Pickled peaches are a Southern classic that captures summer’s sweetness with a tangy, spiced twist. Tender peaches are simmered in a fragrant syrup of vinegar, cinnamon, and cloves—creating a preserve that’s both nostalgic and surprisingly versatile. Their sweet-tart flavor pairs beautifully with grilled pork, roasted chicken, or charcuterie boards, and they add an elegant accent to salads, cheese plates, or even a scoop of vanilla ice cream.
INGREDIENTS:
4 cups sugar
1 cup white vinegar
1 cup water
15 whole cloves
4 – 4 1/2 pounds fresh peaches, blanched and peeled, cut in half and pitted (or cut into slices, your preference)
5 (3-inch) cinnamon sticks
5-pint jars, lids, and rings, sterilized
METHOD:
In a large saucepan, combine sugar, vinegar, and water. Stir over medium-high heat until the sugar dissolves. Add the cinnamon sticks and cloves, cover, and bring to a full boil. Boil for 5 minutes to infuse the syrup with spice.
Strain out the cinnamon and cloves if you prefer a lighter flavor—or leave them in for a more intense spiced syrup. Add the prepared peaches to the hot liquid. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes, or until peaches are tender but not falling apart.
Using a slotted spoon, pack the hot peaches carefully into sterilized jars, leaving 1/2 inch of headspace. Pour the hot syrup over the fruit, covering completely. Slip one cinnamon stick into each jar, if desired.
Wipe the jar rims clean with a damp cloth, then seal with sterilized lids and rings. Process jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove and cool on a towel-lined surface.
Serving Ideas
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Serve chilled alongside roasted pork, turkey, ham, or grilled chicken.
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Slice and add to green or grain salads for a sweet-spicy accent.
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Spoon over vanilla ice cream or yogurt.
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Pair with cheeses like brie, blue, or aged cheddar on a charcuterie board.
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Dice and mix into chutneys, relishes, or glazes for duck or lamb.
