Pickled Spiced Peaches

PICKLED SPICED PEACHES (UNITED STATES)

"I got this recipe from my father, who owned a bakery and made a lot of peach dishes," says Hiram Bonner. "He would pickle peaches on occasion. I like pickled peaches because of their unusual taste: sweet and tart."

A close up of some peaches and a knife

PICKLED SPICED PEACHES

Cook's Notes: An easy-to-make pickle that cries out to be served with smoked ham. Make these in the summertime when peaches are inexpensive and hoard them until the holiday season rolls around.

Makes 2 quarts

  • 12 large firm but ripe freestone peaches (about 5½ pounds)
  • 1 tablespoon whole cloves
  • 2 cinnamon sticks
  • 1 tablespoon pickling spices
  • 5 cups granulated sugar
  • 2 cups cider vinegar
  • 2 (1-quart) canning jars with brand-new lids and rings (see "Notes on Canning and Preserving," page 205)
  1. Blanch the peaches in a large saucepan of boiling water for 1 minute. Drain, rinse under cold water, and peel. Cut the peaches in half vertically and remove the pits. Stud the peach halves with the cloves.
  2. Tie up the cinnamon sticks and pickling spices in a squeezed-dry rinsed piece of cheesecloth. In a 5-quart nonreactive Dutch oven or soup kettle, bring the sugar, vinegar, and spices to a boil over medium-high heat, stirring just until the sugar has dissolved. Add the peaches, reduce the heat to low, and simmer gently just until the peaches are heated through, 3 to 5 minutes.
  3. Using a slotted spoon, remove the peach halves from the syrup and pack them into the hot sterilized canning jars. Discard the spices and return the syrup to a full rolling boil. Pour the hot syrup into the jars, dividing it evenly. Wipe away any spills from the jars' lips, and screw on the lids and rings. Let cool completely at room temperature. Let stand for at least 1 week before serving.
A book cover with several different types of food.