- 1 cup white vinegar
- 2 cups sugar
- 14 very small peaches, peeled, each stuck with 2 to 4 cloves
- Cinnamon sticks, optional
- 1 tablespoon allspice in a mesh boiling bag, optional
Bring the vinegar and sugar to a boil. Add the peaches and cook until tender. Cinnamon sticks may be boiled with the peaches and added to the jars. Allspice in a mesh boiling bag may be boiled with the peaches, but do not put into the jar. Place the peaches into sterilized quart jars and cover with syrup. Seal according to the canning instructions that come with the jars. Serve cold.
Cook's Note: Peach Pickles stay good for up to 2 weeks.