Week 32: Pickled Peaches

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.

Pickled Peach Recipe

Makes 1 quart


  • 1/4 cup water
  • 1 3/4 cups white (or rice) vinegar
  • 1/4 cup sugar
  • 1 tbsp salt
  • 1/2 tsp mustard seeds
  • 1/4 tsp crushed red pepper
  • 2 cinnamon sticks
  • 1 1/2 lbs peaches (3-4 large)
  • Pot of water (enough to cover peaches for boiling)
  • Bowl of ice water (enough to cover peaches for cooling)



  • Bring pot of water to a boil and score bottom of peaches. Place peaches in boiling water for 1 minute; transfer to bowl of ice water to cool.


  • Bring the water, vinegar, sugar and salt to a boil until salt and sugar are fully dissolved. Set aside to cool.


  • Add cinnamon sticks, mustard seeds and red pepper to jar. Once peaches are cool to the touch, peel and cut into quarters or eighths, depending on your preferred size.


  • Fill jars with cut peaches.


  • Cover with brine and seal. Give jar a shake to distribute spices.


  • Recommended use: refrigerate jars; these are definitely better cold. Eat within a few days to ensure a crisp and delightful pickled peach.

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