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Pickled Peaches

Fresh peach quarters soaked in vinegar, sugar and warm spices is a classic southern treat. Serve with ice cream, pound cake, roasted meat and veggies, or mix into your favorite salad greens.—Nick Iverson, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Process: 15 min.
  • Makes
    12 servings


  • 6 cinnamon sticks (3 inches)
  • 24 whole peppercorns
  • 18 whole cloves
  • 2 teaspoons thinly sliced fresh gingerroot
  • 12 medium peaches, peeled, pitted and quartered
  • 3 cups sugar
  • 1 cup white vinegar
  • 1 cup water


  • Divide cinnamon sticks, peppercorns, cloves and ginger slices among 6 hot pint jars; add peaches.
  • In a large saucepan, bring sugar, vinegar and water to a boil. Carefully ladle hot liquid over peaches, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts
4 pieces: 78 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (17g sugars, 2g fiber), 1g protein.

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