Pickled Peaches
Pickled peaches are a Southern delicacy, offering a delightful combination of sweet, tart, and spiced flavors. Traditionally, they were preserved to enjoy the taste of summer long after peach season had ended. The mix of cinnamon and cloves enhances the natural sweetness of the peaches, while the vinegar adds a refreshing tang. Pickled peaches can be served with roasted meats, as a topping for desserts, or eaten straight from the jar. A pro tip: Use slightly firm peaches to ensure they hold their texture during pickling!
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Ingredients for this recipe
Servings: 6
500
g
Peaches (firm, slightly unripe)
250
ml
White vinegar
250
ml
Water
10
g
Salt
80
g
Sugar
1
Cinnamon stick
3
cloves
Cloves
5
g
Black peppercorns
2
Bay leaves
3
g
Red chili flakes
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Preparation Steps
1
Wash and peel the peaches. Halve or slice them, removing the pits.
2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt have fully dissolved.
3
Pack the peach slices into a clean glass jar, layering them with the cinnamon stick, cloves, black peppercorns, bay leaves, and red chili flakes.
4
Pour the hot pickling liquid over the peaches, making sure they are completely submerged.
5
Allow the mixture to cool to room temperature. Seal the jar and refrigerate for at least 24 hours before serving.
6
The pickled peaches will develop a deeper, more complex flavor over time. They can be stored in the refrigerator for up to two weeks.
