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This recipe is totally flexible, and can be tailored to your own tastes. Feel free to leave the peach skins on if you’re short on time or it’s too hot in the kitchen. And let this serve as your inspiration to your own version of pickled peaches (and then share that recipe with me, ok?).





  • 4 medium-sized peaches

  • 1 1/2 cups cider vinegar

  • 1/2 cup water

  • 1/2 cup granulated sugar

  • 1 (3-inch knob) fresh ginger, sliced into circles

  • 8 whole cloves

  • 2 allspice berries

  • 1 teaspoon black peppercorns

  • 1 cinnamon stick

  • 1/2 vanilla bean, scraped


  1. Bring a large pot of water to a boil over medium-high heat. Cut a shallow "x" into the bottom of each peach. Add the peaches to the pot, and let boil for 2 minutes. Remove and immediately submerge in cold water.

  2. Once cooled, peel the skin off by starting at the corners of the "x." Slice each peach in half and remove the pit. Either

  3. In a medium-sized saucepan over medium heat, add the vinegar, sugar, ginger, cloves, allspice, peppercorns, cinnamon, and vanilla. Swirl slightly while simmering until the sugar is dissolved.

  4. Carefully pour the liquid over the peaches in the jar. Let cool. The peaches will be ready to eat one day later, but will last up to 1 week in the fridge.

*Photos taken by Heidi Murphy/White Loft Studio.

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