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.