Pickled Peaches Tennessee Style Recipe

Name: Pickled Peaches Tennessee Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lbs small peaches; 1 gallon cold water; 2 tablespoons pickling salt; 2 tablespoons white vinegar; 1 quart white vinegar; 1 quart water; 6 cups sugar; 4 cinnamon sticks; 2 tablespoons whole cloves; 1 teaspoon ground ginger

Servings: persons

1
Pour boiling water over the peaches, let them stand for several minutes, then drain and cover with cold water; slip off peels.
2
Combine the water, salt and vinegar and stir; dip the peaches in this liquid to prevent discoloration.
3
If peaches are large, cut into halves.
4
(The original says leave the pits in place, but I'm not sure why.)
5
Combine vinegar, 1 quart water, sugar, cinnamon, cloves and ginger in a large enamel or stainless steel pot and bring to a simmer.
6
Add the peaches and simmer, uncovered, about 5 minutes.
7
Remove with a slotted spoon.
8
You may have to work in batches.
9
Once all peaches are cooked, return them to the liquid, cover and let stand 8 -12 hours.
10
Remove the peaches from the liquid and bring the liquid to a boil.
11
Pack the peaches into clean pint jars, cover with boiling syrup.
12
Wipe rims clean and add sterile 2-piece lids.
13
Process in a hot water bath for 10 minutes.

1415

kcal

Calories

Fat

381

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 lbs small peaches, 1 gallon cold water, 2 tablespoons pickling salt, 2 tablespoons white vinegar, and more.

Yes, Pickled Peaches Tennessee Style falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pickled Peaches Tennessee Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions