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“A spicy pickled peach which can be canned in either quarts or pints. The recipe reminded me of my grandma's - her peaches were always gloriously spicy with some heat from field peppers & ginger to add depth. These serve as the base for Cochon's Pickled Peach Relish . Found in The Times-Picayune. Made 3 quarts - tasted the syrup (had plenty left over) & made 1/2 the syrup again & pickled 3 more quarts! Used 3 fresh Kung Pao peppers (with slices in them) per quart. My, oh my, these are tasty now but will be the best come Thanksgiving!”
1hr 20mins
3 quarts

Ingredients Nutrition


  1. Tie spices in a cheesecloth bag. Combine sugar, vinegar, and spice bag in a large sauce pot; boil 5 minutes.
  2. Cook peaches in this boiling syrup until they can be pierced with a fork, but are not soft. Remove from heat and allow peaches to sit in pickling liquid overnight to plump. The next day, bring mixture back to a boil. Remove spice bag.
  3. Pack peaches into hot sterilized jars, leaving ¼-inch head space. Ladle hot liquid over peaches, leaving ¼-inch head space. Remove air bubbles.
  4. Adjust two-piece caps. Process 20 minutes in a boiling-water bath.

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