Peach Pickle

Preparation info
  • Makes

    4 to 5 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Enjoy the golden pickle; add juice to mayonnaise for fruit salads


  • 4 lbs. peaches (about 16 medium)
  • 1 tblsp. whole cloves


  • Pour boiling water over peaches; let stand until skins slip off easily when dipped into cold water. Peel.
  • Stick a clove in each peach. Pour on 2 qts. water with the 2 tblsp. vinegar added.
  • Combine sugar, 1½ c. vinegar and ¾ c. water. Add ginger, remaining cloves and cinnamon, tied in cheesecloth bag. Bring to a boil; add drained peaches; cover, boil unt