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Pickled Peaches


Delicious pickled peaches with a hint of cinnamon and cloves

  • 6 lbs. (2.7kg) peaches
  • 3 lbs. (1.35kg) white sugar
  • one and a half pints (850ml) distilled malt vinegar
  • 1 oz. (25g) cloves
  • 1 oz. (25g) allspice
  • 1 oz. (25g) cinnamon stick

    Cooking Instructions:
    1. Dip the peaches in hot water then peel them
    2. Cut peaches in half and remove the stones, crack these and take out the kernels
    3. Tie the spices in a muslin bag and boil the vinegar, sugar and spices together
    4. When the liquor is boiling, put I the halved peaches and simmer until tender
    5. Remove the peaches carefully and place in warmed jars
    6. Boil up the pickle again to a thick syrup and pour over the fruit
    7. Close jars while still hot and store for at least a week before using

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000