Pickled Peaches

1. 1

   Drain peach juice into saucepan.

2. 2

   Add enough vinegar to bring to your own taste; should be tangy.

3. 3

   Add spices (the ground ones will darken the peaches, but tastes fine). Add sugar to taste. Simmer for 5 minutes.

4. 4

   Taste and adjust.

5. 5

   If too sour, add a little water to dilute vinegar.

6. 6

   Add peach halves and heat to boiling. Pack in a jar or plastic container.

7. 7

   A jar with lid works best.

8. 8

   Refrigerate for 1 week if whole spices were used, less if ground spices were used.

9. 9

   This recipe may also be made with fresh peaches, just add more sugar.

No additional tips available.