Spiced Pickled Peaches

6 c. sugar
6 c. light corn syrup
1 qt. water
1 qt. cider vinegar
8 sticks cinnamon
1 Tbsp. whole cloves
8 lb. small to medium peaches
2 Tbsp. salt
2 Tbsp. cider vinegar

Sterilize jars (approximately 8 pints or 4 quarts). In large pot combine sugar, syrup, water and 1 quart vinegar. Tie spices in cheesecloth bag and add to syrup mixture. Heat to boil, boil for 15 minutes. Meanwhile, wash peaches and peel. Peaches will be easier to peel if you first dip them in boiling water and then in cold water. Place peeled peaches in cold water to cover and add 2 tablespoons each salt and vinegar or 4 tablespoons ascorbic acid mixture (Fruit-Fresh to prevent darkening). Halve or slice peaches, if preferred. Lift peaches from vinegar-water and place 1 layer of peaches into boiling syrup at a time. Simmer 5 minutes or until tender.

Remove gently. Repeat until all peaches are cooked. Pack gently into hot jars. Fill jars with syrup to within 1/2-inch of top. Clean threads and tops of jars. Put on lids and tighten rings. Process in hot water bath for 20 to 30 minutes.
Sue

 

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