Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
24 hr 50 min
Prep:
25 min
Inactive:
24 hr
Cook:
25 min
Yield:
2 quarts
Level:
Easy

Ingredients

Directions

Toast pickling spice and crushed red pepper in a dry medium saucepan over high heat until fragrant, about 30 seconds. Add water, vinegar, sugar, and salt and bring to a simmer, stirring to dissolve sugar. Add peaches and simmer just until tender, about 20 minutes. Remove peaches from liquid with a slotted spoon, reserving liquid, and set aside just until fruit is cool enough to touch.

Pinch the skin from peaches-if the skin pulls off easily-and discard. (If the skins cling, don't fret-the peaches will be beautiful and tasty that way as well.) Transfer peaches to a sealed container, cover with the reserved liquid, and refrigerate for at least 24 hours. The peaches will keep for 1 week tightly sealed in the refrigerator.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Pickled Peaches

Recipe courtesy of Damaris Phillips

Grilled Chicken with Peach Pickle BBQ Sauce

Recipe courtesy of Food Network Kitchen

Stuffed French Toast with Pickled Peaches and Bourbon Caramel

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories