rings on firmly.
4. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Then, carefully lower the jars into the boiling water, keeping them about 2 inches apart, using a jar holder. Add more boiling water to ensure the jars are covered by at least 1 inch. Return the water to a rolling boil, cover the pot, and process for 10 minutes.
5. Carefully remove the jars from the stockpot and allow them to cool, a few inches apart, for 12 to 24 hours. Gently press the center of each lid to ensure it doesn't move. Remove the rings for storage and keep the jars in a cool, dark location.

Nutrition

• Calories: 111 kcal
• Fiber Content: 0 g
• Sugar Content: 28 g
• Sodium Content: 3 mg
• Protein Content: 0 g
• Carbohydrate Content: 28 g
• Unsaturated Fat Content: 0 g