Pickled Peaches With Sweet Spices
- Total Time
- 1 day
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 2½ pints
- 8medium-size or large ripe-but-firm peaches
- Juice of 1 large lemon
- 1tablespoon plus 16 cloves
- 1½teaspoons allspice, cracked or coarsely ground in a spice mill
- 1cinnamon stick
- 1vanilla bean, cut in half
- 1cup cider vinegar
- ½cup water
- 1cup raw brown (turbinado) sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
345 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 84 grams carbohydrates; 6 grams dietary fiber; 77 grams sugars; 3 grams protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of water to a boil and drop in peaches. After 30 seconds, transfer to a bowl of ice water, then drain and skin. Place in a bowl and toss with lemon juice.
- Step 2
Tie 1 tablespoon cloves, the allspice and the cinnamon stick in a cheesecloth or muslin bag. In a pot large enough to accommodate all the peaches, combine vinegar, water, sugar, spice bag and vanilla bean and bring to a boil. Reduce heat and simmer 5 minutes. Skim off any foam that rises. Add peaches to the pot and continue to simmer 3 to 5 minutes, until a toothpick can easily penetrate down to the pit. Remove from heat.
- Step 3
Using tongs, carefully remove each peach from pot and transfer to a bowl. When cool enough to handle, cut in half and remove pits. Stud each half with a clove and return to pot. Cover and refrigerate overnight.
- Step 4
The next day return pot to stove and flip over the peach halves. Squeeze spice bag over the pot to extract fragrant brine, and discard bag. Bring peaches back to a boil and turn off the heat.
- Step 5
Pack peaches into hot, sterilized jars. Pour in syrup, leaving ½ inch of headspace. Cut vanilla bean into halves or thirds and put a piece into each jar. Seal jars, allow to cool and refrigerate for up to 2 months.
Tip
- To sterilize jars, submerge in a pot of water, either with a rack or a towel on the bottom (I used a pasta pot with an insert), bring to a boil and boil 5 to 10 minutes. Using jar grips, carefully remove from hot water bath, tip out water, and place on a towel.
Private Notes
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Cooking Notes
Paula C.
For quite a few years now I have been sterilizing my jars by putting them in a 300 degree oven for 30 minutes after washing them in hot, sudsy water. So far, I have had no problems with this method and I can about 200 jars of pickles, relishes, salsas, and jams each year. If I were handling low acid foods, I think I would go back to the boiling water method.
Laura
These peaches are amazing! Serve over a plain biscuit with vanilla ice cream. Mmmmm....
LeChef
Yes... or at least down to room temp... If you put a hot jar in the fridge, aside from the potential for a messy explosion from the rapid cooling of the hot glass, you can heat a portion of your fridge and accelerate the spoilage of nearby foods.
Candice
http://www.frugalupstate.com/recipes/pickled-peach-recipe/
This is a similar recipe where you can process them to be shelf stable. I can only imagine them get yummier over time! I'm saving mine for the holidays!
Mary S
Can these peaches be canned using canning jars (instead of refrigerated) and left at room temperature for long-term storage, as with other canned foods?
nedra
Thanks to Martha Rose Shulman for this recipe. It was an essential part of Thanksgiving every year for our family in Southern Illinois. Somehow this recipe did not make it into my mother’s family cookbook, so I am delighted to find it again! Our Thanksgiving will be ever so much yummier, even though we may not be able to gather as a large family in 2020.
Michelle
So do I need to use fresh canning lids or can I use old ones since this is going in the fridge?
Morrie
Can this recipe be canned using the hot water sealing method?
Joy Cook
The flavor of these peaches is delicious. However, I only had enough syrup for 2 jars. Next time I will double it or more. Also, 8 peaches was way too many.
Julie
I am wondering if the liquid is supposed to cover the peaches as they simmer. Or is it more like steaming them?
Laura
These peaches are amazing! Serve over a plain biscuit with vanilla ice cream. Mmmmm....
Louisa
Should the jars cool before putting them in the refrigerator?
jeffrey
What happened?
LeChef
Yes... or at least down to room temp... If you put a hot jar in the fridge, aside from the potential for a messy explosion from the rapid cooling of the hot glass, you can heat a portion of your fridge and accelerate the spoilage of nearby foods.
Eva
I'm about 1/2 through the process of making these, and I'm concerned about the amount of liquid. I guess we'll see, but it doesn't seem like enough.
Janice White
The peaches release their juice so there is more than enough liquid.
John Dunlap
Question: How best can I can these for a longer shelf life outside the refrigerator?
Martha Rose Shulman
I have not canned these for longer shelf life. I am sure you will get some responses from the canning community.
Candice
Shoot, at this very moment I have mine in a hot water bath going for 25 mins. Didn't realize this was a refrigerator recipe. Hopefully they turn out alright!!
Candice
http://www.frugalupstate.com/recipes/pickled-peach-recipe/
This is a similar recipe where you can process them to be shelf stable. I can only imagine them get yummier over time! I'm saving mine for the holidays!
Paula C.
For quite a few years now I have been sterilizing my jars by putting them in a 300 degree oven for 30 minutes after washing them in hot, sudsy water. So far, I have had no problems with this method and I can about 200 jars of pickles, relishes, salsas, and jams each year. If I were handling low acid foods, I think I would go back to the boiling water method.
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