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Tangy and sweet, these pickled peaches remind me of long sunny days even in chilly months. Swirls of cozy spices make them awesome with cold meats, cheese plates, or piled on a scoop of ice cream.
When I first gave these a go, I couldn’t help but pour the spiced syrup straight over vanilla ice cream. Every bite takes me back to lazy summer family barbecues and picnics in the park.
Tasty Ingredients
- Raw brown turbinado sugar: Adds a deeper sweetness and light caramel hint Big golden crystals give it that extra oomph
- Water: Cuts the sharpness of the brine, keeping the taste smooth
- Cider vinegar: Brings full-on tang If you grab the raw, unfiltered kind, the flavor pops even more
- Vanilla bean: Slice it open so the little seeds drift into the syrup All you need is one fresh, squishy pod
- Cinnamon stick: Gives that gentle, warming note Go for a quality kind like Ceylon if you spot it
- Allspice: Crack a few for a cinnamon-nutmeg vibe with extra depth
- Whole cloves: Some go into the syrup, some get poked into peach halves for a gentle spice Pick out dark brown, fragrant ones
- Lemon juice: Perks up the fruit and keeps the color bright Juice a lemon yourself if you can
- Firm ripe peaches: Grab ones that are just a bit soft with no tough spots They won’t fall apart in the jars
Mouthwatering Step Guide
- Jar the Peaches:
- Spoon the peaches neatly into freshly cleaned hot jars. Pour the steamy syrup on top, making sure to leave half an inch at the top. Pop in a chunk of vanilla bean and close each jar up tight. Let everything cool down before tucking the jars in the fridge.
- Finish and Pack:
- Flip the peach halves gently so they soak evenly. Dig out the spice pouch and squish out any trapped juice before tossing. Give the syrup a quick boil, then switch off the heat fast.
- Halve and Pit the Peaches:
- Gently lift each peach out with tongs when they’re done. Once they’re cool enough to touch, cut them in half and dig out the pits. Press a clove into every piece for that cozy hit, then slip them back into the syrup. Let the fruit and flavors chill together overnight in the fridge with a lid on.
- Parcook the Peaches:
- Slide the whole peaches into the spicy syrup. Simmer for a handful of minutes (three to five is plenty), until a toothpick slides right in to the middle. Take them off the heat next.
- Make the Spice Bundle:
- Wrap the cinnamon, whole cloves, and banged-up allspice in a bit of cheesecloth and tie it up. Drop that bundle into a big pan with the vinegar, water, vanilla, and sugar. Get it bubbling nicely then lower to a simmer for five minutes. Scoop off any foamy bits you spot.
- Prepare the Peaches:
- Boil a big pot of water. Toss in the peaches for about half a minute before dunking them in an ice bath. The skins slide off so easily. Toss the peeled peaches in lemon juice so they don’t go brown.
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I get excited every time I find those tiny vanilla beans in the jar. The light floral scent makes me think of my grandma’s kitchen where vanilla pods always hung in bunches by the window drying out for later.
How to store it
Once you’ve sealed the jars, you’ll have up to two months of peachy goodness in the fridge. Always grab a clean spoon so the peaches stay fresh. Want to stash them even longer Go for water bath canning to keep them safe on the shelf.
Swaps and Mix-Ins
No turbinado sugar Don’t stress, light brown sugar will do. Want to shake up the flavor Try some cardamom pods instead. If you’re out of cider vinegar, white works too but comes out a little more zippy.
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Fun ways to enjoy it
Pair these peaches with grilled chicken or pork. Try them over creamy goat cheese salad or spooned onto cold ice cream with roasted nuts. They even turn a plain bowl of oatmeal or yogurt into something sweet and tangy.
The Southern story
Across the South, pickling fruit is an old tradition folks have passed down for ages. Sweet pickled peaches showed up on holiday tables for generations and still bring that cozy, old-school summer feeling.
FAQs About the Recipe
- → How do I peel peaches easily for pickling?
Stick your peaches in boiling water for half a minute, then drop them in ice water. The skins should slide right off, no hard work needed.
- → Can I adjust the amount of sugar or spices?
Go for it. Use less or more sugar and change up the spices until you've got just the right taste for you.
- → How long should the peaches marinate in the syrup?
Let the peaches cool off in the syrup and stash them in the fridge overnight so that tasty flavor gets deep inside.
- → Do I need to sterilize the jars?
Don't skip this part! Sterilizing keeps everything fresh and safe so your peaches last and don't spoil.
- → How can I use pickled peaches?
Drop them on yogurt, dress up some desserts, put them with a cheese spread, or spoon next to your favorite roast.
- → Is it necessary to use whole spices?
Whole or chunky spices are best. They taste cleaner and are way easier to pull out before you can up your peaches.