These southern pickled peaches are an all time favorite – great on sandwiches, eaten as-is or enjoyed with Sunday dinner.
When it comes to pickling, peaches probably aren’t one of the first things that come to mind. Nor are beets – am I right? Oddly enough though, pickled beets and pickled peaches are both wonderful items to pickle.
And thankfully, pickling both of them is quite easy – simple ingredients, a few spices, some wide mouth jars and you have a deliciously addictive snack that will blow the lid off anything you have ever thought to be true in the world.
Southern pickled peaches are definitely a thing, y’all.
Southern Pickled Peaches
These spicy, yet tangy southern pickled sweet peaches make a wonderful addition to a summer relish tray. Or, kick it up a bit and serve them next to some grilled pork or chicken.
You’ll want to look for peaches that are a bit firm, since they have a tendency to soften up in the liquid. Avoid starting with over ripe or too-soft peaches – they will soften even more in the pickling process making for a mushy outcome.
Get started by gathering your ingredients and setting your wide mouth jars aside. You can choose to use 2 wide mouth pint size jars or one wide mouth quart jar. It takes a lot of peaches to fill up one jars there’s no need to go overboard and have tons and tons of jars.
Combine the sugar, vinegar and water into a large pot and bring to a boil. Boil there for five minutes. Dunk your peaches into the boiling syrup for 5-6 minutes, and then gently spoon them into clean and sterile wide mouth jars. Top with the liquid, 1/2 inch from the rim, then carefully add a cinnamon stick into and tablespoon of cloves to each jar.
Wipe the rims with a clean, dry cloth and top with lid and band.
When to Eat Pickled Peaches
The best thing about making pickled peaches is being able to enjoy them immediately. Though you can enjoy them right away, waiting a day or two will give them an even deeper flavor.
I usually let mine sit on the counter for 24 hours before moving to the refrigerator.
Unlike regular canning recipes, this recipe doesn’t have the option for long term storage. However, they keep for several weeks in the fridge. Not to mention, they’re super easy to make, so you can whip up another batch relatively quickly.
How to Store Pickled Peaches
These pickled peaches cannot be stored in a pantry, but they can be refrigerated. Thankfully they keep for quite a long time. This recipe will keep for up to 5-6 weeks when refrigerated properly.
More pickling recipes:
- Pickled Celery Sticks
- Quick Pickled Red Onions
- Spicy Pickled Pineapple
- Zucchini Pickles
- Raw Pickled Beets
- Spicy Pepper Pickled Broccoli
I hope you love this recipe for Southern Pickled Peaches – they are so easy and delicious! Please take a minute to leave a comment and rate the recipe as well. Don’t forget to follow me on Pinterest.
Southern Pickled Peaches
- wide mouth canning jars
- 4 C sugar
- 1 C white vinegar
- 1 C water
- 2 Tbsp whole cloves
- 4 cinnamon sticks
- 4 lbs peaches peeled and sliced
- Combine the sugar, water and vinegar in a large pot, bring to a boil for 5 minutes.
- Place the peaches into the boiling syrup for 5-6 minutes or until tender.
- Spoon the peaches into sterile jars. Top with liquid to 1/2 inch from the rim.
- Place 2 cinnamon sticks and 1 Tbsp whole cloves in each jar.
- Top with lids and bands. Allow to cool (up to 24 hours) then transfer to the fridge.
- Keep refrigerated until ready to serve. Peaches will last for up to 5 weeks when properly refrigerated.