Pickled Peaches
These peaches are a pleasure to eat in autumn—but make them only in summer peach season, with fruit that's fully ripe but not too soft. See the recipe »
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Cooking tools:
- Canning pot
- Canning jar
- Ring band
- Tongs
- Kitchen towel
- Pot
- Stove
- Slotted spoon
- Mixing bowl
- Paring knife
- Cutting board
- Measuring cup
- Ladle
- Spoon
- Canning rack
- Jar tongs
- Kitchen timer
- Paper towel
Ingredients
- 3½ cups sugar
- 1½ cups white vinegar
- 14-16 ripe medium peaches, peeled
- 8 whole cloves
- 2 sticks cinnamon
- 1" piece ginger, peeled and thinly sliced
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