Spicy Pickled Peaches

Pickled peaches vary from tart to sweet, but only a few have a touch of fire! This unique pickling recipe adds a dose of jalapenos to give these sweet peaches a bit of a kick. Prepare to fall in love with these spicy pickled peaches!

A family favorite, especially during the holidays, these candied pickled peaches are just to die for with whipped cream or vanilla ice-cream. Best to prepare these at least a few weeks ahead, to let them take on as much peppery pickling perfection as possible!

What you Need to Make Spicy Pickled Peaches:

Like I said, our family adores this recipe, and its been a popular holiday treat and canned gift for several years now. We’ve tried jalapenos, chilies, pepper flakes and cayenne pepper to find a good balance. Each ingredient packs its own style of spice, but I love how the pepper flakes and a hint of cayenne pair well with the peaches.

These are perfect for those who love a bold burst of flavors, maybe what to try out a really unique pickling method that’s really one-of-a-kind.

How to Make Spicy Pickled Peaches

1. Wash your 5 one-pint canning jars, lids and bands in hot soapy water or dishwasher. Rinse well and set aside to dry on towel.
2. Use only firm, ripe peaches. Peaches that are over-ripe and soft will turn to mush in the canning process.
3. Bring a large pot of water to boil. Prepare an ice-bath in a large bowl with ice cubes and cold water.
4. Blanche the peaches in the boiling water for 30 seconds. This will make it easier to peel off the skin.
5. Quickly transfer the peaches to the ice bath bowl to cool. Peel, pit and slice them into wedges.
6. In a large stainless steel pot, combine the vinegar, water, sugar, salt, cinnamon sticks, cayenne and red pepper flakes.
7. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Remove from heat and let sit for 10 minutes to infuse the flavors.
8. Set out your jars, adding a piece of cinnamon stick to each one.
9. Pack the peach slices evenly into the jars. I like to leave a 1 inch space to the top of the jars from the peace slices.
10. Carefully ladle the hot pickling liquid over the peaches until they are fully covered. Leave about 1/2 inch from the top to the liquid brine.
11. Use a wooden or plastic utensil/skeewer to remove any air bubbles trapped between the peaches.
12. Wipe the jar rims with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip-tight.
13. Do not over-tighten. Finger tight is good.
14. Using canning tongs, lower the jars into the water bath canner. Make sure the jars are covered by at least 1 inch of water.
15. Bring the water to a rolling boil and process for the recommended time, usually around 15-20 minutes. Adjust the processing time for your altitude if needed.
16. Turn off the heat and carefully remove the jars from the canner using canning tongs.
17. Place the jars on a clean towel or cooling rack to cool. As they cool, you’ll hear the satisfying “ping” sound of the lids sealing. Allow the jars to cool completely, undisturbed.
18. Once the jars are completely cool, press down on the center of each lid. If the lid doesn’t flex, and it’s concave, the jar is sealed.
19. If any jars didn’t seal, refrigerate and use those first. Label the sealed jars with the date and store them in a cool, dark place for at least two weeks before enjoying to allow the flavors to meld and intensify.

Why You’ll Love Spicy Pickled Peaches

• Sweet Meets Fire: Fiery fusion pickling of sweet peaches and a fiery kick that awakens your palate in every bite.
• Unique Twist: These Fiery Pickled Peaches offer a creative departure from the norm.
• Homemade Charm: Infuse your dishes with a personal touch that showcases your pickling prowess.
• Flavor Elevator: Achieve a flawless balance of sweetness and heat, transforming ordinary dishes into extraordinary culinary experiences.

Cooking Tips and Variations

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Spicy Pickled Peaches

Spicy, sweet, candied deliciousness. A fun and unique twist on pickled peaches you gotta try!

Servings: 5 jars

Course: Pickling, Preserves

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Ingredients

  

1x2x3x

• 5 lbs Peaches, firm but ripe
• 2 cups White vinegar
• 3 cups White sugar
• 3 cups Water
• 1 tablespoon Red pepper flakes, (less if preffered)
• 1 teaspoon Cayenne pepper, (less if preffered)
• 2 Cinnamon sticks, broken into pieces
• 1 tablespoon Kosher salt

Instructions

 

Prepare Canning Jars:

• Wash your 5 one-pint canning jars, lids and bands in hot soapy water or dishwasher. Rinse well and set aside to dry on towel.

Prep the Peaches:

• Use only firm, ripe peaches. Peaches that are over-ripe and soft will turn to mush in the canning process.
• Bring a large pot of water to boil. Prepare an ice-bath in a large bowl with ice cubes and cold water.
• Blanche the peaches in the boiling water for 30 seconds. This will make it easier to peel off the skin.
• Quickly transfer the peaches to the ice bath bowl to cool. Peel, pit and slice them into wedges.

Make the Pickling Liquid:

• In a large stainless steel pot, combine the vinegar, water, sugar, salt, cinnamon sticks, cayenne and red pepper flakes.
• Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Remove from heat and let sit for 10 minutes to infuse the flavors.

Pack the Jars:

• Set out your jars, adding a piece of cinnamon stick to each one.
• Pack the peach slices evenly into the jars. I like to leave a 1 inch space to the top of the jars from the peace slices.

Pour the Pickling Liquid:

• Carefully ladle the hot pickling liquid over the peaches until they are fully covered. Leave about 1/2 inch from the top to the liquid brine.
• Use a wooden or plastic utensil/skeewer to remove any air bubbles trapped between the peaches.

Seal the Jars:

• Wipe the jar rims with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip-tight.
• Do not over-tighten. Finger tight is good.

Process in a Water Bath Canner:

• Using canning tongs, lower the jars into the water bath canner. Make sure the jars are covered by at least 1 inch of water.
• Bring the water to a rolling boil and process for the recommended time, usually around 15-20 minutes. Adjust the processing time for your altitude if needed.

Remove and Cool:

• Turn off the heat and carefully remove the jars from the canner using canning tongs.
• Place the jars on a clean towel or cooling rack to cool. As they cool, you'll hear the satisfying "ping" sound of the lids sealing. Allow the jars to cool completely, undisturbed.

Check Seals and Store:

• Once the jars are completely cool, press down on the center of each lid. If the lid doesn't flex, and it's concave, the jar is sealed.
• If any jars didn't seal, refrigerate and use those first. Label the sealed jars with the date and store them in a cool, dark place for at least two weeks before enjoying to allow the flavors to meld and intensify.

Nutrition

Calories: 662kcalCarbohydrates: 154gProtein: 4gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 6991mgPotassium: 601mgFiber: 8gSugar: 38gVitamin A: 2124IUVitamin C: 19mgCalcium: 49mgIron: 2mg

Recipe Keywords: peaches, pickled peaches

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