Southern Pickled Peaches

Traditional Southern Pickled Peaches 🍑

Sweet tea meets brine — a jar of pure Southern comfort.

🧂 Ingredients

(Makes about 4 pint jars or 2 quarts)

• 4 lbs (1.8 kg) small, firm peaches (freestone preferred)

• 3 cups sugar

• 2 cups apple cider vinegar

• 1 cup water

• 1 tbsp whole cloves

• 4–6 cinnamon sticks (1 per jar)

• 1 tsp whole allspice

• 1 lemon, thinly sliced (optional, for brightness)

🥣 Instructions

1. Prepare the peaches
Bring a pot of water to a boil.
Blanch peaches for 30–60 seconds, then immediately transfer to ice water.
Slip off skins (they’ll peel easily) and cut peaches in half, removing pits.

2. Make the brine
In a large, non-reactive pot, combine sugar, vinegar, water, and spices.
Bring to a boil and simmer for 5 minutes, stirring until sugar dissolves.
Add lemon slices if using.

3. Cook the peaches
Gently add peach halves to the simmering brine.
Cook 5–8 minutes, just until tender but not mushy — you want them to hold their shape.

4. Pack the jars
Using a slotted spoon, transfer peaches (and lemon slices, if included) to sterilized jars.
Place a cinnamon stick in each jar.
Pour the hot spiced syrup over peaches, leaving ½ inch headspace.

5. Seal & store
Wipe rims, seal jars, and process in a boiling water bath for 10 minutes.
Cool completely and store in a cool, dark place.
Let them sit for at least 1 week before eating to develop full flavor.

🍯 Serving Suggestions

• Serve chilled with roast pork, turkey, or ham.

• Spoon over buttermilk biscuits or pound cake for dessert.

• Add to charcuterie boards with country ham and aged cheddar.

• Use the syrup in cocktails — a “Southern Smash” (bourbon + pickled peach syrup) is divine.

💡 Chef’s Notes

• White peaches yield a slightly floral note; yellow peaches bring bolder flavor and color.

• Don’t skip the cinnamon and clove — they’re what make Southern pickled peaches distinct from Northern or European versions.

• These jars keep up to 1 year unopened and 1 month refrigerated after opening.