Pickled Peaches With Brown Sugar
|Firm ripe peaches||30 Small|
|Ginger root piece||1|
|Red wine vinegar||3 Cup (48 tbs)|
|Light brown sugar||5 Cup (80 tbs)|
Combine 1 quart water, vinegar and 2 tablespoons salt and set aside.
Scald the peaches to loosen the skins, then dip in cold water and peel.
Drop into salted vinegar water to prevent darkening.
Tie the spices in a piece of thin cloth.
Combine 1 teaspoon salt, 2 cups water, wine vinegar and 1/2 of the sugar in a wide pan and stir until well mixed.
Add the spice bag and bring to a boil.
Add a layer of peaches and boil over low heat for about 5 minutes.
Repeat until all the peaches have been heated through, then pour the hot syrup over all the peaches.
Cover and let stand overnight in a cool place.
Discard the spice bag and pack the peaches to within 1/2 inch of the top of the hot sterilized jars.
Add remaining sugar to the syrup and boil until the sugar dissolves.
Pour the hot syrup over the peaches and remove air bubbles with a table knife.
Add more syrup if needed to cover the peaches.
Place the lids on the jars and screw bands tight.
Process for 20 minutes in boiling water in a waterbath canner.