Peaches take beautifully to pickling and add some brightness to a winter meal of roast pork. Substitute any regular peaches for the donut peaches if you miss them during their brief season.


  • 12 to 14 donut peaches
  • 2 large lemons, very thinly sliced and seeds removed
  • 8 cups white vinegar
  • 2 cups sugar
  • 8 whole star anise
  • 10 whole cloves
  • 2 cinnamon sticks


Bring a large saucepan of water to a boil over high heat and fill a large bowl with ice water. Blanch the peaches in the boiling water for 15 seconds, then use a slotted spoon to transfer them immediately to the bowl of ice water to stop the cooking process. Once cool, peel the peaches but leave them whole. Divide the peaches and lemon slices between 2 wide-mouth pint canning jars.

In a small saucepan, combine the vinegar, sugar, star anise, cloves, and cinnamon sticks and bring just to a boil over medium heat. Stir to dissolve the sugar, then pour the vinegar mixture over the contents of the jars, filling them to within 1 inch of the rim. Divide the whole spices as equally as possible between the jars. Quickly screw the lids securely in place and let cool to room temperature. Once cool, store the pickled peaches in the refrigerator for up to 1 month.