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How to Make Pickled Peaches Or Pears
- In a medium saucepan, combine 2 cups white vinegar, 1 ½ cups granulated sugar, and 1 cinnamon stick (optional).
- Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved. Reduce heat to a simmer.
- While the syrup simmers, prepare your fruit. Wash and peel 2 lbs of ripe peaches or pears. Halve or quarter them depending on size. If desired, insert 2-3 whole cloves into each fruit piece.
- Gently add the fruit to the simmering syrup in a single layer. Simmer for 5-7 minutes, until slightly softened but still holding their shape.
- Remove the fruit with a slotted spoon and place it in sterilized jars. Repeat steps 4-5 until all the fruit is cooked and placed in jars.
- Pour the remaining hot syrup over the fruit, leaving about ½ inch of headspace.
- Wipe the rims of the jars clean, seal tightly, and let cool completely. The syrup will thicken as it cools.
- Store your pickled peaches or pears in a cool, dark place for at least 2 weeks before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
264g
Fat
0g
Carbs
22g
