Description
Quick and easy Pickled Peaches made with ripe peaches, vinegar, sugar, cinnamon, and cloves for a sweet, tangy Southern-style fruit recipe.
Ingredients
Scale
- 2 pounds fresh peaches, peeled and evenly sliced
- 2 cups white sugar
- 1/2 cup white vinegar, 5% acidity or higher
- 1/2 cup water
- 1 teaspoon whole cloves
- 1 to 2 cinnamon sticks, about 3 inches each
Instructions
- Peel the peaches with a vegetable peeler or blanch them briefly, then slice them evenly to your preferred thickness.
- Add the sugar, vinegar, water, whole cloves, and cinnamon sticks to a large non-reactive saucepan.
- Bring the mixture to a gentle boil over medium-high heat, stirring occasionally until the sugar dissolves.
- Reduce the heat to medium, cover the pan, and boil the syrup for 5 minutes.
- Uncover the pan and boil the syrup for another 5 minutes so the spices release their flavor.
- Increase the heat to medium-high, add the sliced peaches, and bring the mixture back to a gentle boil.
- Cook the peaches for 5 minutes, stirring gently so the slices stay mostly intact.
- Remove the pan from the heat and let the peaches cool slightly.
- Transfer the peaches and syrup to sterile mason jars, leaving 1/2 inch headspace if canning.
- Remove air bubbles, add lids, and refrigerate or process in a water bath canner for 5 minutes, adjusting for jar size and altitude as needed.
Notes
- Use ripe but firm peaches for the best texture.
- Apple cider vinegar may replace white vinegar if it has 5% acidity or higher.
- Cut away any brown spots before slicing the peaches.
- For refrigerator storage, chill the jars and use within 2 to 3 weeks.
- For pantry storage, follow safe water bath canning guidelines and adjust processing time for altitude.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 ounce
- Calories: 121
- Sugar: 30
- Sodium: 1
- Fat: 1
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 1
- Cholesterol: 0