New This Month

Pickled Peaches

  • Yield: Makes 5 pints

Source: Martha Stewart Living, October 1994


  • 1 cup white vinegar
  • 3 cups dry white wine
  • 1/2 cup sugar
  • 2 3-inch lengths fresh ginger, each peeled and cut into 5 thin slices
  • 3 pounds ripe peaches (about 8), unpeeled, cut into sixths
  • 5 bay leaves


  1. Wash 5 glass pint jars with lids in hot, soapy water and rinse well. (You can use canning jars and lids, but you don't have to.)

  2. Combine vinegar, wine, sugar, and ginger in a saucepan and bring to a boil.

  3. Pack jars with peaches, leaving 3/4 inch of space beneath the rim. Remove ginger from syrup; add to jars along with bay leaves.

  4. Pour hot liquid over peaches, making sure they are completely covered, leaving 1/2 inch of space beneath the rim of each jar. Place lids on jars and let stand until cool. Store in the refrigerator; serve within 2 to 3 days.

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