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Bring vinegar, sugar and spices to a boil. Drop in whole peaches and cook until the fruit can be pierced with a straw. Pack the peaches into sterilized jars, fill with hot syrup and seal immediately.
Mary Miller suggests using smaller sized peaches that aren’t too ripe for pickled fruit. In addition, experienced country cooks warn against mixing any water with the pickled peaches; putting a top on the simmering kettle and allowing the moisture that condenses on the lid to drip back into the fruit is enough to prevent jars from sealing properly.
Jane Forward cooks up a peach marmalade that her friends look forward to getting—all tied up in red and green ribbon — at
Christmas. But Jane is quick to refuse the credit for this delicious concoction, directing the accolades to the liq
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