Forktionary

Pickled Peaches Recipe

Relive your childhood with this irresistible recipe for homemade pickled peaches! Sweet, tangy, and perfectly spiced, these peaches are cooked to tender perfection, then allowed to infuse for 12-18 hours, resulting in an explosion of flavor. Perfect for canning and enjoying all year round! This recipe yields approximately 2 quarts or 4-5 pints.

Prep Time 30 mins
Cook Time 60 mins
Calories 3252.1 kcal
Protein 25g
Rating 3.3 (3 Reviews)
Pickled Peaches 46

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pickled Peaches

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How to Make Pickled Peaches

  1. In a 6-8 quart saucepan, combine 4 cups sugar and 4 cups white vinegar.
  2. Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
  3. Reduce heat to medium-low and boil gently for 5 minutes.
  4. While the syrup simmers, prepare a spice bag: Combine 2 cinnamon sticks, 1 teaspoon whole cloves, 1 teaspoon allspice berries, and 1 teaspoon whole black peppercorns in a cheesecloth bag or spice infuser. Secure tightly.
  5. Add the spice bag and 4 pounds of peeled and sliced ripe peaches to the simmering syrup.
  6. Gently simmer for 5-10 minutes, or until the peaches are tender but still hold their shape. Stir gently to ensure even cooking.
  7. Remove from heat. Cover the saucepan and let it stand in a cool place for 12-18 hours, stirring the peaches 2-3 times during this period to ensure even flavor distribution.
  8. Bring the peach mixture back to a boil.
  9. Remove the saucepan from the heat and carefully remove the spice bag.
  10. Skim off any foam that has formed on the surface.
  11. Immediately fill hot, sterilized pint or quart jars with the hot peach mixture, leaving ½ inch of headspace at the top of each jar.
  12. Remove trapped air bubbles by running a non-metallic utensil (like a clean plastic spatula) down the sides of each jar.
  13. Wipe the jar rims clean with a damp cloth.
  14. Place clean, hot lids on the jars and screw on the bands firmly, but don't overtighten.
  15. Process in a boiling water bath canner for 25 minutes for quart jars or 20 minutes for pint jars. Ensure the jars are completely submerged in boiling water.
  16. Remove the jars from the canner and let them cool completely. You should hear a 'pop' sound as the jars seal. Check to ensure all jars have sealed properly before storing.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

3162g

Fat

2g

Carbs

270g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Side Dishes The Americas American Southern Vegetarian Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Main Ingredient Preparation Occasion Low Protein Healthy Canning Fruit Low Fat Picnic Summer Vegan Vegetarian Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low In Something Pitted Fruit Peaches To Go Number Of Servings Technique