Spiced Pickled Peaches

Published on August 11, 2015 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6
    • 6 pints

Photography by Baila Gluck

 

Sweet and spicy, these peaches have a real kick and can be used as a condiment with meats or fish.  Use fresh, ripe, unbruised fruit – preferably free-stone peaches that will save much pitting time.

 

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Ingredients

  • 5 lbs. peaches
  • ½ lemon
  • 2 cups sugar
  • 1¾ cups white vinegar
  • 3 cups water
  • 1 tsp. salt
  • 4 long cinnamon sticks
  • 1 heaping tbsp. whole cloves
  • 1 dried hot pepper
  • 3 pieces crystallized ginger
  • 1 tsp. coriander pods

Instructions

  1. Peel peaches: Bring a large pot of water to a rolling boil over high heat.  Prepare a separate large bowl filled with iced water. Drop  each peach into the boiling water for 30-45 seconds.  Then using a slotted spoon, transfer the peach to the iced water.  Repeat with remaining peaches.  The skin should look slightly shriveled.  Carefully, slip the skins off each peach and discard skins.  Squeeze ½ lemon into the water.  Carefully quarter peaches (or make slices), discarding the pits and place back in water to prevent browning.
  2. Make pickling liquid:  Bring remaining ingredients to a boil in a large pot.  Add peaches and cook for 3 minutes. Using slotted spoon remove peaches, transferring to a storage container.*  Continue to cook pickling liquid for another 5 minutes, until slightly reduced.  Then pour over peaches, cover and cure for 1-2 days.  Serve and enjoy. <br/><br/> Note: Whole spices can be removed after initial 1-2 days curing time. <br/><br/> *If canning, peaches can be funneled into sterilized mason jars at this point, covered with pickling liquid and processed according to canning instructions below.
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