Pickled Peaches
By Caitlin Harris of Shepard’s Flock Canning Company! Yield is 6 pints.
Ingredients
- 4 cups apple cider vinegar
- 2 cups water
- 4 cups sugar
- 6 teaspoons cloves
- 6 teaspoons allspice
- 6 cinnamon sticks
- 6 pounds firm ripe peaches
- 6 pint jars with lids and rings
Instructions
- Start your water bath. Sanitize jars.
- In a large non-reactive pot, combine vinegar, water, sugar, and spices; bring to a boil until sugar dissolves. Remove from heat. This is the pickling brine.
- Meanwhile, peel peaches by using the blanching method described below. Carve an "X" in the non-stem end of each peach, lower them into boiling water for 30–60 seconds, and then plunge them into an ice bath to stop the cooking. The skin should peel off easily.
- Cut the peeled peaches into quarters or pieces, removing the pit as you go. Once all the peaches have been cut, add them into the brine and bring to a simmer for 5 minutes.
- Carefully ladle peaches and spices along with hot brine into each sterile jar, leaving a ¼-inch headspace. With a sterile knife, remove bubbles. Heat lids in hot water to soften the seal, wipe the rim with a clean damp cloth. Place the hot lid on top and hand-tighten the ring.
- Process in the hot water bath for 7 minutes.
- Label jars with product and date. Peaches will be shelf-stable for up to 12 months.
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