Pickled peaches are a sweet and tangy delicacy traditionally served alongside roasted meats or as a holiday side. Popular in the American South and Midwest during the early 20th century, these peaches are simmered with cloves, cinnamon, sugar, and vinegar until tender and flavorful. The aromatic blend of warm spices and fruit creates a beautifully preserved dish that keeps well and adds vibrant flavor to any meal. This recipe, cheerfully submitted by Elizabeth Meyers in 1932, offers a simple, flexible method that works well for various fruits, not just peaches.
Ingredients
- 8 lbs peaches (peeled and halved or sliced)
- 4 lbs sugar (about 8 cups)
- 1 pint vinegar (white or apple cider vinegar)
- 16-24 whole cloves
- 3-4 sticks cinnamon
Instructions
Step 1: Prepare the Peaches
- Peel peaches and cut them in halves or slices as desired.
- Stick 2–3 whole cloves into each peach half.
Step 2: Make the Pickling Syrup
- In a large pot, combine sugar and vinegar.
- Add the cinnamon sticks.
- Bring to a gentle boil and stir until the sugar dissolves.
Step 3: Cook the Peaches
- Add the prepared peaches to the syrup.
- Simmer gently until peaches are tender, about 20–30 minutes.
Step 4: Cool and Store
- Remove peaches from syrup and place on a platter to cool.
- Let syrup cool separately.
- Once both are cool, pack peaches into jars or crocks.
- Pour cooled syrup over peaches and seal.
Tips
- For a spicier version, add a few slices of fresh ginger.
- Substitute pears or apples for peaches using the same method.
- Use brown sugar for a richer, molasses-like depth.
- Apple cider vinegar gives a mellower flavor than white vinegar.
- If canning for long-term storage, process sealed jars in a hot water bath for 10–15 minutes.
Nutrition
Calories: 863kcalCarbohydrates: 218gProtein: 3gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.001gSodium: 51mgPotassium: 455mgFiber: 6gSugar: 212gVitamin A: 1187IUVitamin C: 15mgCalcium: 32mgIron: 1mg
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