Nancy Sneed's Note:
One of my favorites from when I was a kid! Yummmm. These are cooked and then let stand for 12 to 18 hours and then canned.
My Private Note
Units: US | Metric
- 1Combine sugar and vinegar in a 6 to 8 quart saucepan.
- 2Bring to a boil, stirring to dissolve sugar.
- 3Boil for 5 minutes.
- 4Tie spices in spice bag or cheesecloth.
- 5Add spice bag and peaches to syrup.
- 6Simmer for about 5 to 10 minutes or until peaches are cooked but not too soft, stirring peaches gently to cook all sides.
- 7Cover and let stand in a cool place for 12 to 18 hours, stirring peaches 2 or 3 times.
- 8Bring peaches to a boil.
- 9Remove them from heat and remove spices.
- 10Skim off foam, if necessary.
- 11Immediately fill hot pint or quart jars with mixture, leaving 1/2 inch headspace.
- 12Carefully run a nonmetalic utensil down inside of jars to remove trapped air bubbles.
- 13Wipe jar tops and threads clean.
- 14Place hot lids on jars and screw bands on firmly.
- 15Process in boiling Water Canner for 25 minutes for quarts or 20 minutes for pints.
- 16Yield: appproximately 2 quarts or 4 to 5 pints.
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Nutritional Facts for Pickled Peaches
Serving Size: 1 (4930 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3252.1
- Calories from Fat 38
- Total Fat 4.2 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 29.8 mg
- Total Carbohydrate 812.8 g
- Dietary Fiber 21.9 g
- Sugars 790.6 g
- Protein 12.8 g