Southern Pickled Peaches

August 18, 2010

Stone fruits are the theme for this week’s SummerFest 2010!  I have 12 lbs of strawberries to slice and macerate, two flats of raspberries to process, and 4 lbs of watermelon rind brining, but what could be better than contributing a little bit of heaven to the world wide web…..This recipe has been adapted from Linda Ziedrich’s, “The Joy of Pickling”.

These peaches are bestsellers at my Farmer’s Market stand.  I hope you will enjoy making and eating them too.  These make a wonderful side dish, perfect for your holiday ham and condiment.  You can even use for dessert.


  1. My Mom used to make these – but your recipe looks even better!

    Comment by Liz — August 18, 2010

  2. Thanks so much Liz! Linda Z is a great inspiration, I love her books and recipes. Let me know if you try them, I have had to add citric acid to mine as they started to darken after a few weeks. I'm not sure if it is because I leave the whole spices in the jars, but I love leaving the spices in so that the flavors get even more intense!

    Comment by Sunchowder — August 18, 2010

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