Pickled Peaches

Quick pickles are an easy and delicious way to enjoy stone fruit in the fall!
Pickled Peaches

Peaches, plums, nectarines and apricots are just some of my summer favorites. As fall rolls in I tend to get over excited and buy way too much stone fruit, my default is usually baking with them, but pickling is a very close second. Pickled fruits have a natural sweetness because, they’re fruits after all, so you get this really nice balance with the tangy, spiced pickling flavors. I use a bunch of spices so if you’re missing one just leave it out and you’ll still get a delicious pickle!

I use these pickles as a topping for salads, as a condiment or on toasts – trust me, if you make them you’ll find ways to eat them!

  1. Slice the fruit.  I used a mix of nectarines and peaches feel free to use any combination of stone fruit you like.
  2. In a large bowl, whisk together the sugar and salt with hot water until they have completely dissolved.
  3. Add in the spices – peppercorns, fennel seeds, cloves, cardamom, ground coriander, red pepper flakes, and a bay leaf. Stir in the vinegar, I used a half red wine and half apple cider but you can use either one (just make sure to use 2 cups of vinegar so the proportions stay the same).
  4. Add the sliced fruit to the pickling liquid and allow it to come to room temperature.
  5. Pour the fruit and liquid into jars and refrigerate them overnight. Keep the pickles refrigerated, they should be consumed within a month.