3 TBSP lemon juice
24 firm-ripe small peaches (6 to 7 lb)
2 1/2 cups sugar
1 1/4 cups distilled white vinegar
4 teaspoons C&C Traditional Pickling Spice
1/4 teaspoon kosher salt
- Special equipment: empty glass mason jars, screwbands and lids
Add lemon juice to 6 cups of water with ice. Fill a big pot with water and bring to a boil.
Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches for 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then half lengthwise and pit. Add peaches to lemon ice water and let stand 10 minutes, then drain well in a colander.
Toss peaches with sugar in a bowl and chill, covered, at least 8 and up to 12 hours.
Add vinegar, spice, salt, and 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam to make a syrup. Reduce heat and simmer until peaches are barely tender, about 3 minutes.
Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.
After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and try to lift off lid with your fingertips. If you can’t, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven’t sealed in the refrigerator and use them first.