Sweet Pickled Peaches
 
10 lb.  peaches
1 pint  apple cider vinegar
4 lb.  dark brown sugar
1 oz.  stick cinnamon
  whole cloves
 
peel peaches or, dip peaches quickly in hot water, then rub off the fur 
with a towel. stick each peach with three or four cloves. cover peaches 
with brown sugar and let stand overnight. drain off syrup. combine with 
vinegar and cinnamon. bring to a boil. put into syrup, and cook 20 minutes 
(until soft). as peaches are cooked, pack into hot, sterilized jars. when 
all peaches are cooked, pour syrup into jars, leaving 1/4 inch headspace. 
seal at once. great with ham, poultry, game. makes 3 quarts. see 
manufacturer's directions for sealing, pickling. 
 
nita holleman 
 
 
-- 
(ID: 11942) Mirror: rec.food.recipes: Sun, Jul 6, 2003


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