Description
These Pickled Peaches are a delightful blend of sweet, tart, and spiced flavors, making them a show-stopping addition to cheese boards, grilled meats, or even as a topping for desserts. Packed with ginger, cinnamon, mustard seeds, and lemon, they bring a vibrant twist to any dish.
Ingredients
Scale
- 12 kg ripe peaches – Firm yet ripe, for the best texture and flavor
- Zest and juice of 1 unwaxed lemon – Brightens flavor and prevents browning
- 1 litre apple cider vinegar – Tangy base for the pickling liquid
- 550 g granulated sugar – Balances acidity and creates a syrupy brine
- 6 pink or black peppercorns – Add subtle spice and depth
- 3 thin slices peeled ginger – Provides warmth and aromatic complexity
- 4 cloves – A traditional warm spice that enhances sweetness
- 1 cinnamon stick – Cozy, comforting flavor that pairs beautifully with peaches
- 1/2 tsp yellow mustard seeds – Adds texture and unique spice
Optional Add-Ons:
- Star anise or cardamom – For a different spice profile
- Fresh herbs like rosemary or thyme – Add an herbal aromatic layer
Substitutions:
- Peaches: Try apricots if peaches aren’t available
- Sugar: Swap with honey or agave for a natural sweetener (adjust to taste)
Instructions
- Sterilize Your Jar: Wash a large mason jar in hot soapy water, rinse well, and dry in a low oven (120°C/250°F).
- Score and Blanch Peaches: Cut a small cross on the bottom of each peach and place them in boiling water for 10 seconds.
- Ice Bath: Transfer peaches to a bowl of ice water to loosen the skins. Peel and discard skins.
- Halve and Toss in Lemon Juice: Halve the peaches, remove pits, and toss them in fresh lemon juice and zest to preserve color and flavor.
- Prepare Pickling Brine: In a non-aluminum pot, combine vinegar, sugar, peppercorns, ginger, cloves, cinnamon, and mustard seeds. Heat gently until sugar dissolves.
- Add Peaches: Bring the mixture to a boil for 5 minutes, then add peaches. Simmer for 5–10 minutes until they are just soft.
- Fill the Jar: Using a slotted spoon, transfer peach halves to the sterilized jar. Leave headspace for the syrup.
- Pour Syrup: Simmer the brine until slightly thickened. Strain and pour it over the peaches until fully submerged.
- Seal and Cool: Seal the jar tightly. Let cool at room temperature. Best enjoyed after 2 days, stored in the fridge for up to 1 month.
Notes
- For Canning: If you plan to can for shelf storage, process in a water bath for 10–15 minutes.
- Pairing Ideas: Try these pickled peaches with pork chops, soft cheese, or vanilla ice cream.
- Make Ahead: Great for gifts or meal prep — just make sure to chill at least 48 hours for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Preserves, Pickles
- Method: Boiling, Pickling
- Cuisine: American Southern-Inspired
Nutrition
- Serving Size: 1/2 peach with syrup
- Calories: 80
- Sugar: 16g
- Sodium: 5mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: undefined
Keywords: pickled peaches, summer preserves, fruit pickles, peach canning recipe, spicy pickled fruit