Pickled Peaches

1. 1

   Divide cinnamon sticks, peppercorns, cloves and ginger slices among 6 hot pint jars; add peaches.

2. 2

   In a large saucepan, bring sugar, vinegar and water to a boil. Carefully ladle hot liquid over peaches, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

3. 3

   Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

* Per serving · 4 servings · Values may vary.

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