Eastern European Pickled Peaches are wonderful as a side dish or condiment, and as a dessert. Before refrigeration, pickling was a common way of preserving eggs, meats, fruits and vegetables.

This recipe, adapted from Linda Ziedrich's "The Joy of Pickling" (The Harvard Common Press, 1998), uses the open-kettle method of canning as opposed to the boiling water-bath method, and it easily can be doubled or tripled.

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Makes 2 quarts of Pickled Peaches

See Also

Pickled Peaches Recipe

Polish Pickled Watermelon Rind Recipe

Polish Rollmops Recipe - Herring Appetizer