Pickled Summer Peaches

by Mary Papoulias-Platis

Post image for Pickled Summer Peaches

The art of canning is making such a big comeback lately that I wanted to write a post about the techniques of preserving. Ripe fresh peaches are in the markets in late summer, and they are so easy to pickle. Why pickle peaches?  Many of you might have overbearing trees at the moment and this is a great way to preserve the sweet flavors of summer for future meals. And if you visit the farmer’s markets like I do, peaches are in all the fruit stands – ripe and ready for you to take home. I decided to make a small batch so I can refrigerate the peaches and skip the canning stage. Feel free to double or triple this recipe for larger batches of fresh peaches you may have gathered.

photo (30) (1)


What do you need to pickle anything:

  • 1 large kettle or large pot for sterilizing  the canning jars. (Not necessary for this recipe).
  • glass jars – quarts,pints tops, sealers
  • jar lifter
  • thick pot holders
  • 1-2 wooden spoons
  • measuring spoons
  • serrated peelers for tomato/peaches
  • a sharp pairing knife
  • sieve
  • kitchen scissors
  • grater for lemons and oranges
  • juicer for fruit
  • fresh whole and ground spices
  • high grade vinegar
  • quality fruits and vegetables

So let’s get started with the peaches.


PicMonkey Collage (9)


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.


Peaches in Syrup


© 2014, Mary Papoulias-Platis. All rights reserved.

Related Posts Plugin for WordPress, Blogger...

{ 0 comments… add one now }

Leave a Comment