Sweet Pickled Peaches (or Nectarines)

Pretty pink syrupy fruit

This is my great-grandmother Shaw’s recipe for sweet pickled peaches. I remember my mom making these from the tiny white peaches that grew around our house when I was growing up, even if she doesn’t remember that.

So when my grandma (other side of the family) showed up with a 10-pound bag of not-quite-ripe nectarines picked from her tree, I knew immediately what must be done. This recipe is a great way to use not-quite-ripe fruit. As soon as the syrup started boiling, filling the kitchen with a very familiar sweet-sour cinnamon smell, I knew I was doing  the right thing.

Each fruit is impaled with a whole clove before cooking

These are best if you can let them cure in the jars for a couple of days before eating them on their own (mind the pits!) or serving alongside barbecue. Try the pickling syrup added to a gin and tonic or a rum and juice cocktail.

Pickled Peaches Recipe — Printable!

Sweet Pickled Peaches (or Nectarines)
Prep time
Cook time
Total time
  • 7 pounds peaches or nectarines
  • 3¾ pounds sugar
  • 1 quart (4 cups) white vinegar
  • 2 ounces whole cloves
  • 2 ounces cinnamon stick
  1. Pare the peaches (not necessary with nectarines).
  2. Poke a whole clove into each peach; use two cloves per peach if they're big'uns.
  3. Combine sugar, vinegar, and cinnamon in a large pot and bring to boil, covered, over high heat. Boil 5 minutes.
  4. Add fruit and cover. Set timer for 10 minutes. The pot should be boiling again after 5 minutes. Allow fruit to boil another 5 minutes.
  5. Scoop fruit out and into wide-mouth jars.
  6. Boil syrup another 5 minutes, then pour over fruit.
  7. Seal and cool.
  8. Makes 10 quarts

Original recipe card!





  1. Ashley R. says:

    Would this recipe work with Apple Cider Vinegar? Do you think the flavor would be too much or overwhelming? I usually don’t keep white vinegar on hand, except for cleaning.


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