Best 10 Pickled Peaches Recipes

PICKLED PEACHES

Steps:

• 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.
• 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.

NANA'S SOUTHERN PICKLED PEACHES

Steps:

• 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.
• 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.

PICKLED PEACHES

Steps:

• Divide cinnamon sticks, peppercorns, cloves and ginger slices among 6 hot pint jars; add peaches., In a large saucepan, bring sugar, vinegar and water to a boil. Carefully ladle hot liquid over peaches, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

EASY PICKLED PEACHES

Steps:

• Boil the ingredients (exluding the peach halves) for 5 minutes.
• Add peaches and simmer for 5 minutes.
• Allow fruit to stand in the syrup until cool or overnight.

SWEET-PICKLED PEACHES

Steps:

• Combine vinegar, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with peaches. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

PICKLED PEACHES

Steps:

• Prepare peaches:
• Dissolve vitamin C powder in 6 cups water in a large bowl (to acidulate water).
• Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches in a 5- to 6-quart pot of boiling water 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Add peaches to acidulated water and let stand 10 minutes, then drain well in a colander.
• Toss peaches with sugar in a 6-quart wide heavy pot and chill, covered, at least 8 and up to 12 hours.
• Sterilize jars and lids:
• Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars on rack in canner and add enough water to cover jars by 2 inches. Bring to a boil, covered, then boil 10 minutes. Cover lids with water in a small saucepan and heat until thermometer registers 180°F (do not let boil). Keep jars and lids submerged in hot water, covered, until ready to use.
• Cook and can peaches:
• Add vinegar, spice, salt, and remaining 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam. Reduce heat and simmer until peaches are barely tender, about 3 minutes.
• Remove jars and lids from water, reserving water in canner, and transfer to a clean kitchen towel, then divide peaches among jars using a slotted spoon. Return peach-cooking liquid to a boil, then pour into jars, leaving 1/4 inch of space at top. Run a thin knife between peaches and sides of jars to eliminate air bubbles.
• Seal and process jars:
• Wipe off rims of filled jars with a dampened kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on rack in canner and, if necessary, add enough hot water to cover jars by 2 inches. Bring to a boil, covered. Boil jars 20 minutes, then transfer with tongs to a towel-lined surface to cool. Jars will seal as they cool (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave).
• After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven't sealed in the refrigerator and use them first.

STUFFED FRENCH TOAST WITH PICKLED PEACHES AND BOURBON CARAMEL

Steps:

• For the pickled peaches: Combine the maple syrup and vinegar in a nonreactive medium saucepan and bring to a simmer over low heat. Stir in the peaches and cook until soft. Remove from the heat and let the peaches sit in the liquid for at least 15 minutes. Remove the peaches with a slotted spoon to a small bowl. Reserve the cooking liquid for the caramel.
• For the pickled peach bourbon caramel: Cook the reserved pickling liquid over high heat until reduced to about 1/2 cup. Add the maple syrup and butter and cook until slightly thickened, about 5 minutes.
• Remove the pan from the heat, add the bourbon, carefully return the pan to the heat, bring to a boil and cook the alcohol off, about 5 minutes longer.
• For the cream cheese filling: Whisk together the cream cheese, mascarpone, peach preserves, honey and cinnamon until smooth. Cover and let sit at room temperature while you make the French toast.
• For the French toast: Preheat the oven to 300 degrees F.
• Set a baking rack in a rimmed baking sheet. Spread out the bread in a single layer and bake to stale, about 15 minutes. (Alternatively, slice the bread the night before, place on a baking rack set on a baking sheet and let stale on the counter overnight.) Remove the bread and let cool. Increase the heat of the oven to 350 degrees F. Set aside the baking sheet and baking rack.
• Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
• Whisk together the eggs, yolks, granulated sugar, vanilla, cinnamon and salt in a baking dish until smooth. Whisk in the heavy cream, milk and bourbon until combined.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until it begins to shimmer. Dip 4 slices of the bread into the custard mixture and let sit until soaked through, this should take at least 1 minute per side. Remove the slices with a slotted spatula and let the excess custard run off. Place 3 or 4 slices in the pan at a time (depending on how large your pan is) and cook until the bottom of the bread is golden brown, about 3 minutes. Flip over and continue cooking until the bottom is golden brown and the center is cooked through, about 3 minutes more. Transfer to the prepared baking and place in the oven. Repeat with the remaining butter, oil and bread. Bake the French toast in the oven for 5 minutes.
• Remove the French toast from the oven and spread the cream cheese filling on 4 of the French toast slices, Top with the remaining 4 slices and transfer to plates. Top with some of the pickled peaches, drizzle with the bourbon caramel and garnish with some of the bacon. Dust with confectioners' sugar and garnish with mint sprigs, if desired.

PICKLED PEACHES

Steps:

• Peel the peaches: I like to peel them by hand with a vegetable peeler, because it can be difficult to peel unripe peaches using the boiling water method. But if you prefer you can dip them in boiling water, plunge them in ice water, and try to slip the skins off. If the peaches are too large to fit through the mouth of the jar, cut them in half. As you peel the peaches, place them in a pot with a half gallon of water and 4 tablespoons white vinegar to keep them from darkening.
• Using a double layer of cheesecloth, make a fairly large spice bag with the cinnamon sticks, cloves, allspice, peppercorns, chiles, and ginger.
• In a large stainless steel stock pot, combine the vinegar, water, sugar, and the spice bag. Bring to a boil over medium high heat, stirring to dissolve the sugar. Reduce heat and simmer for 5 minutes, until the spices have infused the liquid. Add the peaches and simmer for 5 minutes (you may not be able to fit all the peaches in the liquid at one time - this is ok - just put as many peaches in at a time as you can, you want the peaches to be completely covered by the syrup, simmer for 5 minutes, then use a slotted spoon to remove them to a bowl and move on to the next batch).
• Once you have simmered all the peaches, return them all to the syrup in the large stock pot. Cover the pot and let stand on the counter overnight.
• The next day, bring the peaches and syrup to a boil over medium-high heat.
• Wash your jars - you will need wide mouth quart jars for these pickles. There is no need to sterilize the jars as you will be processing the pickles for more than 10 minutes.
• Remove the peaches with a slotted spoon, and pack in the wide mouth quart-sized jars (if you cut them in half, pack the peaches cavity-side down in the jar). Leave 1" headspace. Ladle the hot syrup into the jars, leaving 1/2" headspace (the peaches should be covered by the syrup). Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any syrup which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 20 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You could put the band back on the jar and reprocess it for another 20 minutes, but this will probably make the peaches too mushy, so I would just put it in the fridge and use it within 3 months.

QUINOA SALAD WITH PEACHES AND PICKLED ONIONS

Steps:

• Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt. Cover, reduce heat, and simmer until quinoa is tender, 8-10 minutes. Drain, return quinoa to pan, and cover. Remove from heat and let sit 15 minutes. Fluff with a fork and spread out on a rimmed baking sheet; let cool.
• Meanwhile, place onion in a small bowl. Bring vinegar, sugar, and 4 teaspoon salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over onion and let stand 20 minutes. Drain, reserving pickling liquid.
• Toss pickled onion, peaches, arugula, tomatoes, oil, 1/4 cup chives, and 3 tablespoons reserved pickling liquid in a large bowl; season with salt, pepper, and more pickling liquid, if desired. Fold in quinoa.
• Serve salad topped with remaining 1/4 cup chives.
• DO AHEAD: Quinoa salad can be made 6 hours ahead (do not add arugula and chives). Cover and chill. Bring to room temperature and toss in arugula and chives just before serving.

PICKLED PEACHES WITH SWEET SPICES

Steps:

• Bring a large pot of water to a boil and drop in peaches. After 30 seconds, transfer to a bowl of ice water, then drain and skin. Place in a bowl and toss with lemon juice.
• Tie 1 tablespoon cloves, the allspice and the cinnamon stick in a cheesecloth or muslin bag. In a pot large enough to accommodate all the peaches, combine vinegar, water, sugar, spice bag and vanilla bean and bring to a boil. Reduce heat and simmer 5 minutes. Skim off any foam that rises. Add peaches to the pot and continue to simmer 3 to 5 minutes, until a toothpick can easily penetrate down to the pit. Remove from heat.
• Using tongs, carefully remove each peach from pot and transfer to a bowl. When cool enough to handle, cut in half and remove pits. Stud each half with a clove and return to pot. Cover and refrigerate overnight.
• The next day return pot to stove and flip over the peach halves. Squeeze spice bag over the pot to extract fragrant brine, and discard bag. Bring peaches back to a boil and turn off the heat.
• Pack peaches into hot, sterilized jars. Pour in syrup, leaving 1/2 inch of headspace. Cut vanilla bean into halves or thirds and put a piece into each jar. Seal jars, allow to cool and refrigerate for up to 2 months.