Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E. Jefferson, Caroline Co., MD, per the Hammond-Harwood House Cookbook PICKLED PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and water and bring to a boil. Add enough peaches to be covered by syrup. Cook until a straw pushes easily through to the pit. Pack into hot sterilized jars, fill with hot syrup and seal the jars. Process 25 minutes in a boiling water bath. Makes about 3 quarts.
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|Serving Size: 1 Serving (1653g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.7mg||0 %|
|Potassium 100.6mg||3 %|
|Total Carbohydrate 455.3g||134 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 454.9g|
|Protein 0g||0 %|
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Calories per serving: 1783
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