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Pickled Peaches

Honey-Pickled Peaches

These Honey-Pickled Peaches are from Smoke, Roots, Mountain, Harvest by Lauren Angelucci McDuffi. These pickled peaches are perfect on salads, in cocktails, and enjoyed by themselves! 

Course Snack
Cuisine American
Keyword peach, pickle
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 4 large peaches , halved and pitted
  • 1 cup apple juice
  • 1 cup apple cider vinegar
  • 2/3 cup honey
  • 1 1/2 Tbsp minced peeled ginger
  • 1/2 tsp ground cinnamon
  • 1 vanilla bean (or 1 tsp vanilla extract)


  1. Cut the peaches into varying sizes.

  2. For the pickling liquid, combine apple juice, vinegar, honey, ginger, and cinnamon in a medium aluminum pot and bring to a boil.

  3. Once boiling, lower heat and simmer for 5 minutes. Add peach slices and cook until tender, 3 to 5 minutes more.

  4. Remove from heat and use a slotted spoon to transfer peaches to a 1-quart mason jar.

  5. Scrape the seeds from the vanilla bean and add (or add vanilla extract) into the pickling liquid and stir to combine. Pour liquid over the peaches.

  6. Cool to room temperature, secure the lid, and store in the fridge for up to 2 weeks.