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Recipe: Pickled Peaches

by Michele Pesula Kuegler | August 3rd, 2016 | Recipes, Side Dishes
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pickled peachesPickles are a popular snack in our house. At a bare minimum we always have a jar of kosher dill pickles in the fridge. However, we also usually have an assortment of other veggies: beets, carrots, onions. My husband and I have spent a number of fall weekends making our own pickled veggies but also are willing to purchase store-bought when our schedules are busy and the pantry is empty.

Our pickle consumption definitely increases in the summer. There’s something about a cold veggie full of flavor that really rounds out a meal. Whether it’s simply a slice or two of pickle to top a burger or some pickled zucchini served with grilled pork chops, I like the acidic bite these veggies add.

The other weekend I was planning a meal of afternoon snacks. It would include some hot gooey cheese, toasted crostini, and crackers. Since the cheese would make it a heavier snack I wanted to round out the options with something lighter, which led me to think about pickles. As I thought about pickles, I knew that I didn’t want a sour veggie to accompany the dishes, I wanted something that leaned toward the sweet. From that my brain said, “Let’s pickle peaches.”

I had to do a quick search to make sure the heat of summer hadn’t gotten to my brain. Do people actually pickle peaches? The answer is yes, so I had a variety of recipes to review before deciding what I wanted mine to taste like. My final product was this delightfully tangy, sweet, and savory side. They were easy to make and quickly disappeared. I think this quick pickle recipe will be used regularly during the heat of summer.

Pickled Peaches

Serves 2
A simple way to brighten up peaches


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Prep Time
10 min

Cook Time
5 min

Total Time
4 hr 15 min

Prep Time
10 min

Cook Time
5 min

Total Time
4 hr 15 min

Ingredients
  1. 1 cup cider vinegar
  2. 3/4 cup water
  3. 3/4 cup sugar
  4. 1/2 Tb. kosher salt
  5. 1/2 Tb. cinnamon
  6. 6 whole cloves
  7. 2 peaches, peeled & sliced
Instructions
  1. Combine vinegar, water, sugar, salt, cinnamon, and cloves in a medium sized pot over medium-high heat.
  2. Bring to a boil, stirring regularly.
  3. Reduce heat to a simmer and cook for 5 minutes.
  4. Remove from heat.
  5. Place peaches in a bowl and top with vinegar mixture.
  6. Cover and refrigerate for at least 4 hours.
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