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In The Kitchen

The Perfect Pickled Peaches

Six jars of pickled peaches are arranged on a kitchen countertop. Play Video

Did you ever pick that perfect peach that you just wish would last forever? We’ll show you how to preserve one of summer’s sweetest treats.

This is an easy recipe that uses simple ingredients to create a sweet and spiced treat. All you need for this recipe is cinnamon, cloves, ginger, citric acid, sugar, vinegar and you can’t forget about the most important ingredient, those sweet peaches.

Pickled peaches are also one of many culinary masterpieces that are judged while at the North Carolina State Fair. Even though we may not be able to experience the State Fair this year, here’s a way to enjoy a taste of the fair at home!

North Carolina ranks 9th in the nation for producing peaches, growing and harvesting around 35 million pounds of 12 peach varieties.

Create your own blue-ribbon winning, fair-inspired delicacy with sweet North Carolina peaches this year. Your pickled peaches can be enjoyed in many ways, whether on a bowl of vanilla ice cream, on the side of grilled chicken or even straight out of the jar. Bon appétit!


Pickled Peaches


1 serving



  • 8 lbs. Fresh Peaches
  • 2 tbsp. Ginger
  • 2 tbsp. Cloves
  • 4 Cinnamon Sticks
  • 1/2 tsp. Citric Acid
  • 6 3/4 cups Sugar
  • 1 quart Vinegar

Additional Equipment

  • Jars with separated lids and rings
  • Funnel
  • Cheesecloth
  • Grabbing handle tool
  • Magnet
  • Water bath canner
  • Headspace tool


  1. De-skin peaches. Put peaches in a pot of hot boiling water for 1-2 minutes. Then place into an ice bath for about a minute. Then you will peel off the skin.
  2. Place peaches in a bowl of water mixed with citric acid.
  3. Mix sugar and vinegar in a pot and let boil until it becomes syrup. Mix the syrup.
  4. Remove the skin of ginger. Add ginger, cinnamon and cloves to cheesecloth and wrap tightly. Then add cheesecloth to your vinegar syrup.
  5. Add peaches to the syrup and let sit until they are soft, but not mushy.
  6. Let peaches cool. Sit in the fridge overnight.
  7. Take peaches and our into your clean jars. Using the funnel, pour some of the syrup into the jar.
  8. Using the headspace tool, check to see if there is enough space between the liquid and top of the jar (1/2 in. headspace).
  9. Clean any residue that may be on the jar or lid.
  10. Using a magnet tool, place on the jar lid and secure with jarring. Should be to fingertip tightness.
  11. Using jar holder, place jar into boiling hot water bath and process for 20 minutes.
  12. Take out the jar and place on a dry cloth to cool down. Your jar is cooled when you can see a concave at the top of the jar.
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