These Honey-Pickled Peaches are from Smoke, Roots, Mountain, Harvest by Lauren Angelucci McDuffi. These pickled peaches are perfect on salads, in cocktails, and enjoyed by themselves!
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Are you sick of peaches yet? Well shoot — I sure hope not! They have most certainly been my summer fruit. Despite my posting slowing down in the summer, I’ve still managed to post recipes for this addictive Peach Burrata & Tomato Pizza and a simple Peach Tea Lemonade. We are now going to finish off peach season with these spiced pickled peaches!
Peaches season might finally be winding down but that doesn’t mean that you can’t hold onto them a little longer. I love this pickling method of preserving peaches at their peak from Lauren’s new cookbook Smoke, Roots, Mountain, Harvest. Not only does it help you keep peaches around a little longer but it also transforms them into tangy slices perfect for throwing into cocktails, salads, and even topping on pizzas!
I met Lauren a few years back when we were on a panel together in Indianapolis. I had just launched my first cookbook and she had just signed her deal with Chronicle. Although I had heard her speak of the concept and book many times, I could not have imagined such a gorgeous end result. The cover is inviting, the recipes comforting (I have a feeling I’ll be pulling this one out even more come fall!), and the story telling makes me feel like I grew up with her at her Appalachian home. Just an an FYI, not all recipes are vegetarian but there is a good variety for sure.
Does that all interest you? Then I highly recommend checking out this book and whipping up a batch of these pickled peaches asap!
What’s Needed for Pickled Peaches?
This pickled peaches recipe requires very few ingredients, and I bet you have most of them in your pantry already. Here’s what you’ll need to pickle peaches at home:
- Fresh peaches
- Apple juice
- Apple cider vinegar
- Honey
- Fresh ginger
- Ground cinnamon
- Vanilla bean (or vanilla extract)
How to Pickle Peaches
These pickled peaches are quick pickles, meaning there’s no special canning equipment involved. Here are the basic steps for making pickled peaches:
- To make the pickling liquid, combine the apple juice, vinegar, honey, ginger, and cinnamon in a saucepan and bring to a boil.
- Reduce heat and simmer for 5 minutes. Then, add the sliced peaches to the pickling liquid and cook until softened.
- Transfer the peaches to a glass jar using a slotted spoon.
- Scrape the insides of a vanilla bean into the pickling liquid, then pour over the peaches.
- Cool to room temperature, then store in the fridge.
How Long Do Pickled Peaches Last?
These spiced pickled peaches will last up to 2 weeks in the fridge.
Ways to Eat Pickled Peaches
I realize that spiced pickled peaches likely aren’t something you grew up eating. If you’ve never had pickled fruit before, here are a few of my favorite ways to enjoy it:
- As an ice cream topping
- In sandwiches and wraps
- Atop salads
- On cheese boards
- Stirred into yogurt
Tips for Making Pickled Peaches
You’re welcome to use ground cinnamon or a cinnamon stick in these spiced pickled peaches. Whichever you have on hand will work!
Don’t be tempted to replace the apple cider vinegar with a stronger vinegar like white vinegar. Apple cider vinegar is sweeter and milder in flavor, and it pairs beautifully with the fresh peaches.
I don’t recommend using frozen peaches to make this recipe. Fresh peaches work best for pickling.
Want More Peach Recipes?
- Peach Tea Lemonade
- Peach, Burrata, & Tomato Pizza
- Walnut Meat Tacos with Peach Tomato Salsa
- Corn Mint Fritters with Lavender Peaches
- Almond Peach Blueberry Crumble
These Honey-Pickled Peaches are from Smoke, Roots, Mountain, Harvest by Lauren Angelucci McDuffi. These pickled peaches are perfect on salads, in cocktails, and enjoyed by themselves!
- 4 large peaches , halved and pitted
- 1 cup apple juice
- 1 cup apple cider vinegar
- 2/3 cup honey
- 1 1/2 Tbsp minced peeled ginger
- 1/2 tsp ground cinnamon
- 1 vanilla bean (or 1 tsp vanilla extract)
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Cut the peaches into varying sizes.
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For the pickling liquid, combine apple juice, vinegar, honey, ginger, and cinnamon in a medium aluminum pot and bring to a boil.
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Once boiling, lower heat and simmer for 5 minutes. Add peach slices and cook until tender, 3 to 5 minutes more.
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Remove from heat and use a slotted spoon to transfer peaches to a 1-quart mason jar.
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Scrape the seeds from the vanilla bean and add (or add vanilla extract) into the pickling liquid and stir to combine. Pour liquid over the peaches.
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Cool to room temperature, secure the lid, and store in the fridge for up to 2 weeks.
3 Comments
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Ann
I love it, I love it, I love it! Love that tasty “semimanufactures” that we can, as you already rigtly mentioned, throw into cocktails, salads or even on pizzas and the dish will be perfect anyway! How long can it be stored? I just wonder, because such things never linger for a long time in my home))) Once I did the same thing with lemons and oranges, once the same with berries, me family just eat it till they see the bottom of the jar! Thank you for your blog, it’s nice and creative!
Kennedy Suzanne
Could I can for the long haul like in a water bath canner?