Pickled Peaches


Yields approximately 1 quart

by Kate Payne • Photography by Jo Ann Santangelo


Pickled Peaches


For 1 Batch(es)


  • 1 cup(s) organic distilled white vinegar
  • 3/4 cup(s) water
  • 1 cup(s) sugar
  • 1/4 cinnamon stick, crushed
  • 4 allspice berries
  • 3 cloves
  • 2 pound(s) peaches

Pickled Peaches Directions

  1. Combine all the ingredients except for the peaches and bring to boil in a large nonreactive saucepan.
  2. Reduce the heat and let mixture simmer for 10 minutes.
  3. Remove from the heat and set aside.
  4. Peel the peaches by bringing a medium saucepan of water to a boil. Mark an “x” with the tip of a paring knife across the bottom of each peach—cutting only deep enough to slice the skin.
  5. Drop the peaches into the boiling water and let them sit for about 30 seconds to 1 minute. Remove the peaches—placing them into an ice bath to stop the cooking. Return the brine mixture to the stove over low heat.
  6. Peel and halve the peaches (removing the pits) and place the peaches into the saucepan to simmer for 5 to 10 minutes (shorter for riper peaches, longer if they are less ripe).
  7. Ladle simmered peaches and brine into a 1-quart mason jar.
  8. Cap loosely and allow the jar to cool on the countertop for an hour before placing the jar in the refrigerator.
  9. Begin eating peach pickles after 1 week, and consume within 6 months for best flavor. Use the leftover brine for shrub cocktails or sodas—using 1 tablespoon for every 6 ounces of club soda.

Recipe notes

Special equipment: 1 qt. jar

Read more about pickling fruit here. 

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