Pickled Peaches

Pickled Peaches

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  • Prep Time


  • Total Time


  • Servings



  • 4

    cups sugar

  • 2

    cups white vinegar

  • 4

    (3 inch) cinnamon sticks

  • 15

    whole cloves

  • 4

    pounds fresh peaches – peeled, pitted and sliced

  • Note: 3 to 4 small to medium peaches = 1 pound

  • 16

    small to medium peaches needed approximate for this recipe


Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor. Pack peaches into four hot, sterile 1-pint jars to within 1 inch of the rim. Fill each jar with syrup to within ½ inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screw bands. Process in a hot water bath for 10 minutes. Yield: 4 pints


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