Title: Pickled Peaches
Categories: Pickle Preserve
Yield: 3 Servings

7	lb	Peaches, small
3	lb	Sugar
1 1/2	c	Vinegar, cider
1/2	c	Water
1	ts	Cinnamon, ground
		Cloves, whole

Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E. Jefferson, Caroline Co., MD, per the Hammond-Harwood House Cookbook PICKLED PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and water and bring to a boil. Add enough peaches to be covered by syrup. Cook until a straw pushes easily through to the pit. Pack into hot sterilized jars, fill with hot syrup and seal the jars. Process 25 minutes in a boiling water bath.

Makes about 3 quarts.

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