Best 2 Sweet Pickled Peaches Recipes

Indulge your sweet cravings with our delectable Sweet Pickled Peaches! These delightful treats are a symphony of flavors, combining the natural sweetness of peaches with a hint of tangy vinegar and aromatic spices. Perfect for any occasion, our Sweet Pickled Peaches can be enjoyed as a snack, dessert, or even as a unique addition to your charcuterie board. With three irresistible recipes to choose from, you'll find the perfect balance of flavors to tantalize your taste buds. Dive into the classic Sweet Pickled Peaches, where the delicate flavor of the fruit shines through, or embark on a spicy adventure with the Sweet Pickled Peaches with Jalapeños, where a touch of heat adds an exciting twist. If you prefer a boozy treat, the Sweet Pickled Peaches with Bourbon will surely satisfy your desires, as the rich notes of bourbon enhance the peaches' natural sweetness. Get ready to embark on a culinary journey with our Sweet Pickled Peaches, where every bite is sure to leave you craving more.

Let's cook with our recipes!

SWEET-PICKLED PEACHES

Sweet-Pickled Peaches image

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time P7D

Yield Makes 2 pints

Number Of Ingredients 8

Ingredients

1 1/2 cups distilled white vinegar or apple-cider vinegar
1 1/4 cups sugar
2 small dried bay leaves
1 whole clove
1/4 teaspoon whole peppercorns
1/2 medium cinnamon stick
Coarse salt
6 small peaches, preferably freestone, peeled, halved, and pitted

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 WITH SWEET SPICES

Pickled Peaches With Sweet Spices image

I love the balance of sweet, sour and spice in this recipe. These are refrigerator pickles, meant to be kept in the refrigerator, where they will keep for up to two months; so you could pull them out for Thanksgiving, though I doubt you will be able to resist them for that long. Although this recipe calls for a lot of sugar, you will not be consuming the syrup so don't be alarmed by it.

Provided by Martha Rose Shulman

Categories side dish

Yield 2 to 2 1/2 pints

Number Of Ingredients 9

Ingredients

8 medium-size or large ripe-but-firm peaches
Juice of 1 large lemon
1 tablespoon plus 16 cloves
1 1/2 teaspoons allspice, cracked or coarsely ground in a spice mill
1 cinnamon stick
1 vanilla bean, cut in half
1 cup cider vinegar
1/2 cup water
1 cup raw brown (turbinado) sugar

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.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 51 grams, TransFat 0 grams

Tips:

Choose ripe, firm peaches for pickling. Underripe peaches will not have enough flavor, and overripe peaches will be too soft and mushy.
Use a sharp knife to peel the peaches. A dull knife will tear the skin and make the peaches look less appealing.
If you don't have a peach pitter, you can use a paring knife to cut around the pit. Be careful not to cut too deep, or you will damage the flesh of the peach.
The pickling liquid should be hot when you pour it over the peaches. This will help to kill any bacteria and prevent the peaches from spoiling.
Store the pickled peaches in a cool, dark place. They will keep for up to 6 months.

Conclusion:

Sweet pickled peaches are a delicious and refreshing treat that can be enjoyed all year long. They are perfect for snacking, adding to salads, or using as a topping for desserts. If you have never tried pickled peaches before, I encourage you to give them a try. You might be surprised at how much you enjoy them!