Pickled Peaches Recipe
Pickled Peaches Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Process: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Process: 15 min.

Ingredients

  • 6 cinnamon sticks (3 inches)
  • 24 whole peppercorns
  • 18 whole cloves
  • 2 teaspoons thinly sliced fresh gingerroot
  • 12 medium peaches, peeled, pitted and quartered
  • 3 cups sugar
  • 1 cup white vinegar
  • 1 cup water

Directions

Divide cinnamon sticks, peppercorns, cloves and ginger slices among six hot pint jars; add peaches.
In a large saucepan, bring sugar, vinegar and water to a boil. Carefully ladle hot liquid over peaches, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 12 servings.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Pickled Peaches in TasteofHome.com 2017

Nutritional Facts

1 serving: 78 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (17g sugars, 2g fiber), 1g protein.

  • 6 cinnamon sticks (3 inches)
  • 24 whole peppercorns
  • 18 whole cloves
  • 2 teaspoons thinly sliced fresh gingerroot
  • 12 medium peaches, peeled, pitted and quartered
  • 3 cups sugar
  • 1 cup white vinegar
  • 1 cup water
  1. Divide cinnamon sticks, peppercorns, cloves and ginger slices among six hot pint jars; add peaches.
  2. In a large saucepan, bring sugar, vinegar and water to a boil. Carefully ladle hot liquid over peaches, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 12 servings.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Pickled Peaches in TasteofHome.com 2017

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