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Peach Pickles

  • 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

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.

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