Pickled peaches

Peel the Peaches Bring a large pot of water to a boil. Cut a small “X” in the bottom of each peach. Drop them into the boiling water for 30–60 seconds, then immediately move them to an ice water bath. The skins will slip right off.
Prep the Fruit You can pickle them whole (the traditional way) or slice them into halves or quarters. If pickling whole, leave the pits in—they add a slight almond-like flavor to the brine.
Make the Syrup In a large stainless steel pot, combine the sugar, vinegar, water, and all the spices. Bring to a boil, then reduce heat and simmer for 10 minutes to let the spices infuse.
The Quick Simmer Add the peaches to the simmering syrup. Cook them gently for about 5 minutes (just until they are heated through but not falling apart).
Jar Them Up Pack the peaches into sterilized canning jars. Pour the hot syrup over them, ensuring at least one cinnamon stick and a few cloves make it into each jar. Leave about 1/2 inch of headspace.
The Cure Let them cool and store in the refrigerator. For the best flavor, wait at least 1 week before eating. The vinegar needs time to mellow and the spices need time to penetrate the fruit.

The “Whole” Tradition: If you pickle them whole, it’s a Southern tradition to stick one or two whole cloves directly into the flesh of each peach before putting them in the jar. It looks beautiful and ensures the spice is in every bite.
Firmness is King: If you use “eating-ripe” peaches (the kind that drip juice down your chin), they will disintegrate. Look for peaches that feel like a tennis ball—firm with just a tiny bit of “give.”
Don’t Toss the Juice: Once the peaches are gone, the leftover pickling liquid is incredible. Use it as a glaze for pork chops, or mix it into a cocktail with bourbon and ginger ale.

With BBQ: They cut through the fat of pulled pork or ribs perfectly.
The Fancy Toast: Spread some ricotta or goat cheese on a baguette, top with a pickled peach slice and a drizzle of the syrup.
The Southern Sundae: Serve a warm pickled peach over vanilla bean ice cream.