Quick Pickled Peaches Recipe | PBS Food

by Chef Michel Nischan A quick and easy way to pickle peaches


Yield: Makes 1 quart



  • 2 cups white wine
  • 1 cup cider vinegar
  • 6 peaches
  • 1 vanilla bean (split and seeded)
  • 2 cinnamon sticks
  • 1 cup honey
  • 1/2 cup raw sugar
  • Juice of 1 lemon


  1. Blanch the peaches for about 10 seconds. Peel and cut in half.
  2. Place wine, vinegar, honey, sugar, vanilla, cinnamon sticks, and lemon juice in a large saucepot. Bring to a simmer and let cook for 5 minutes. Add peaches and cook until heated through, about 6 minutes after returning to a boil.
  3. Using a slotted spoon transfer the peaches to a canning jar with vanilla and cinnamon sticks evenly disbursed. Pour the boiling syrup over the peaches and fill to 1/4 inch below the rim of the jar and seal.
  4. Peaches will last in the refrigerator for up to a month. Serve over a roasted chicken, in a salad, or with goat cheese.


This segment appears in show #3208. Recipe courtesy of Michel Nischan © 2007 Michel Nischan
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