In my pickling journey, I was pretty much done screwing around with pickled fruits but this pickled peach recipe has restored my faith. Far and away the best pickled fruit to date, these are a good consistency and texture, the right flavor – not too sour, not too spicy…a.k.a. these pickles still resemble the original fruit – and definitely will be a repeat in my pickling repertoire.
There were way more recipes for pickled peaches than I expected and I definitely didn’t know they were such a big thing. I went a little rogue here but somewhat followed this Food Network recipe the most closely. There really is a huge range and variety here of what you can do here – spicy, super sweet, seasonally spiced, you name it. Try whatever you think you’ll a-peach-iate the most!
A few quick notes: the reason the texture of this is actually good is because I used very hard (not ripe at all) peaches. So they actually pickled more similar to a fruit like apples. Secondly, the process of scoring, boiling, cooling and peeling these peaces was pretty time consuming. If you’re like me and don’t actually mind the texture of peach skin, I would actually try this recipe without peeling next time.