Spiced Refrigerator Pickled Peaches
Some of us grew up enjoying pickled peaches, while others may find them unfamiliar and odd. This classic Southern food first appeared in a cookbook in the 1700s. Both sweet and tart, serve pickled peaches alongside ham and turkey, or diced and spooned over ice cream, pancakes or waffles.
Ingredients
- 4 pounds peaches (freestone preferred; choose peaches that are ripe and slightly soft to touch)
- 8 cinnamon sticks
- ½ teaspoon per pint crushed red pepper, optional
- 2 cups granulated sugar
- 1 cup brown sugar
- 1 cup apple cider vinegar
- ½ cup water
- 2 teaspoons whole cloves
- 4 teaspoons apple or pumpkin pie spice
Directions
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Peel peaches and cut into halves or wedges and then place into 8 pint or 4 quart-sized jars. Add cinnamon sticks (1 per pint or 2 per quart jar). If using red pepper for a bit of a kick, add to jars as well.
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Heat sugars, vinegar, water and spices to a low boil and cook for about 10 minutes to thicken into a thin syrup. Remove from heat.
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Carefully ladle the hot syrup with spices over peaches (leaving ½-inch head space if canning).
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Refrigerate and enjoy in a day or two once spices and peaches marry. Keep in refrigerator up to a few months. Or, if you’d rather, can per industry recommendations (10-minute water bath).
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During off season, you can make these using canned peaches for homemade Christmas gifts!
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Once you have enjoyed all the peaches, use the remaining syrup as you would other syrups or just add more peaches.
