Pickled Peaches

  • Level: Easy
  • Total: 24 hr 50 min
  • Prep: 25 min
  • Inactive: 24 hr
  • Cook: 25 min
  • Yield: 2 quarts
Save Recipe

Ingredients

1 tablespoon pickling spice

1/4 teaspoon crushed red pepper

5 cups water

2 1/2 cups white wine vinegar

2 cups sugar

1 tablespoon kosher salt

6 firm but ripe peaches, quartered and pitted, with skins (about 2 1/4 pounds)

Directions

  1. 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.
  2. 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.

Easy Peach Cobbler

Pickled Peaches

Grilled Chicken with Peach Pickle BBQ Sauce

Stuffed French Toast with Pickled Peaches and Bourbon Caramel

Dirty Pickle

Pickled Grapes

Quick Pickles

Dill Pickles