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Gingery Pickled Peaches

Servings: 3 pints


  • 4 pounds peaches
  • 1 1/2 cups apple cider vinegar
  • 3/4 cup filtered water
  • 1 1/2 cups granulated white sugar
  • 3 inches fresh ginger sliced


  • Prepare a boiling water bath canner and three pint jars and new lids.
  • Cut peaches into quarters and remove pits. Place in a large, heatproof baking dish. Bring a kettle of water to a boil as you prep the peaches.
  • Once all the peaches are cut, place the pan in the sink, and pour the boiling water over them. Set a timer for three minutes.
  • While the peaches resting in the water so that their skins loosen, combine the vinegar, water, sugar, and ginger slices in a four quart saucepan and bring to a simmer.
  • When the time is up, tip the hot water out of pan and run cold tap water over the peaches to make them cool enough to handle.
  • Remove the peels from the peach segments. If you start at the stem end, they should come free fairly easily. Use a paring knife on any tough bits. If your peaches are quite large, you can cut them into thinner slices (that's what I did in the batch pictured above).
  • As you work, slip each peeled peach bit into the simmering pickling liquid.
  • Once all the peaches are peeled, remove the jars from your canning pot.
  • Using a slotted spoon, divide the peach segments between the jars. Top with the hot pickling liquid, leaving 1/2 inch headspace. Make sure to tuck 2 or 3 ginger slices into each jar.
  • Use a chopstick to wiggle out any trapped air bubbles and add more liquid, if necessary.
  • Wipe the jar rims, apply the lids and rings, and process in a boiling water bath canner for 20 minutes.
  • When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.
  • Let jars sit for at least 24 hours before eating to all the flavors to settle.