Recipes Fruits and Vegetables Fruits Peaches Nana's Southern Pickled Peaches 4.9 (58) 47 Reviews 10 Photos These sweet and tangy pickled peaches flavored with cinnamon are an old Southern favorite. Great for picnics with cucumber sandwiches or at Sunday supper. Submitted by BLUEROWZE Updated on June 13, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 10 10 10 10 Prep Time: 30 mins Cook Time: 45 mins Additional Time: 12 hrs Total Time: 13 hrs 15 mins Servings: 40 Yield: 5 quarts Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 40 servings 4 cups white sugar 1 cup white vinegar 1 cup water 2 tablespoons whole cloves 4 pounds fresh clingstone peaches, blanched and peeled 5 (3-inch long) cinnamon sticks Directions Inspect five quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peaches are ready. Wash new, unused lids and rings in warm soapy water. At the same time, bring sugar, vinegar, and water to a boil in a large pot. Boil until syrupy, about 5 minutes. Press one to two cloves into each peach. Place peaches into boiling syrup and boil until tender, about 20 minutes. Spoon peaches into hot, sterilized jars, and top with liquid, filling to within 1/2 inch of the rim. Insert one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, then seal with lids and rings. Place a rack into the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes to seal, or consult times recommended by your local extension. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Ambria_red From the Editor Nutrition data for this recipe includes the full amount of pickling liquid. The actual amount consumed will vary. I Made It Print 98 home cooks made it! Nutrition Facts (per serving) 99 Calories 0g Fat 25g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 40 Calories 99 % Daily Value * Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 3mg 0% Total Carbohydrate 25g 9% Dietary Fiber 1g 4% Total Sugars 24g Protein 0g 1% Vitamin C 3mg 3% Calcium 10mg 1% Iron 0mg 1% Potassium 95mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.