Pickled Peaches

Pickled Peaches


"These peaches are very different and very yummy. We had a bumper crop of peaches one year and I remember my grandmother making these. We ate them for months and I still love them."

Ingredients {{adjustedServings}} servings 110 cals

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  1. Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor.
  2. Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.
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Reviews 8

  1. 9 Ratings


Very yummy! This reminds me of my mother, she always loved peaches and found ways to use them, picked peaches were her favorite! This is a wonderful recipe, the younger generation has no idea what they are missing by not canning and making pickles and jellies! Thanks for a wonderful recipe!


Same recipe as my Nanny's! My Grandaddy was a preacher, and held a church in Vidalia, GA for some years & my Nanny always had these on the table. An old family recipe that brings back wonderful memories! Very good w/ pork chops or BBQ!

Brenda the Baker

My 92 year old neighbor has an orchard with lots of peach trees. He is always offering me peaches when they are in season. I canned this recipe for variety, if you know what I mean. A person can only make so many jars of peach preserves, peach salsa and peach wine, right? So I made this. The syrup has a wonderful smell & flavor and the peaches taste great. Make this as the recipe tells you and you will not be disappointed. The only thing I'd suggest is that if you have never canned before, pitt the peaches and place the pitted side down in the jar and work your way up (use wide mouth jars if possible). Another thing you need to know is to get ripe peaches that are freestone. If they are not ripe, the freestone pits will not let go as easily and the peaches are more difficult to peel as well. Place them, skins & all into boiling water for 60 seconds then place them into iced water before peeling (same as when you peel tomatoes when canning). The peelings will come off a lot easier if you do it this way. Then fill the jars with them. Don't overpack the peaches by trying to shove them down into the jar; it will make them fall apart more after canning. You can also put a tablespoon of lemon juice into the jar before putting the syrup into the jar. The lemon juice will keep the peaches a nice color.