Pickled Peaches

  • prep time10 min
  • total time 15 min
  • serves 1
Damaris Phillips
Damaris Phillips Southern at Heart

You can easily pickle your own peaches with Damaris' recipe; ready to eat in 1 to 2 weeks and good in your fridge for up to a month.

36 Ratings
Directions for: Pickled Peaches


1 ¼ cups rice wine vinegar

¼ cup + 1 tablespoon honey

¼ cup sugar

½ tsp pumpkin pie spice

1 inch chunk ginger, peeled and coarsely chopped

1 ½ lb(s) peaches, pitted and quartered


1. In a saucepan over medium heat, combine the vinegar, honey, sugar and pumpkin pie spice. Heat until the sugar dissolves, 2 to 3 minutes. You do not want this to get too hot or it will cook the peaches.

2. Put the ginger in the bottom of a 1-quart mason jar, then fill with the peaches. Pour the liquid over the peaches. Seal with a lid and place in the refrigerator. They will be ready to eat in 1 to 2 weeks and will last in the refrigerator for up to 1 month.

See more: Fruit, Side


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