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)


  • 7 pounds peaches or nectarines
  • 3 3/4 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.


  2. Thank you, refreshing site. Will try to stay connected thru recipes or something. Our peaches didn’t
    turn out to good, but first time for making pickled peaches. I now know why Grandma always used whole peaches. These peaches were small, the recipe was for a two day ordeal, and they would have been perfect but were over ripe Clings, so they didn’t ring properly when we cut them in half. Used the smashed parts for jam, so we didn’t waste anything. Anyway thank you for your recipe, that I will use later when the other tree of clings get ripe. We have an abundance of garden and fruit. Froze yellow crookneck squash with cornmeal, and shredded zucchini today. Need to can tomatoes and freeze 2 ft. long green beans ( love these Chinese beans). Thanks again, kind of long winded once I get started.

    • Oh yes, Carolyn, that’s a great point about small peaches being too much trouble to section. Thanks for reminding me of this recipe ๐Ÿ™‚ I’ll have to make them soon with some local peaches.

  3. Do these jars need to be processed like traditional canning requires? If not, how long will these last for if kept in a refrigerator?

    • We always just poured the hot liquid in and sealed them. As long as they pop down, they are good on the shelf for a couple months at least but I bet you will eat them faster than that ๐Ÿ™‚

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