Summer pickled peaches are a delight on the table at Thanksgiving or throughout the winter months accompanying poultry or pork dishes.
4 cups water
19 to 20 small peaches (6 pounds)
1 quart (4 cups) white vinegar (5% acidity)
6 cups granulated sugar
1 tablespoon whole cloves
4 (2½-inch) cinnamon sticks
In a Dutch oven on high heat bring the water to a boil. Remove from the heat and add the peaches. Let the peaches stand for 4 to 6 minutes. Drain, cool, and peel the peaches.
In a Dutch oven on medium heat bring the vinegar and sugar to a boil. Reduce the heat to low and simmer for 15 minutes. Place the cloves on a 6-inch square of cheesecloth and tie with a string. Add the bag and cinnamon sticks to the vinegar mixture.
Add half of the peaches and cook for 10 minutes. Remove the peaches with a slotted spoon and repeat the process with the remaining peaches. After removing the second batch of peaches, bring the remaining syrup to a boil. Remove from the heat. Add the peaches. Cover and let stand at room temperature for 8 hours. Remove the peaches with a slotted spoon and pack into hot, sterilized jars. Remove and discard the spice bag and the cinnamon sticks.
Bring the peach syrup to a boil and pour it over the peaches, filling the jars to ½-inch from the top. Remove the air bubbles. Wipe the jar rims. Cover at once with metal lids and screw on the bands. Process the jars in a boiling water bath for 20 minutes.
YIELD: 8 QUARTS