Pickled Peaches: 4 Ways to Serve Pickled Peaches

Pickled peaches are a sweet and tangy condiment consisting of fresh peaches that you preserve in a pickling mixture of vinegar, water, sugar, and warm spices. You then either process the peaches in boiling water or store in the refrigerator. You can eat pickled peaches straight out of the jar for a sweet and tangy snack or side dish packed with briny flavor, or you can mix them into a fruit jam or serve them in a salad, with ice cream, or alongside savory dishes.

The process for pickling peaches is similar to the process for pickling cucumbers (to make dill pickles), beets, or jalapeños but uses sweeter pickling ingredients. While you should follow a pickled peaches recipe that appeals to you, here are general instructions for how to pickle peaches using a water bath canning method:

1. 1. Choose the right peaches. Select ripe, firm peaches with no visible brown spots or soft spots. Ripe peaches are unlikely to fall apart during the pickling process, yet they are still soft enough to take on an almost candied consistency after you pickle them. Underripe peaches will be firm but will not become as soft in the pickling liquid, nor are they as sweet as ripe peaches.
2. 2. Sanitize the pickling jars. Prepare quart jars or other canning jars. Bring a large pot of water to a boil. Submerge the jars completely in the hot water, letting them sit for at least ten minutes. Sanitize the lids as well. Remove the jars from the water with a jar lifter or canning tongs and place them on a clean, dry cloth.
3. 3. Peel the peaches. One of the simplest methods for removing peach skin is to cut an “x” into the end of every peach (the side opposite the stem) and then blanch them in a large pot of boiling water for thirty seconds. You can use the same pot you used to sanitize the canning jars. Plunge the peaches into ice water immediately afterward to stop them from cooking. Once they are cool enough for you to handle, the peaches should peel easily.
4. 4. Make the pickling liquid. In a medium saucepan, combine the pickling liquid ingredients—for example, a combination of water, sugar, salt, vinegar (white vinegar or apple cider vinegar), cinnamon sticks, whole cloves, and allspice. Boil the pickling liquid for about ten minutes, then turn off the heat.
5. 5. Fill the jars. You should be able to place small whole peaches directly into the jars, or you can cut the peaches into quarters first. Pack them into the jars. Then carefully ladle the hot pickling liquid over them, leaving about an inch of headspace from the rims of the jars to account for the air bubbles that the pickling process will produce.
6. 6. Process the jars. Secure the lids on the jars. They should be tight but not too tight. Return to a boil the same pot of water you used for sanitizing the jars and blanching the peaches. Using jar lifters, which have non-slip grips that fit around the rim of a jar, carefully lower the filled jars into the boiling water. Submerge the jars completely for ten minutes. Then remove the jars and store them at room temperature for a couple of months or up to a couple of years if you do not open them.

Pickled peaches are sweet and a little tangy due to the acidity that the pickling liquid creates during fermentation. This unique flavor means pickled peaches can pair well with savory dishes and sugary desserts alike. Here are four ways to consider enjoying pickled peaches:

1. 1. Alongside fried chicken: Some savory dishes, such as fried chicken, work well with sweeter pairings like maple syrup, waffles, and pickled fruits. Serve pickled peaches sliced or mashed into a jam-like consistency alongside fried chicken or other savory side dishes, such as mashed potatoes and macaroni and cheese.
2. 2. Atop ice cream: Instead of topping vanilla ice cream with caramel syrup or chocolate syrup, try including pickled peaches and some of the pickling liquid for an unusual acidity and sweetness. This dish can pair well with a slice of warm apple pie or another dessert that utilizes the same spices as your pickling liquid.
3. 3. In a salad: Mandarin oranges, blueberries, strawberries, and other fruits are common salad ingredients. Try adding sliced pickled peaches to leafy greens, grilled chicken, slivered almonds, and crumbled blue cheese. For extra flavor, use some of the pickling liquid to make a vinaigrette.
4. 4. On a cheese platter: In addition to peppers, fruit jam, honey, and grapes, try including pickled peaches on a cheese platter or charcuterie board. Sweet and tangy, they will complement creamy cheeses as well as other sweet or spicy elements.

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