Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Pickled Peaches

Pickled Peaches Related:   condiments & sauces, gluten-free, vegan, vegetarian

Prep time: 30 minutes + 1 week pickling

Cook time: 5 minutes

Yield: 2 16-oz jars

User Rating:
VN:F [1.9.22_1171]
Rating: 0.0/4 (0 votes cast)

Get a head start on your holiday parties and make something that will add a burst of flavor to any spread. These pickled peaches are a great way to savor summer’s fresh fruit all year long. Serve them either sweet or savory—add to a cheeseboard, serve with roasted meats or veggies or enjoy with a scoop of ice cream.


  • 1-inch piece of fresh ginger, peeled and cut into thin slices
  • ¾ cup apple cider vinegar
  • ¾ cup water
  • ¼ cup maple syrup
  • 2 cinnamon sticks (1 per jar)
  • 5–6 ripe peaches


  • Combine ginger, vinegar, water, maple syrup and cinnamon sticks in a pot, and set over low heat, simmering for 5 minutes, but making sure it does not boil. Remove from heat and let cool to room temperature. Remove the ginger and cinnamon sticks, and set aside.
  • Pit and cut the peaches into ½-inch slices and divide between the two jars. Add in the sliced ginger, dividing between the two jars.
  • Once cool, add the liquid to the two jars making sure to put a cinnamon stick in each jar. Make sure the peaches are fully covered with brine; then seal jar with lid. Store in the refrigerator for a week before eating. Peaches will keep in the fridge for up to 3 months.

Leave a Reply