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
- Use firm, barely ripe peaches so they hold their shape during cooking.
- Whole spices (cloves, cinnamon sticks) can be increased for a stronger holiday flavor.
- A few strips of lemon peel add brightness without altering the vintage taste.
- Substitute half the white sugar with brown sugar for a deeper caramel flavor.
- Add star anise or allspice for a warming, spiced variation.
- If storing long-term, use sterilized jars instead of crocks and process in a water bath according to modern canning guidelines.
- Serve over ice cream, alongside roast meats, or on cheese boards.
- Replace peaches with apricots, pears, or plums using the same method.
- Reduce sugar by 25% if you prefer a less sweet brine (but flavor will differ from the 1932 version).
Nutrition
Calories: 145kcalCarbohydrates: 37gProtein: 0.5gFat: 0.1gSodium: 2mgPotassium: 105mgFiber: 1gSugar: 35gVitamin A: 225IUVitamin C: 4mgCalcium: 8mgIron: 0.2mg
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