Cinnamon and cloves turn this summery fruit into something distinctly fall. Try them over your favorite vanilla ice cream for a mouthwatering dessert.
PREPARED, STYLED, AND PHOTOGRAPHED BY CARLA WITT FORD
Pickled Peaches
Cinnamon and cloves turn this summery fruit into something distinctly fall. Try them over your favorite vanilla ice cream for a mouthwatering dessert.
Ingredients
- 2 cups sugar
- ½ cup white vinegar at least 5% acidity
- ½ cup water
- 1 teaspoon cloves whole
- 2 cinnamon sticks divided into 2-inch pieces
- 2 pounds peaches peeled and quartered
- 3 pint-size canning jars with rings and lids
Instructions
- Add sugar, vinegar, water, and spices to a large saucepan and bring to a low boil over medium-high heat. Stir occasionally.
- Reduce heat to medium, cover and heat for five minutes.
- Remove lid and continue to cook for 5 minutes more.
- Bring temperature up to medium-high and add peaches to saucepan. Bring to a gentle boil for 5 minutes. Continue to stir.
- Remove pan from heat and set aside to cool slightly before transferring peach mixture to sterile canning jars. Leave 1/2-inch space at the top. Cover with matching metal lids.
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