Pickled Peaches

Pickled Peaches

Makes 6 jars


  • ½ tsp Fruit Fresh
  • 2 quarts cold water
  • 8 pounds fresh peaches, peeled
  • 6 ¾ cups sugar
  • 1 quart vinegar
  • 2 tbsp whole cloves, crushed
  • 1 tbsp coarsely chopped gingerroot
  • 4 2-inch cinnamon sticks


  1. In a large bowl, combine Fruit Fresh and water; add peaches. In a saucepan, combine sugar and vinegar; stir to dissolve sugar and heat to boiling. Boil for 5 minutes; skimming foam. Place cloves, gingerroot and cinnamon in a cheesecloth spice bag.
  2. Drain peaches and place in boiling syrup. Cook until tender but not soft. Cool and refrigerate overnight.
  3. Bring syrup and peaches to a boil; remove spice bag. Pack peaches into hot, sterilized jars; cover with syrup, leaving ½ inch headspace. Process according to jar manufacturer‚Äôs specifications.