Dolly's Pickled Peaches

Dolly Parton's pickled peaches will fill your kitchen with the smell of cinnamon and cloves.

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Dolly Parton's pickled peaches
If you’ve never had a pickled peach, you’re in for a treat. I love canning these and tying them with pretty ribbons for friends and family at Christmas. My aunt Lily Owens won all kinds of ribbons at the fair for her pickled peaches. The best peaches to use are clingstones, and they should be firm and about perfect.


4 c. sugar 8 cinnamon sticks
1 c. apple cider vinegar 2 tsp. whole cloves
1 Tbsp. peeled, coarsely chopped ginger 4 lbs. peaches


1. Put a large pot of water on to boil. Prepare a large bowl with ice and water.

2. Combine sugar, vinegar, ginger, cinnamon sticks and cloves with 2 cups of water in another large pot. Cover, and bring the mixture to a boil, stirring often, until the sugar has dissolved.

3. Remove the pot from heat and set aside. Parboil the peaches in batches by submerging them in the boiling water for 30 seconds. Remove with a slotted spoon and drop into the ice water.

4. When cool enough to handle, remove the skins. Halve and pit the peaches. Transfer the peaches to the sugar-spice mixture and place the pot over low heat. Cover and simmer until the peaches are heated and tender when pierced with a fork, about 10 minutes.

5. Remove from heat. Use a slotted spoon to pack the peaches quickly into hot, sterilized pint-size jars, filling them within ¾ inch of the rim.

6. Remove any air bubbles by sliding a nonmetallic spatula between the jar and the peaches 2-3 times. Clean the rim and threads of the jar with a damp cloth.

7. Center a heated lid over the band and screw it down firmly and evenly. Place the jar in a canner or hot-water bath for 30 minutes.

8. Remove the jar and set on a towel to cool for 12-24 hours. The canned peaches will keep up to 1 year in a cool, dark place.

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