Pickled Summer Peaches
Prep time
Cook time
Total time
Pickled peaches is a surprising flavor profile for this fruit, but I can tell you they can be chopped and served with roasts. Add them to your yogurt or ice cream for a punch! Can also dress up your pound cake.
Recipe type: Canning
Cuisine: American
Serves: 6
  • 6 ripe peaches, peeled
  • boiling water
  • 1 cup sugar
  • ½ cup light-brown sugar
  • ¾ cup apple cider vinegar ( I use Bragg's)
  • 1 cinnamon stick, cut in half
  • 1 teaspoon whole cloves
  1. Wash peaches and peel with serrated peeler. If you don't have a peeler, place a few at a time in a sieve and lower into boiling water for about 1 minute,drain, rinse with cold water and remove skins.
  2. Place the sugars, vinegar and cinnamon in a non-reactive pot and bring to a boil for 15 minutes.
  3. Place one peach at a time into the syrup until all are added.
  4. Cook for 5-10 minutes until tender. Spoon peaches into hot sterile glass jars, add a few cloves to each jar, and fill with hot juice.
  5. You can refrigerate the peaches or continue to seal the jars using the canning method.
This recipe can be doubled or tripled for a large batch of peaches.
Recipe by California Greek Girl at http://www.californiagreekgirl.com/pickled-summer-peaches/