Pickled Peaches

Ingredients

• 0.25 cups lemon juice
• 4 cups water – cold (for acidulated soak)
• 4 pounds peaches
• 4 cups granulated sugar
• 2 cups apple cider vinegar (5% acidity)
• 2 cups water
• 2 sticks cinnamon sticks
• 12 cloves whole cloves

Instructions

1. Prepare a boiling-water canner with a rack; wash 4 pint jars, lids, and bands. Keep jars hot in the simmering canner water until ready to fill.
2. In a large bowl, mix the lemon juice with 4 cups cold water to make an acidulated soak; set aside.
3. Bring a large pot of water to a boil. Score a shallow X on the blossom end of each fruit. Blanch 30–60 seconds, transfer to the acidulated bowl, slip off skins, then halve and pit; keep halves submerged while you work.
4. In a wide nonreactive pot, combine the granulated sugar, apple cider vinegar (5% acidity), 2 cups water, cinnamon sticks, and whole cloves. Bring to a boil over medium-high heat, stirring to dissolve the sugar; boil gently 5 minutes.
5. Drain the peach halves from the acidulated water and add them to the boiling spiced syrup. Simmer until just tender but still holding shape, 5–8 minutes.
6. Working one jar at a time, pack hot halves cavity side down into hot jars, leaving 1/2 inch headspace. Ladle hot syrup and spices over to cover, maintaining 1/2 inch headspace. Remove air bubbles, adjust headspace, and wipe rims clean.
7. Apply lids and bands until fingertip-tight. Process in a boiling-water canner for 10 minutes (start timing once water returns to a full rolling boil).
8. Turn off heat and let jars rest in the water 5 minutes. Remove to a towel and cool 12–24 hours. Check seals, label, and store in a cool, dark place. Let cure at least 1 week before opening; refrigerate after opening.