Sweet Pickled Peaches Recipe

Instructions

1. Pare choice, firm peaches of fine flavor.
2. Many prefer clingstones for this purpose, but as they need more manipulation at the table, freestones are recommended.
3. If the former are used leave whole; the latter should be cut in halves, stoned, and the kernels of at least a third added to the peaches.
4. Weigh the prepared fruit and put it into a deep stone crock.
5. To seven pounds of fruit allow four pounds of light brown sugar, a pint of pure cider vinegar of medium strength, and ounce of stick cinnamon, two tablespoons of whole allspice and two tablespoons of whole cloves.
6. Tie the spices in a cheesecloth, boil with the sugar and vinegar for five minutes, skim well and pour boiling hot over the fruit.
7. Cover securely and stand in a cool place over night.
8. The next morning drain off the syrup, boil for ten minutes with the spice bag, skim and again pour boiling hot over the fruit.
9. Continue this process for three successive mornings.
10. The last morning add the fruit to the syrup and spices and boil gently until pierced easily with a fork, then skim out and put into the crock.
11. Continue to boil the syrup until it is as thick as molasses.
12. If, after the second boiling, it does not seem spiced sufficiently, add more spices tied in a fresh bag.
13. When the syrup is done, reheat the peaches in it, then fill into self-sealing glass jars as in canning.
14. Although pickled fruit will keep in the crock if securely tied, it is decidedly preferable to seal it in jars.