Sweet Pickled Peaches

Preparation info

  • Makes

    12 kg

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Peaches take spicy sweet pickle flavours very well indeed. A sweet pickled fruit like this should be served with cold meat, particularly ham, gammon or pork. Make some now for Christmas.


  • 1.75 kg/4 lb fresh peaches
  • 900 g/2


Dip the peaches, a few at a time, into a pan of boiling water. Leave for about 30 seconds, then lift out with a perforated spoon and place immediately in a bowl of cold water. Peel away the skins, halve the fruit and remove the stones.

Measure the sugar and vinegar into a large saucepan and add the crushed cloves and allspice, the sticks of cinnamon and bruised ginger loosely tied in a