Classic Southern Pickled Peaches
There’s nothing more Southern than a jar of Pickled Peaches! Soaked in a tangy, sweet brine made with apple cider vinegar, brown sugar, cinnamon, cloves, ginger, and vanilla, they’re ready in just 15 minutes before a long chill in the fridge. Enjoy them as a snack or use them to elevate your favorite peach dishes. We love them in this Peach Crisp!
A Quick Look At The Recipe
- Recipe Name: Southern Pickled Peaches
- Serves: 2 16-ounce jars
- Main Ingredients: ripe but firm peaches, apple cider vinegar, packed light brown sugar, water, cinnamon sticks, whole cloves, whole black peppercorns, ground ginger
- Why You'll Love It: These Pickled Peaches are soaked in a tangy-sweet brine of apple cider vinegar, brown sugar, and warm spices, and are ready just 15 minutes before a long chill in the fridge!
Don’t Let Peach Season Pass You By!
As summer winds down and peach season draws to a close, it’s the perfect time to stock up and start pickling! That way, we can savor these sweet, juicy fruits all year long. I can’t wait to use them in recipes like my Ginger Peach Chicken and Baked Peach Oatmeal!
What I love most is that it ain’t complicated. Just make a hot brine, pour it over the peaches and a cinnamon stick in a mason jar, and you’re done. The hardest part is waiting for them to chill before sneaking some.
This recipe pickles the peaches for up to a week, but if you want to preserve them for the whole year, I’ve got instructions on how to do that in the FAQ section below.
If you need more excuses to put peaches on anything and everything, you’ll also love my Peach Freezer Jam, Peach Preserves, and Spiced Peach Butter!
Ingredients
- Peaches (use ripe but firm peaches so they don’t become too soft)
- Apple cider vinegar
- Light brown sugar
- Cinnamon sticks
- Whole cloves
- Whole black peppercorns
- Ground ginger
- Kosher salt
- Vanilla extract
Tips for Perfect Pickled Peaches
- I always run my jars through the dishwasher before starting. Warm, clean jars help the brine distribute more evenly and just make the whole process feel less messy.
- I like to give the jars a gentle swirl (not a shake) after pouring in the brine to make sure the spices spread evenly between the jars.
- If your peaches are on the larger side, don’t be afraid to cut the wedges a little smaller so they fit better in the jars and soak up more of that brine.
- Keep a close eye on the brine while it simmers. It can go from a gentle simmer to a rolling boil pretty quickly, and you don’t want to cook off too much liquid.
- I find it easiest to use a wide-mouth funnel when pouring the brine into the jars. It keeps your counter from turning into a sticky, vinegary mess!
How to Make Southern Pickled Peaches
1. Prep & Add Peaches
Start by cutting your peaches into wedges, then divide the wedges between two 16-ounce jars. Add one cinnamon stick to each jar.
2. Make the Hot Brine
Next, add the vinegar, brown sugar, water, cloves, peppercorns, ginger, and salt to a saucepan.
Bring to a simmer, stirring until the sugar dissolves. Now simmer this for 2–3 more minutes. When done, remove from the heat.
Now grab a strainer and a heat-safe bowl. Pour the hot brine through the strainer into the bowl to remove the cloves and peppercorns. Then pour the vanilla over the whole spices so it runs through the strainer into the bowl, and stir to combine.
Why do I do it this way? I strain out the whole spices and pour the vanilla over them so it picks up all those amazing aromatic oils on the way through. It’s the ol’ Pioneer way of keeping the brine from overcooking the spices and turning bitter!
3. Add Brine & Cool
Once you’ve got your hot brine ready, pour it over the peaches, dividing evenly between the jars.
Let the jars cool down to room temperature, then pop them in the fridge for at least 8 hours, or just leave them overnight.
Now you’ve got pickled peaches to enjoy for days to come!
How To Store
Keep your pickled peaches refrigerated in a mason jar and use within 1 week.
Pickled Peaches FAQs
Ripe but firm peaches are your best bet! If they’re too soft, they’ll turn mushy in the brine, and nobody wants that. I usually give them a gentle squeeze at the store. If there’s just a little give, they’re good to go.
Nope, you don’t have to! I usually leave the skin on because it saves time and honestly, it holds up really well in the brine. That said, if you prefer a smoother texture or just don’t like the skin, go ahead and peel them – totally up to you!
To preserve pickled peaches long-term, you’ll need to process the filled jars in a boiling water bath canner after completing this recipe. This creates an airtight seal that keeps them shelf-stable for up to a year. Here’s how to do it:
1. Make sure there is 1/2 inch of headspace between the liquid and the rim of each jar.
2. Lower the sealed jars into boiling water, making sure they’re covered by at least an inch of water.
3. Process for 20 to 30 minutes, depending on your altitude.
4. Once done, let them cool undisturbed for 12 to 24 hours. You’ll hear a satisfying “pop” as the lids seal.
5. Store them somewhere cool and dark for up to 12 months!
Oh my, so many things! Their sweet-and-tangy flavor pairs beautifully with breakfast, desserts, and even meat. If you’re looking for some inspiration, I love using them in my Grilled Peach & Jalapeño Glazed Pork Tenderloin. The sweet, savory combo is absolutely incredible. And if you have a sweet tooth, try folding them into Peach Cobbler Muffins or an Easy Old-Fashioned Peach Cobbler. Yummmm.
I hope these pickled peaches brought a little Southern sunshine to your kitchen! If you tried them, leave a star rating and let me know in the comments below!
Ingredients
- 3 medium ripe but firm peaches
- 1 cup apple cider vinegar
- ⅔ cup packed light brown sugar
- ½ cup water
- 2 cinnamon sticks
- 1 teaspoon whole cloves
- 1 teaspoon whole black peppercorns
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Cut the peaches into wedges and divide between two 16-ounce jars. Add one cinnamon stick to each jar.3 medium ripe but firm peaches, 2 cinnamon sticks
- Add the vinegar, brown sugar, water, cloves, peppercorns, ginger, and salt to a saucepan.1 cup apple cider vinegar, ⅔ cup packed light brown sugar, ½ cup water, 1 teaspoon whole cloves, 1 teaspoon whole black peppercorns, ½ teaspoon ground ginger, ½ teaspoon kosher salt
- Bring to a simmer, stirring until the sugar dissolves. Simmer for 2–3 minutes.
- Strain the hot brine through a strainer into a heat-safe bowl, discarding the cloves and peppercorns. Remove from the heat and pour the vanilla through the strainer into the bowl, stirring to combine.1 teaspoon vanilla extract
- Pour the hot brine over the peaches, dividing evenly between the jars.
- Cool to room temperature, cover, and refrigerate for at least 8 hours or overnight.
Notes
- Use ripe but firm peaches so they don’t become too soft.
- Peaches can be peeled or left unpeeled.
- I strain out the whole spices and pour the vanilla over them so it picks up all those amazing aromatic oils on the way through. It’s the ol’ Pioneer way of keeping the brine from overcooking the spices and turning bitter!
- Keep refrigerated and use within 1 week.