Quick Peach Pickles
Category:
Makes 1-2 pints
Easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 6 firm, ripe peaches, preferably freestone
- 1 1/2 cup(s) distilled white vinegar
- 1 cup(s) sugar (or to taste)
- 1/2 teaspoon(s) whole black peppercorns
- 5 allspice berries
- 1 whole clove
- 1 3-inch cinnamon stick
- pinch kosher salt
Alternative spice combinations
- 2 bay leaves + black peppercorns + lemon peel
- 1 1-inch piece of fresh ginger, peeled and thinly sliced + lemon peel
- 1 stalk lemongrass, coarsely chopped and bruised + chile de arbol + lime peel
Quick Peach Pickles Directions
- Bring a large saucepan of water to a boil, and fill a large bowl with ice water. Using a sharp paring knife, mark an “X” on the bottom of each peach.
- Add the peaches to the boiling water and blanch until the skins start to peel away—1 to 2 minutes.Transfer the peaches to the ice bath and let them cool completely.
- Peel, halve and pit the peaches and transfer to a large, heatproof bowl. At this point, you may choose to slice the peaches, but not too small or they will fall apart.
- Combine the vinegar, sugar, spices and salt in a saucepan and bring to a boil—stirring until the sugar is dissolved. Turn off the heat, add the peaches to the pan and allow to cool completely.
- Transfer to a large jar or bowl and refrigerate a few days before serving to allow the flavors to develop. Peaches will keep up to 3 months, but bear in mind that the spices will continue to infuse and cause the brine to darken over time.
Recipe notes
A southern tradition, peach pickles were often preserved in midsummer, when the peach harvest was at its peak, then reserved for special meals during the winter holidays with goose or wild game. Turns out they go equally well alongside grilled pork tenderloin or spooned over vanilla ice cream. This recipe uses traditional fruit pickling spices, but listed below are other suggestions for making the pickles your own.
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