Pickled peaches are a delightful twist on a classic fruit. This unique recipe combines sweet and tangy flavors. They make for a perfect addition to salads, cheese boards, or even desserts.
Ingredients:
- 4-5 ripe but firm peaches (peeled and sliced or halved)
- 1 ½ cups white vinegar (or apple cider vinegar for a milder flavour)
- 1 ½ cups water
- 1 cup granulated sugar
- 1 cinnamon stick
- 4-5 whole cloves
- 1 star anise (optional)
- 1-inch piece of fresh ginger (sliced, optional)
- 1 teaspoon whole black peppercorns
- 1-2 small chilli peppers (optional, for a spicy kick)
Instructions:
Prepare the Peaches:
- Wash and peel the peaches. To make peeling easier, blanch them in boiling water for 30 seconds, then transfer to an ice bath.
- Slice the peaches into wedges or leave them in halves, depending on your preference. Remove the pits.
Make the Pickling Brine:
- In a medium saucepan, combine the vinegar, water, sugar, cinnamon stick, cloves, star anise, ginger, peppercorns, and chilli peppers (if using).
- Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
- Reduce the heat and let the brine simmer for 5-10 minutes to allow the flavours to infuse.
Pack the Jars:
- Sterilize your canning jars and lids by boiling them in water for 10 minutes or running them through a dishwasher cycle.
- Pack the peach slices or halves tightly into the sterilized jars.
Pour the Brine:
- Carefully pour the hot pickling brine over the peaches, ensuring they are fully submerged. Leave about ½ inch of headspace at the top of the jar.
Seal and Store:
- Wipe the rims of the jars with a clean cloth to remove any spills.
- Seal the jars with the lids and bands.
- Let the jars cool to room temperature, then refrigerate. For longer storage, process the jars in a water bath canner for 10 minutes.
Wait and Enjoy:
- Let the pickled peaches sit for at least 24 hours (or up to a week) to allow the flavors to develop.
- Serve as a condiment with roasted meats, cheese platters, or enjoy them on their own as a tangy-sweet treat.
Useful Tips:
- Use firm peaches to ensure they hold their shape during pickling.
- Adjust the sweetness or spice level to your taste by adding more or less sugar or chili peppers.
- Pickled peaches can last for several weeks in the refrigerator or up to a year if properly canned.
Pickled Peaches
Learn how to make delicious pickled peaches with our simple recipe! Enjoy the perfect balance of sweetness and tanginess in every bite.
Ingredients
- 4-5 ripe but firm peaches (peeled and sliced or halved)
- 1 ½ cups white vinegar (or apple cider vinegar for a milder flavour)
- 1 ½ cups water
- 1 cup granulated sugar
- 1 cinnamon stick
- 4-5 whole cloves
- 1 star anise (optional)
- 1-inch piece of fresh ginger (sliced, optional)
- 1 teaspoon whole black peppercorns
- 1-2 small chilli peppers (optional, for a spicy kick)
Instructions
- Wash and peel the peaches. To make peeling easier, blanch them in boiling water for 30 seconds, then transfer to an ice bath.
- Slice the peaches into wedges or leave them in halves, depending on your preference. Remove the pits.
- In a medium saucepan, combine the vinegar, water, sugar, cinnamon stick, cloves, star anise, ginger, peppercorns, and chilli peppers (if using).
- Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
- Reduce the heat and let the brine simmer for 5-10 minutes to allow the flavours to infuse.
- Sterilize your canning jars and lids by boiling them in water for 10 minutes or running them through a dishwasher cycle.
- Pack the peach slices or halves tightly into the sterilized jars.
- Carefully pour the hot pickling brine over the peaches, ensuring they are fully submerged. Leave about ½ inch of headspace at the top of the jar.
- Wipe the rims of the jars with a clean cloth to remove any spills.
- Seal the jars with the lids and bands.
- Let the jars cool to room temperature, then refrigerate. For longer storage, process the jars in a water bath canner for 10 minutes.
- Let the pickled peaches sit for at least 24 hours (or up to a week) to allow the flavors to develop.
- Serve as a condiment with roasted meats, cheese platters, or enjoy them on their own as a tangy-sweet treat.
