Ingredients:

  • 2.5 lbs (1.1 kg) firm-ripe peaches, peeled, pitted, and halved or quartered
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) bottled lemon juice
  • 2 cups (475 ml) apple cider vinegar (5% acidity)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) water
  • 1 cinnamon stick
  • 1 teaspoon whole cloves
  • 1/2 teaspoon whole allspice berries
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Combine sliced peaches, sugar, and lemon juice in a large bowl. Toss gently to coat. Let sit for 15 minutes.
  2. Sterilize jars by boiling them for 10 minutes. Keep jars hot until ready to fill. Simmer lids in hot water.
  3. Combine vinegar, sugar, and water in a large pot. Add cinnamon stick, cloves, allspice, and red pepper flakes (if using). Bring to a boil over medium-high heat, stirring until sugar is dissolved.
  4. Gently add the peaches to the simmering brine. Cook for 5 minutes, until heated through, stirring occasionally.
  5. Using a slotted spoon, pack the hot peaches into the hot, sterilized jars, leaving 1/2 inch (1.25 cm) headspace.
  6. Pour the hot pickling brine over the peaches, leaving 1/2 inch (1.25 cm) headspace. Remove any air bubbles.
  7. Wipe the jar rims clean with a damp cloth. Place lids on the jars, then screw on the bands fingertip-tight.
  8. Place jars in a boiling water bath canner, ensuring they are covered by at least 1 inch (2.5 cm) of water. Bring to a boil and process for 10 minutes.
  9. Remove jars from the canner and place them on a towel-lined surface to cool completely. Check the seals after cooling.
  10. Store sealed jars in a cool, dark place for at least 2 weeks before eating to allow the flavors to develop.