Spiced Indian Peaches

Rebecca Lawrence-Stenzel

  • 1 bushel peaches (Indian if available)
  • sugar
  • vinegar
  • 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.



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