Pickled Peaches

Pickled Peaches
  • 2 quarts (8 cups) sugar
  • 1 quart (4 cups) white vinegar (5%)
  • 1 pint (2 cups) water
  • 8 cinnamon sticks (2-inch pieces)
  • 2 tablespoons whole cloves
  • 2 tablespoons whole allspice
  • 8 pounds (4-5 quarts) Georgia peaches



If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Combine sugar, vinegar, water and cinnamon sticks; add cloves and allspice that are tied in a clean, thin, white cloth. Bring mixture to a boil and simmer, covered, about 30 minutes.

Wash and peel peaches; the stems may be left on if desired. If peaches are large, halve or quarter. To prevent peeled peaches from darkening during preparation, immediately after peeling, put them into a cold solution containing ½ teaspoon ascorbic acid per 2 quarts water. Drain peaches just before using.

Add drained peaches to the hot syrup, bring to a boil, lower heat and continue simmering for another 20 to 25 minutes.

Pack hot peaches into hot pint jars; add one 2-inch piece cinnamon stick per jar. Cover peaches with boiling syrup, leaving ½-inch headspace and making sure peaches are covered by the syrup. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.