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Pickled Peaches

adapted from Not Without Salt
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Pickles
Servings 3 pints

Ingredients
  

  • 2-2 1/2 pounds approximately yellow and white peaches
  • 1 jalapeno pepper
  • 4 1/2 cinnamon sticks
  • 6 cloves
  • 4 sprigs fresh thyme
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups organic sugar

Instructions
 

  • Boil 3 pint jars and lids to sterilize them. Keep them in the hot water until ready to use.
  • Wash, peel, and slice the peaches. Remove jars from the pot of water and distribute the peaches among them.
  • Seed and de-vein the jalapeno, then chop it and divide that among the jars.
  • To each jar, add 1/2 cinnamon stick, 1 whole clove, and 1 sprig thyme. Set aside.
  • In a large heavy-bottomed sauce pan, combine the remaining cinnamon sticks, cloves, thyme, vinegar, and sugar. Bring to a boil, stirring to ensure all the sugar is dissolved.
  • Divide the cinnamon sticks, cloves, and thyme among the jars, then ladle the remaining mixture evenly between the jars.
  • Stir, wipe off the rims with a moistened clean cloth, and affix the lids, tightening down the bands finger tight (not so tight you can't get them off).
  • Let the jars sit on a towel on the counter for a couple of hours to cool, then transfer to the refrigerator overnight to let the flavors meld before consuming.
  • Use within 3 weeks, to be safe.

Notes

Wear a latex glove (or plastic bag, even) on your hand when handling the jalapeno to prevent transferring the hot oils to your eyes later and burning them. Trust me.