Pickled Peaches
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Pickled Peaches

Prep: 20 minutes plus chilling
Cook: 20 seconds • Serves: 8

8 ripe but firm peaches (about 3 pounds)
3 cinnamon sticks
3 cups apple cider vinegar
2 cups water
1 cup granulated sugar
2 teaspoons ground allspice
2 teaspoons whole black peppercorns
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon whole cloves

1.Heat medium covered saucepot of water to boiling over medium-high heat; fill large bowl with ice water. With small knife, cut a shallow “X” on bottom of each peach. Add peaches to boiling water and cook 20 to 25 seconds or just until the skin begins to peel at “X.” With slotted spoon, transfer peaches to ice water; cool 1 minute. Remove and discard skin and pit from peaches; cut each peach into quarters and place in large bowl.

2.Discard water in saucepot. Add remaining ingredients; heat to boiling over medium-high heat, stirring until sugar dissolves. Pour cider mixture over peaches; cool completely. Cover and refrigerate at least 8 hours or up to 1 week.

Approximate nutritional values per serving:
78 Calories, 0g Fat (0g Saturated), 0mg Cholesterol,
39mg Sodium, 19g Carbohydrates, 2g Fiber, 1g Protein

Chef Tip:
> Try pickling 2 red onions cut into wedges along with the peaches.