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Ingredients
- 1 cup white vinegar
- 2 cups sugar
- 14 very small peaches, peeled, each stuck with 2 to 4 cloves
- Cinnamon sticks, optional
- 1 tablespoon allspice in a mesh boiling bag, optional
Method
- Bring the vinegar and sugar to a boil.
- Add the peaches and cook until tender.
- Cinnamon sticks may be boiled with the peaches and added to the jars.
- Allspice in a mesh boiling bag may be boiled with the peaches, but do not put into the jar.
- Place the peaches into sterilized quart jars and cover with syrup.
- Seal according to the canning instructions that come with the jars.
- Serve cold.
- Cook's Note: Peach Pickles stay good for up to 2 weeks.
