Pickled Spiced Peaches

When I began making Spiced Crab Apples, the first question Southerners had was, do I make spiced peaches? This, along with Pickled Watermelon Rind, were apparently mainstays of a vanishing world of rural Southern condiments. The later is gone for good, as two-inch-thick white rinds have disappeared, along with that melon's seeds. But my new home brings opportunities for local ingredients, surprisingly, in this case, peaches. A friend's mother-in-law had a good peach tree and started throwing pits - which became 20 trees in time, enough for my jam and now, from the last them, Pickled Spiced Peaches. As with all my products, in researching recipes, water is a red flag that tells me to use juice instead, then a fruity Champagne vinegar rather than white. And light on the clove - a little goes a long way for me. Enjoy them with main course meats, or in salads.

Ingredients: Peaches, peach juice, sugar, Champagne vinegar, spices.
16 oz.