Pickled Peaches

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4lb/2 kg small ripe peaches
  • 2lb/1


Wash and wipe the peaches. Put the sugar and vinegar in a saucepan and dissolve the sugar over gentle heat. Tie the spices into a piece of muslin, crush them, and suspend the muslin bag in the saucepan. Put in the fruit and simmer until tender but not soft. Drain the peaches with a slotted spoon and pack into preserving jars. Remove the spice bag, and boil the liquid for 10 minutes until syrupy