Pickled Peaches
Transform your summer stone fruit into a bold and tangy treat with this easy Pickled Peaches recipe! Perfectly ripened peaches are lightly peeled, sliced, and immersed in a fragrant brine of white vinegar, sugar, and warming spices like cinnamon, cloves, and star anise, with a touch of fresh ginger for zesty complexity. Ready in just 30 minutes of hands-on time, these pickled peaches are an irresistible blend of sweet, tangy, and spiced flavors. Serve them cold as a unique topping for salads, grilled meats, or desserts, or simply enjoy them as a refreshing snack straight from the jar. Quick to make and bursting with flavor, this recipe is your go-to for preserving the best of summer with a tangy twist.
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Recipe Information
Ingredients
- 6 medium fresh peaches
- 2 cups white vinegar
- 1.5 cups granulated sugar
- 1.5 cups water
- 2 cinnamon sticks
- 6 whole cloves
- 1 star anise
- 1 inch piece (sliced) fresh ginger
- 1 teaspoon kosher salt
Instructions
Wash and lightly peel the peaches, leaving some skin for texture if desired. Halve the peaches and remove the pits. Cut each half into 4-6 wedges depending on the size of the fruit.
In a medium saucepan, combine the white vinegar, granulated sugar, water, cinnamon sticks, cloves, star anise, sliced ginger, and kosher salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
Reduce the heat to low and let the brine simmer for 5 minutes to allow the spices to infuse.
Carefully pack the peach wedges into sterilized mason jars, leaving about 1/2 inch of headspace at the top.
Pour the hot brine over the peaches in each jar, ensuring the peaches are fully submerged and the spices are evenly distributed.
Seal the jars with sterilized lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours to allow the flavors to develop. For best results, wait 2-3 days before serving.
Serve chilled as a topping, side dish, or snack. Store pickled peaches in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 407.1 g | 148% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 376.3 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
