Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Winter
  • Fall
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

(1)

Peach Pickles

Ingredients
  • 4 pounds ripe peaches
  • 1 TBS whole cloves
  • 4 cups sugar
  • 1 1/2 cup 5% acid strength cider vinegar
  • 3/4 cup water
  • 1 piece fresh ginger root
  • 2 sticks cinnamon
Instructions

Dip peaches into boiling water for 30 seconds to loosen skins. Cool in cold water; drain. Remove skins. Stud each peach with a clove. To prevent darkening, place in 4-qt bowl containing 1 1/2 TBS salt and 2 qts water. Combine sugar, vinegar, and 3/4 cup water in 4-qt kettle. Tie ginger root, remaining cloves and cinnamon in cheesecloth bag and add to pot. Bring to boil. Cook half of the peaches in syrupy for 10 minutes; remove with slotted spoon; cook remaining peaches 10 minutes. Place peaches into a 1-gallon crock or glass bowl; pour syrup over, cover and let stand 12-18 hours. Drain peaches, reserving syrup in 2 qt saucepan. Pack peaches into 4 hot pint jars. Heat syrup to boiling. Remove spice bag. Pour syrup over peaches, filling to within 1/4" of jar top. Wipe rim; adjust lids. Process in boiling water bath 20 minutes. Start to count processing time when water in canner returns to boiling. Remove jars. Makes 4 pints.

Your Recently Viewed Recipes
Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

  • Facebook
  • Google Plus
  • Twitter
  • Pinterest
  • Twitter
  • Blog
  • Email
  • RSS

1

© Copyright 2014 Prime Publishing, LLC. All rights reserved.

www.recipelion.com

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo