Peach Pickles
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Preserves Traditional spiced peach pickles made with firm cling peaches simmered in a sweet cinnamon and clove-infused cider syrup. A wonderfully spiced vintage preserve that pairs exceptionally well with roasted meats.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 45 mins | 1 hour | None | 12–15 Pint Jars |
🔪 Key Equipment
- Large saucepan
- Canning jars
- Slotted spoon
- Paring knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Peck | Cling Peaches | Ripe but firm |
| 3 lbs | Brown Sugar | Light |
| 1 Quart | Cider Vinegar | Standard |
| 2 oz | Cinnamon | Stick |
| As needed | Whole Cloves | For studding |
Instructions
Step 1: Prep the Fruit
- Select 1 peck cling peaches that are ripe but firm. Scald the fruit in hot water and remove the skins completely.
- Stick 3 whole cloves firmly into each prepared peach.
Step 2: Make the Syrup and Cook
- In a large saucepan, combine the 3 lbs light brown sugar, 1 quart cider vinegar, and 2 oz stick cinnamon to make a syrup.
- Bring the syrup to a rolling boil. Add enough prepared peaches at a time to comfortably fill a quart jar, ensuring not to crowd the pot.
- Cook gently until the peaches are tender but not broken, showing a soft yet intact texture.
Step 3: Process and Repeat
- Remove the cooked peaches and pack into warm jars. Repeat the batch cooking process with remaining fruit until all peaches and syrup are used, taking care not to cook all at once so the fruit stays in one piece.
💡 Make-Ahead & Storage: Store the sealed jars in a cool, dark place for at least 2 weeks before serving to allow the spices to fully penetrate the fruit.
Original Recipe Scan
