How to Make Pickled Peaches

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Have you ever eaten pickled peaches? It's one of the best ways to preserve summer's most flavorful stone fruit.

This recipe for pickled peaches is unexpected, sure—but it’s so worth making. It’s an easy process that requires a handful of basic pickling steps. The result is a complex flavor bomb that’s sweet with a touch of sour and salt.

Of course, the pickles are wonderful eaten straight out of the jar, but they’re also fantastic paired with sweet and savory foods. I bet that a pickled peach would be wonderful served with a fruit and cheese board, as an accompaniment to grilled chicken or atop homemade vanilla ice cream.

How to Make Pickled Peaches

This recipe was created by Nick Iverson of Wisconsin. It makes six pints of pickled peaches—just the perfect amount. Here’s what you’ll need to make pickled peaches:

  • 6 cinnamon sticks, about three inches-long each
  • 25 whole peppercorns
  • 18 whole cloves
  • 2 teaspoons thinly sliced fresh ginger root
  • 12 medium yellow peaches, peeled, pitted and quartered
  • 3 cups sugar
  • 1 cup white vinegar
  • 1 cup water

Editor’s note: This step-by-step guide explains how to peel peaches.

Tools You’ll Need

Step 1: Divide the Aromatics

The first step is to divide the cinnamon sticks, peppercorns, cloves and ginger slices equally among six sterilized jars. Then, add peaches. The aromatics are the key to infusing flavor!

Step 2: Boil

In a large saucepan, bring sugar, vinegar and water to a boil; this will bring the sweet and sour flavors to the party. Then, carefully ladle this pickling liquid over peaches, leaving a half-inch of headspace. A canning funnel will really help here (so will these other canning must-haves).

Remove air bubbles and adjust headspace, if necessary, by adding more hot mixture. (Don’t forget to wipe down the rims.) Center lids on jars; screw on bands until fingertip tight.

Step 3: Process

To seal the pickled peaches, place jars into canner with simmering water, ensuring that they’re completely covered with water. Bring to a boil; process for 15 minutes. The last step is to remove jars and cool. Just wait for the “pop” sound before you store the pickled peaches.

For more unexpected pickles, explore this collection of recipes. You can make everything from sweet and spicy pickled grapes to pickled rainbow chard and watermelon rind pickles!

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Sher Castellano
Sher Castellano is the plant-based chef, endometriosis advocate and former health coach behind the award winning blog With Food + Love. Sher creates recipes to help you feel better, and explores topics of chronic illness, women's health and infertility with her honest writings. With Food + Love was a finalist in the 2015 Saveur Magazine Food Blog Awards.