Pickled Peaches or Pears
📜 Collection: GC | ✍️ Attribution: Ann Seranne | 📂 Category: Preserves A classic home-preserving recipe for spiced pickled peaches or pears infused with cinnamon, cloves, and allspice. Perfect for adding a sweet and tangy touch to your pantry collection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 10 mins | None | Standard Canning Yield |
🔪 Key Equipment
- Large pot
- Spice bag
- Sterilized jars
- Fork
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 7 pounds | Peaches or Pears | Firm-ripe |
| As Needed | Cloves | Whole |
| 4 cups | Cider Vinegar | None |
| 6 cups | Sugar | None |
| 1 tablespoon | Stick Cinnamon | Broken |
| 1 tablespoon | Allspice | Whole |
Instructions
Step 1: Prep the Fruit and Spices
- Peel the 7 pounds peaches or pears. Stick 4 whole cloves into each piece of fruit.
- Tie the 1 tablespoon broken stick cinnamon and 1 tablespoon whole allspice in a spice bag.
Step 2: Boil the Syrup
- In a large pot, combine the 4 cups cider vinegar and 6 cups sugar.
- Add the spice bag to the pot and bring the mixture to a boil.
Step 3: Cook and Pack
- Drop the fruit into the boiling syrup one piece at a time, ensuring the liquid continues to boil.
- Cook for about 10 minutes, or until the fruit can be pierced easily with a fork.
- Discard the spice bag, then carefully pack the hot fruit into hot, sterilized jars.
- Fill the jars to overflowing with the boiling syrup and seal the jars immediately until cool and secure.
💡 Make-Ahead & Storage: Store sealed jars in a cool, dark place for up to a year; refrigerate after opening.
Original Recipe Scan
