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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

Ingredients

  • 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

Instructions

  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.