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Pickled Peaches

Total Time

Prep: 20 min. Process: 15 min.


12 servings

Updated: Sep. 30, 2022
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
Pickled Peaches Recipe photo by Taste of Home


  • 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 6 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.
Canning Altitude
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.

Nutrition Facts

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

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