Sweet Peach & Cinnamon Pickles
Published: Friday, July 24, 2026
6 large peaches, peeled and sliced into wedges
2 c. apple cider vinegar
1 c. water
2 c. granulated sugar
2 cinnamon sticks
1 tsp. whole cloves
½ tsp. ground ginger
½ tsp. ground allspice
Prepare 4 half-pint jars and lids by sterilizing them in boiling water. In a large pot, combine vinegar, water, sugar, cinnamon sticks, cloves, ginger and allspice. Bring to a boil, stirring until the sugar dissolves.
Pack peach wedges into the sterilized jars tightly, but without crushing them. Pour the hot brine over the peaches, making sure to cover them completely. Leave ½" headspace at the top of the jar. Wipe rims, seal, and process in a boiling water bath for 15 minutes. Let jars cool at room temperature for 24 hours. Check seals and store in a cool, dark place for up to a year.
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