Pickled Peaches!

One of the many people I gave fruit to recently brought me a can of PICKLED PEACHES!!! I had never heard of such a thing in my whole life. SHe used the small, whole peaches and said cling peaches are better for this. She said her mom always made them with not-quite ripe peaches but she prefers ripe ones.

At first taste, I wasn’t sold. It really takes some getting used to. But after I ate a couple I really came around…I’m now a big fan! It’s not something I’d sit around and eat large quantities of, but they are a good little snack. I don’t have the recipe but to my tastes, they are a lot like home made bread and butter pickles in terms of flavor, except of course they are peaches!

Anyone ever heard of such a thing? THis might be worth looking into for some of you- its much better than it sounds!



I’ve not heard of them and like you my first reaction is that of skepticism. However if you can pickle watermelon rind maybe there is something to it. Lol


I haven’t tried pickled peaches but I’ve made pickled quinces and they were delicious. I can see this working with under-ripe peaches. The recipe is by a British chef Nigel Slater, hence the metrics.

750ml cider vinegar
400g golden granulated sugar
3 medium-sized quinces or 4 smaller ones
12 juniper berries
8 black peppercorns
a bay leaf

Pour the vinegar into a stainless-steel pan. Add the golden sugar, juniper berries, black peppercorns and bay leaf and bring to the boil. Turn the heat down to a merry simmer.

Peel, halve and core the quinces, cutting them into six lengthways. Lower the quince into the simmering vinegar and leave the fruit to cook for 15-25 minutes, until it is soft enough to pierce effortlessly with a skewer.

Lift the soft fruits out with a draining spoon and lower them into clean storage jars. Pour over the liquor, then seal and leave to cool. They will keep for several weeks.

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I always make canned watermelons and they’re delicious to me but not to everyone.