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Lynne Baines of Ben Venue makes pickled peaches by the bushel from her mother’s recipe and even finds a use for the leftover peels. This recipe makes four quarts:
Pickled Peaches
Or Pears
1 gallon peaches or enough to fill 4 quart jars (cling stone peaches are best for pickle) «
5 cups white sugar
2 cups vinegar
6 sticks cinnamon
1 tablespoon whole cloves
Blanch peaches, remove skins. Boil the sugar with the vinegar and spices for twenty minutes. Put a few peaches at a time in the syrup until fruit is hot clear through. Pack in jars, cover with hot syrup and process in a boiling water bath for ten minutes.
Peach Peel Jelly
Cover peels left from pickled peaches with water, boil about 25 minutes, and let drip from jelly bag (do not squeeze). Proceed according to pectin instructions.
Marion Simpson, who visits Rappahannock County on weekends, gave us this recipe for peach pancakes:
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