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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Easy Refrigerator Pickles
These refrigerator pickles are a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York
Sweet 'n' Tangy Freezer Pickles
Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. —Jean Vance, Charlotte, North Carolina
Pickled Rainbow Chard
Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Homemade Pickling Spice
I can every year and I love to use this pickling spice for my pickles. Everyone says they are the best they have ever had. —Olivia Miller, Memphis, Tennessee
Pickled Brussels Sprouts
This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland
Best Ever Sweet Pickles
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
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
Grandma's Dill Pickles
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
Pickled Sweet Peppers
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
Spiced Pickled Beets
With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Pickled Green Beans
This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Microwave Pickles
You can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. They're loaded with flavor and so easy to make. —Marie Wladyka, Land O'Lakes, Florida150w, https://www.tasteofhome.com/wp-content/uploads/2018/01/exps24672_CW163682C02_23_5b-300x300.jpg 300w, https://www.tasteofhome.com/wp-content/uploads/2018/01/exps24672_CW163682C02_23_5b-768x768.jpg 768w, https://www.tasteofhome.com/wp-content/uploads/2018/01/exps24672_CW163682C02_23_5b-1024x1024.jpg 1024w, https://www.tasteofhome.com/wp-content/uploads/2018/01/exps24672_CW163682C02_23_5b-348x348.jpg 348w, https://www.tasteofhome.com/wp-content/uploads/2018/01/exps24672_CW163682C02_23_5b-700x700.jpg 700w, https://www.tasteofhome.com/wp-content/uploads/2018/01/exps24672_CW163682C02_23_5b-400x400.jpg 400w, https://www.tasteofhome.com/wp-content/uploads/2018/01/exps24672_CW163682C02_23_5b-180x180.jpg 180w, https://www.tasteofhome.com/wp-content/uploads/2018/01/exps24672_CW163682C02_23_5b-10x10.jpg 10w, https://www.tasteofhome.com/wp-content/uploads/2018/01/exps24672_CW163682C02_23_5b.jpg 1200w" title="So-Sweet Squash Pickles">
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So-Sweet Squash Pickles
These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
Pickled Bell Peppers
Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. —Heather Prendergast, Sundre, Alberta
Fire-and-Ice Pickles
These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
Refrigerator Garden Pickles
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Pickled Green Tomato Relish
When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon
Tangy Pickled Mushrooms
Home-canned pickled mushrooms are a handy addition to your pantry. They’re ideal for cocktails, appetizers, salads and relish trays.—Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania
Christmas Pickles
A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still “Dr. Rhodes’ pickles.” These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving—and it's a tasty twist on the classic Christmas pickle tradition. —Patricia Martin, Shelby
Sweet and Sour Zucchini Pickles
To use up all those green beauties in your garden, make these unexpected zucchini pickles. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas
Spicy Pickled Garlic
Here's a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Refrigerator Jalapeno Dill Pickles
I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
Watermelon Rind Pickles
"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen
Favorite Bread & Butter Pickles
I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
Sweet & Spicy Pickled Red Seedless Grapes
Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar, and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on an antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North CarolinaThe post How to Make Pickled Peaches appeared first on Taste of Home.
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