mother's pickled peaches (sallye)

How To Make mother's pickled peaches (sallye)

• 1

  THE NIGHT BEFORE
• 2

  Blanch and peel peaches, but leave them whole. Place in a large glass bowl and pour the sugar over them. Gently mix with hands until sugar covers all the peaches. Cover with a clean cloth and let them set overnight.
• 3

  Sterilize 5 or 6 pint mason jars, lids and rings, and set aside.
• 4

  THE NEXT MORNING
• 5

  Drain the peaches, pouring the liquid into a heavy large saucepan or dutch oven. Place the peaches back in the bowl and set aside.
• 6

  Add the vinegar, water and spices to the syrup in the pan, and bring to a boil. Boil for 5 minutes.
• 7

  While syrup is boiling, press one or two cloves into each peach. After syrup has boiled for 5 minutes, add the peaches to it and continue boiling for 20 minutes or until peaches are tender.
• 8

  WARNING: BE CAREFUL DURING THE NEXT STEPS - YOU WILL BE HANDLING HOT FOOD.
• 9

  Using a slotted spoon, place peaches into sterile jars. Fit them snugly into the jars, but do not force them or they will bruise.
• 10

  Place one cinnamon stick into each jar. Ladle the liquid into each jar until it is 1/2" from the rim. It is important to leave this "breathing" space.
• 11

  With a dry clean cloth, wipe the rim and the jar clean. Seal with lids and rings.
• 12

  Process in a hot water bath for 10 minutes to seal.
• 13

  Remove from water and set aside to cool. These can be stored in the pantry when still sealed. However, once you have opened a jar, store in the fridge.
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