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Old Fashioned Pickled Peaches


  • 16 C Peaches measured after peeling, pitting and halving, and then treated to prevent browning
  • 4 C Vinegar
  • 6 C Sugar
  • 2-3 Cinnamon sticks
  • 2 TBS Whole Cloves
  • 1 TBS Ginger--Fresh & Grated


Day 1

  1. Break the cinnamon sticks into pieces, then tie cloves, ginger and cinnamon sticks into coffee filters.

  2. In a large pot combine sugar and vinegar. Bring to a boil and then add the spice bags. Turn down heat and boil gently for 5 minutes

  3. If the spice bags float pop a small hole in each one with a knife--just enough to let a bit of syrup in without letting the spices out.

  4. Add peaches (don't splash!) and boil for 5-10 min--until tender.

  5. Remove from heat, cover and refrigerate.

Day 2

  1. Prepare all your canning equipment.

  2. Bring peaches and liquid to a boil over medium heat, then remove the spices

  3. Pack peach halves into jars, cut side down, leaving slightly more then 1/2 inch headspace.

  4. Add hot pickling liquid into the jars bringing the headspace to 1/2 inch.

  5. Bubble, adjust headspace, wipe & add lid.

  6. Process 20 minutes in a boiling water bath canner.