Nana's Southern Pickled Peaches

Nana's Southern Pickled Peaches

22 Reviews 3 Pics
  • Prep

    1 h
  • Cook

    25 m
  • Ready In

    1 h 25 m
Recipe by  BLUEROWZE

“Old Southern favorite. Great on picnics with cucumber sandwiches or at Sunday supper.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 quarts



  1. Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
  2. Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.

Share It

Reviews (22)

Rate This Recipe


My husband and I made these last night with 16 pounds of peaches. My parents have fruit trees, so I needed to find a way to easily use up a lot of peaches and we've already made peach preserves, so this was it. I've never had pickled peaches, but these are excellent. Just the right amount of spice, but we wound up with a lot of extra liquid when putting these in the jars, which I prefer to not enough any day! My four year old daughter had 3 peaches this morning when I was just trying them to see how they tasted. Thanks for a great recipe, I'm sure we'll make this next time there is another bumper crop of peaches. 2008 Update: Our peach tree produced a record crop this year and I made these with a friend. We used over 100 pounds of peaches for this recipe and are excited about our stash.(and tired too! :)) For each 4 pounds of peaches you can plan on getting about 4 pints (2 quarts). We multiplied the fruit by 5 for every batch we made (20 pounds) and only multiplied the syrup by 4 and still had plenty of liquid for canning. Again, an excellent recipe--especially if you have a lot of peaches you need to use up.



My daddy just loved these!!. I had remembered my uncle and my daddy talking about my grandmother making these and how much they missed them. Boy was daddy happy when he opened the jar! He said this recipe was a keeper.



This was my first time making pickles peaches and they are delicious. I did mine in halves and added an anise seed pod to each jar along with the cinnamon stick and pretty! My mom said they were just like her grandma used to make :)

More Reviews

Similar Recipes

Fresh Southern Peach Cobbler

Fresh Southern Peach Cobbler

Spinach Salad with Peaches and Pecans

Spinach Salad with Peaches and Pecans

Grilled Peaches and Cream

Grilled Peaches and Cream

Peaches and Cream

Peaches and Cream

Georgia Spiced Peaches

Georgia Spiced Peaches

Barbequed Peaches

Barbequed Peaches


Amount Per Serving (32 total)

  • Calories
  • 110 cal
  • 6%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 28.3 g
  • 9%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Fresh Southern Peach Cobbler


next recipe:

Grilled Peaches and Cream