The Best Pickled Peaches Recipes

Steps:

• Toast pickling spice and crushed red pepper in a dry medium saucepan over high heat until fragrant, about 30 seconds. Add water, vinegar, sugar, and salt and bring to a simmer, stirring to dissolve sugar. Add peaches and simmer just until tender, about 20 minutes. Remove peaches from liquid with a slotted spoon, reserving liquid, and set aside just until fruit is cool enough to touch.
• Pinch the skin from peaches-if the skin pulls off easily-and discard. (If the skins cling, don't fret-the peaches will be beautiful and tasty that way as well.) Transfer peaches to a sealed container, cover with the reserved liquid, and refrigerate for at least 24 hours. The peaches will keep for 1 week tightly sealed in the refrigerator.

Steps:

• Drain syrup from peaches.
• Combine syrup, sugars, vinegar, and spices.
• Simmer 5 minutes on low heat and pour over peaches.
• Place in sealed container and let stand in the refrigerator for 3 days.
• **Gently turn jar several times during the 3 days.

Steps:

• Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor.
• Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.

Steps:

• 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.
• 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.

Steps:

• Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
• Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.

Steps:

• Divide cinnamon sticks, peppercorns, cloves and ginger slices among 6 hot pint jars; add peaches., In a large saucepan, bring sugar, vinegar and water to a boil. Carefully ladle hot liquid over peaches, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Steps:

• Combine sugar and vinegar in a 6 to 8 quart saucepan.
• Bring to a boil, stirring to dissolve sugar.
• Boil for 5 minutes.
• Tie spices in spice bag or cheesecloth.
• Add spice bag and peaches to syrup.
• Simmer for about 5 to 10 minutes or until peaches are cooked but not too soft, stirring peaches gently to cook all sides.
• Cover and let stand in a cool place for 12 to 18 hours, stirring peaches 2 or 3 times.
• Bring peaches to a boil.
• Remove them from heat and remove spices.
• Skim off foam, if necessary.
• Immediately fill hot pint or quart jars with mixture, leaving 1/2 inch headspace.
• Carefully run a nonmetalic utensil down inside of jars to remove trapped air bubbles.
• Wipe jar tops and threads clean.
• Place hot lids on jars and screw bands on firmly.
• Process in boiling Water Canner for 25 minutes for quarts or 20 minutes for pints.
• Yield: appproximately 2 quarts or 4 to 5 pints.

Steps:

• Peel peaches and leave whole.
• Place vinegar, sugar, cinnamon and cloves in a saucepan and bring to the boil, stirring until sugar has dissolved.
• Carefully place peaches into the boiling syrup and cook gently for about 5 minutes or until peaches are just tender.
• Spoon peaches into hot, clean dry jars.
• Pour over the syrup, filling the jar to the brim.
• Make sure the rim is clean, then cover with a seal.
• Screw on a ring band and leave until cold.
• The lid should be concave if sealed properly.
• Remove band.
• Resist for several weeks before using.