Pickled Peaches

Where do all those succulent, juicy peaches go when summer nears its end? Part of their charm is that they’re ripe one minute, gone the next. For those who can’t bear to say goodbye, it’s Southern pickled peaches to the rescue. They capture the wonderful texture of peaches and boost their flavor with a sweet, sour and spicy syrup that you’ll want to sip right down when the fruit is finished.

You’ll need to come to grips with some canning 101 know-how to preserve your pickled peaches, and this recipe calls for some basic canning supplies, including Mason jars, lids, bands and a canner—though any large water bath with a basket that you can lift out will work as well.

Ingredients for Pickled Peaches

• Cinnamon sticks: The cinnamon sticks release their delightful baking spice aroma into the brine—and look intriguing in the jar.
• Whole peppercorns: This recipe for pickled peaches calls for a substantial amount of whole peppercorns to give warmth and spice to the peaches.
• Whole cloves: This is another classic fall spice that lends a pungent aroma and pleasantly numbing sensation to the brine.
• Gingerroot: Thinly slice the fresh ginger with the skin still on for its instant heat.
• Peaches: Use fresh, medium-sized peaches, pitted, peeled and quartered. Make sure to remove any discolored or bruised parts.
• Sugar: Use standard white sugar for its strong sweetness, or you could add maple syrup or honey for their subtle fragrance.
• Vinegar: White vinegar or apple cider vinegar both preserve the peaches and mellow in the jar to give the brine its sweet and sour finish.

Directions

Step 1: Add the spices and peaches to the jars

Divide the cinnamon sticks, peppercorns, cloves and ginger among six hot 1-pint jars, then add the peach slices.

Step 2: Boil the brine and fill the jars

In a large saucepan, bring the sugar, vinegar and water to a boil to make a thin syrup. Carefully ladle the hot liquid over the peaches, leaving 1/2 inch of headspace as the contents settle. Remove any air bubbles by tapping and shaking the jars, then, if needed, adjust the headspace by adding a little more hot liquid. Wipe the rims with a damp cloth, center the lids on the jars, then screw on the bands until fingertip tight.

Step 3: Process the jars in a canner

Place the jars into a canner with simmering water, ensuring that they’re completely covered. Bring the water to a rolling boil and process for 15 minutes. Carefully remove the jars and let them cool.

Editor’s Tip: Pickled peaches look most appealing if you stack the slices in the jar with the cores facing inward. It’s a good tip if you’re hoping to sell your pickled peaches at a farmers market or fair, or plan to give them away as gifts.

Pickled Peach Variations

• Lose the heat: For a sweeter version without the spiciness, you can leave out the ginger and reduce the quantity of peppercorns. The sweetness of the peaches will then come to the fore.
• Play with presentation: You don’t have to peel the peaches if you want to keep their color and lose a lot of fussy prep work. Some cooks also stud their peaches with the cloves like a holiday ham.
• Make quick pickled peaches: You can simmer the syrup from the start using all the ingredients except the peaches, then add the fruit and poach until they’re tender. Then remove the peaches and place them in your jars, pour on the syrup and seal, skipping the canning bath. These quick spiced peaches should be enjoyed within a day or two, however.

How to Store Pickled Peaches

Once the jars have cooled, you can check the seal, remove the bands to prevent rusting and store the jars in a cool, dark pantry. If you’re making the quick pickled peaches recipe, however, store the peaches in the refrigerator for up to three weeks maximum.

How long do pickled peaches last?

Once you’ve broken the seal on the jar of pickled peaches, you should really eat them within three weeks, and keep them refrigerated before the consistency turns fuzzy. But if you’re canning and processing them to create a seal, they can last for years.

Pickled Peach Tips

What can I serve with pickled peaches?

For dessert, pickled peaches are great to enjoy with ice cream or a slice of spongy cake, like pound cake. However, you can also try pickled peaches with cheese, in a salad or on top of meat or fish. They’re surprisingly good with pork chops or salmon, for example.

Is there any use for the pickling juice?

This sweet, sour and spicy juice is just too good to leave behind. Some people sip it straight from the jar, but it also goes well over ice cream, yogurt or granola. It works too on any meat dish with a sweet sauce, like ribs, chicken wings or bacon.

How do I stop canned pickled peaches from spoiling?

First-time canners can avoid some of the most common mistakes and learn how to pickle safely by sliding a thin spatula down the side of the jar to remove air bubbles, making sure the rim is moist when you place the lid and taking care not to add a cold jar to hot water, which can crack it. When your cans have cooled, if the lid is indented and there’s no give when you press, you’ve got a safe seal.