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.

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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.

Pickled Summer Peaches

Pickled peaches have a surprising flavor profile. Beautifully spiced, add them to your roasts, yogurt or ice cream. They can add a special touch to your pound cake as well.

Course Dessert
Cuisine American
Keyword pickled, peaches, fruit, dessert
Servings 6


  • 6 ripe peaches
  • water for boiling
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 3/4 cup apple cider vinegar
  • 1 cinnamon stick, cut in half
  • 1 teaspoon whole cloves


  1. Wash peaches and peel with a serrated peeler. If you don't have a peeler, carefully place a few peaches in boiling water for about 1 minute. Remove and place in a ice bath before peeling. Use a paring knife to peel the peaches.

  2. Place the sugars, vinegar and cinnamon in a non-reactive pot and bring to a boil for 15 minutes.

  3. Place one peach one 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 syrup.

  5. You can refrigerate the peaches or continue to seal the jars using the canning method.

Recipe Notes

This recipe can be doubled or tripled for large batches of peaches.


PicMonkey Collage (9)



Peaches in Syrup

You may also be interested in my other pickled recipes:

Pickled Green Beans

Pickled Spiced Apples

Enjoy your pickling experience!



© 2014 – 2021, Mary Papoulias-Platis. All rights reserved.

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