Pickled Peaches Supreme

1. 1

   1. Combine sugar and vinegar in large kettle.

2. 2

   2. Tie cloves and allspice in a cheesecloth bag; add to vinegar mixture, along with cinnamon, salt, ginger and mace. Bring to a boil. Stir until sugar is dissolved. Simmer 1/2 hour.

3. 3

   3. Remove peach skins: Dip peaches in boiling water until skin slips off easily, then immediately dip them in cold water. Remove skins.

4. 4

   4. Add several peached at a time to boiling syrup; boil for 5 minutes.

5. 5

   5. Pack hot peaches and cinnamon stick in hot sterilized jars. Cover with hot syrup and seal.

6. 6

   6. Process in hot water bath for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.