Pickled Peaches Or Apricots Recipe
Ingredients
4 cups sugar 1 L
2 cups white vinegar 500 mL
1/2 cup water 125 mL
3 sticks cinnamon, broken
Cloves
2 qts small peaches or apricots 2.5 L
Directions
Boil the first four ingredients together for 5 to 8 minutes.
Scald and peel peaches.
Leave apricots unpeeled.
Stick two or three cloves into each peach or apricot and drop into the boiling syrup.
Cook until just tender, 4 to 8 minutes.
Test with a knitting needle or metal skewer.
Remove from heat, cover and leave overnight.
Pack peaches into sterilized sealers.
Bring syrup to a boil and pour over the fruit and seal.
Store in a cool place for a few weeks before using.
Scald and peel peaches.
Leave apricots unpeeled.
Stick two or three cloves into each peach or apricot and drop into the boiling syrup.
Cook until just tender, 4 to 8 minutes.
Test with a knitting needle or metal skewer.
Remove from heat, cover and leave overnight.
Pack peaches into sterilized sealers.
Bring syrup to a boil and pour over the fruit and seal.
Store in a cool place for a few weeks before using.
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