Name: Pickled Peaches
Total time: 165 min
Ingredients: 10 medium-size firm-ripe peaches (about 3 lb. 12 oz.); 1 Tbsp. black peppercorns; 0.5 tsp. whole cloves; 1 (1-in.) piece fresh ginger, peeled and sliced 1/4-in. thick; 4 cups granulated sugar; 1.5 cups champagne vinegar; 0.5 cup water; 4 (3-in.) cinnamon sticks; 4 clean pint jars

Southern Living Pickled Peaches in jars ready to serve — Photo:
Alison Miksch

Active Time:

25 mins

Total Time:

2 hrs 45 mins

Servings:

Southern summer picnics and barbecues aren't complete without the pickles—pickled okra, pickled garlic, and of course, pickled peaches. Turning peak-season peaches into pickled peaches is a creative way to capture the fruits at their best and turn them into something unexpected but entirely welcome.

Learn how to pickle peaches so you can enjoy the flavors for months to come.

Pickled Peaches Ingredients

The peaches are the star of pickled peaches, but they're not everything you'll need to make this recipe. Here's the full list;

Peaches: Fresh is best, and you'll need three pounds.
Water: For simmering.
Champagne vinegar: This vinegar is delicately sweet and just-right tangy. Rice wine vinegar could work in a pinch, but you may need a pinch more sugar.
Sugar: To enhance the peaches' natural sweetness.
Whole cloves: For a warm, spicy flavor.
Peppercorns: Provides a delicate hint of spice.
Cinnamon sticks: A warming spice.

Southern Living Pickled Peaches ingredients — Alison Miksch

How To Make Pickled Peaches

The full recipe for pickled peaches is below, but here's a brief recap before you get started:

Step 1. Peel peaches: Boil water in a Dutch oven. Remove from heat, and add the peaches. Let them stand for about five minutes. Then, drain the peaches and let cool until you can comfortably hold them. Peel the peaches; discard the skin. Then, cut each peach into four wedges, and discard the pits.
Step 2. Make the pickling liquid: Create a spice pouch by putting the peppercorns, ginger slices, and cloves in cheesecloth, tying it with string. Place the spice pouch in the Dutch oven. Add vinegar, water, cinnamon, and sugar in the Dutch oven; bring to a boil. Once this mixture is boiling, lower the heat, and simmer for 5 minutes. Stir to help the sugar fully dissolve.
Step 3. Cook peaches: If your saucepan is on the smaller side, work in batches: Add the first half of the peaches. Cook these for 5 minutes, or until tender, before removing with a slotted spoon. Now do the same for the second half. Otherwise, add all the peaches to the liquid. Then cook for about five minutes, and remove the peaches with a slotted spoon. Throw out the spice bag, but save the cinnamon sticks. You're going to use those in the jars.

Step 4. Make the jars: Set your jars up so you're organized and ready to work quickly. Add one cinnamon stick from the stockpot to each of the jars. Pack the cooked peaches into each of the four jars. Use a spoon or ladle to pour the pickling liquid over the peaches, filling the jars almost to the top. (You can throw out any leftover pickling liquid, or if you're crafty, you can reserve it for another use.)
Step 5. Prepare jars for storage: Remove any air bubbles, wipe the jar rims, and cover immediately with metal lids, screwing on the rings to finish. Let the jars cool to room temperature, which takes about one hour. Once the jars are cool, immediately refrigerate them. You can keep a jar in your fridge up to 1 month after you close it up. Once you open a jar, you should eat the pickled peaches within one week.

What Peaches Are Good for Pickling?

Peaches are abundant in the summertime, and pickling or canning them helps you enjoy the taste of the season all year long. Any variety works, but ideal for pickling are peaches that separate easily from their pit after being cut, such as Freestone peaches.

What Do You Eat Pickled Peaches With?

What you eat with your pickled peaches is limited only by your imagination! They go great with savory proteins like fried chicken or pulled pork. You can also try dicing them and combining pickled peaches with almonds as a salad garnish. Stir them into Greek yogurt, serve them with a cheese course, or pile them atop burrata toasts for a rich indulgence. Pickled peaches potentially accompany a meal or snack at any time of day, from breakfast to dessert.

How Long Do Pickled Peaches Last?

If properly sealed, an unopened jar of pickled peaches should last at least a year. For the longest-lasting results, make sure your jars are properly sealed.

If you don't seal or can the peaches, they can still last in your fridge up to one month. Once opened, store jars of pickled peaches in the refrigerator, where they should keep for up to a week.

Editorial contributions by Alesandra Dubin.

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Ingredients

10 medium-size firm-ripe peaches (about 3 lb. 12 oz.)
1 Tbsp. black peppercorns
1/2 tsp. whole cloves
1 (1-in.) piece fresh ginger, peeled and sliced 1/4-in. thick
4 cups granulated sugar
1 1/2 cups Champagne vinegar
1/2 cup water
4 (3-in.) cinnamon sticks
4 clean pint jars

Directions

Peel and quarter peaches:

Fill a large pot with water, and bring to a boil. Remove from heat; add peaches, and let stand 6 minutes. Drain peaches; cool until easy to handle, about 10 minutes. Peel and discard skin. Remove and discard pits. Cut each peach into 4 wedges. Discard water, wipe pot clean, and set aside.
Prepare pickling liquid:

Place peppercorns, cloves, and ginger slices on a 6-inch square of cheesecloth; tie with a string.

Alison Miksch

Place in the same large pot; add sugar, vinegar, water, and cinnamon sticks. Bring to a boil over medium-high until sugar dissolves, stirring often; reduce heat, and simmer until flavors meld, about 5 minutes.
Cook peaches and pack into jars:

Add peaches, and cook until tender, about 5 minutes.

Alison Miksch

Remove peaches with a slotted spoon, and pack into 4 (16-oz.) jars. Remove and discard spice bag. Place 1 cinnamon stick into each jar.

Alison Miksch
Finish peaches and refrigerate:

Using a ladle or measuring cup, evenly pour syrup over peaches, filling each jar 1/2-inch from the top (discard any remaining pickling liquid or reserve for another use). Immediately cover with lids, and let cool to room temperature, about 1 hour. Refrigerate for at least 4 hours before serving or up to a 1 month.

Alison Miksch