- 1 bushel peaches (Indian if available)
- pickling spice
Peel peaches; place in large container (stainless steel, glass, etc.), layering with sugar (approximately 5 pounds). Let peaches soak overnight. This will produce a nice syrup and will “toughen” the fruit to provide a better texture.
Add vinegar to taste (16 to 32 ounces); add 1 tablespoon pickling spice (in a bag). Bring to a boil and cook until just tender when tested with a fork.
Can and process in a water bath for 10 minutes.