Peach Pickles
- 1 piece ginger root
- 1 Tbsp. whole allspice
- 2 c. sugar
- 3 c. vinegar
- 2 c. sugar
- 1 to 2 c. sugar
- 2 sticks cinnamon
- 1 Tbsp. whole cloves
- 2 c. water
- 24 small firm, ripe, peeled peaches
- Tie ginger, cinnamon, cloves and allspice in cheesecloth bag. Add to vinegar 2 cups sugar and 2 cups water. Bring to a boil. Add peaches, a few at a time, until all peaches have been heated. Remove peaches. Pour boiling syrup over peaches. Cover and let stand 3 to 4 hours. Remove from syrup. Add 2 cups sugar to syrup; heat to boiling. Pour over peaches. Cover and let stand 12 to 18 hours in a cool place. Pack peaches into hot Ball jars, leaving 1/4-inch headspace. Add remaining 1 to 2 cups sugar to syrup. Bring to boiling. Pour over peaches, leaving 1/4-inch headspace. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
ginger root, whole allspice, sugar, vinegar, sugar, sugar, cinnamon, whole cloves, water, firm
Taken from www.cookbooks.com/Recipe-Details.aspx?id=3460 (may not work)