From the Ball Complete Book of Home Preserving
- 1 cup (250 mL) granulated sugar
- 2 cups (500 mL) white vinegar
- 2 tablespoons (30 mL) pickling or canning salt (I use Celtic seasalt – you want something that isnâ€™t table salt because that has no-clumping additives)
- 16 cups (4 L) halved pitted peeled peaches, treated to prevent browning and drained) [I have powdered citric acid that I mix in water, but you can also use lemon juice]
- 5 cloves garlic
- 5 heads fresh dill
- Prepare canning jars. This recipe makes about 5 pint size (500 mL) jars.
- Peel peaches (put them in a pot of boiling water for 30-60 seconds then immediately dip in cold water – the skins will slip off). Cut in half and remove stones. Place in water with citric acid or lemon juice.
- For the syrup: In a large stainless steel saucepan, combine sugar, vinegar and salt. Bring to a boil over medium-high heat, stirring constantly.
- Add peach halves and return to a boil. Reduce heat and boil gently for 3-5 minutes, until heated through.
- Place 1 clove garlic and 1 head of dill in each hot canning jar. Pack peach halves, cavity side down, into hot jars to within a generous 1/2 inch (1 cm) of top of jar. Ladle hot syrup into jar to cover peaches, leaving 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup.
- Put cover on canning jar and place in a boiling bath for 20 minutes.