Habanero Pickled Peaches

Prep Time
Cook Time
2d 1h
Ready In

"Pickled peaches is a Texas favorite, made here with an extra kick. Serve with ice cream or freshly baked biscuits. You will need 2 1-quart jars with lids and bands. No need for a hot-water bath-these are refrigerated. Cook time is pickling time. Yields 2 quarts"

Original recipe yields 2 servings


  • Serving Size: 1 (969.7 g)
  • Calories 888.1
  • Total Fat - 2.7 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 40.9 mg
  • Total Carbohydrate - 208.5 g
  • Dietary Fiber - 15.3 g
  • Sugars - 179.5 g
  • Protein - 7.8 g
  • Calcium - 125.5 mg
  • Iron - 2.6 mg
  • Vitamin C - 365.2 mg
  • Thiamin - 0.2 mg

Step 1

Sterilize jars and lids in a pot boiling water or dishwasher (no detergent). Place on a clean towel to dry.

Step 2

To peel peaches, bring a large pot of water to a boil. Cut a small X on the top and bottom of each peach. Carefully drop them in boiling water and cook for 30 seconds. Using a long-handled slotted spoon, remove peaches, rinse with cold water and peel off the skin by gently rubbing the peach. Halve and pit the peeled peaches and put into the jars, packed tightly,

Step 3

In another pot, bring the vinegar and sugar to a boil.

Step 4

In each jar, add one half habanero, 1 cinnamon stick and half the cloves.

Step 5

Remove boiling vinegar from heat and pour half of the mixture into each jar. Add enough water to each jar to fill, leaving a 1/4-inch headroom. Cover with lids and bands and refrigerate.

Step 6

Store for 2 days before using. Will keep, refrigerated, for one month.

Tips & Variations

  • 2 wide mouth 1-quart canning jars with rings and lids.



Woozers!!! These are good...I used two different kinds of peaches...one yellow and one fresh farm...the jar on the right is the yellow peach...these have a very slight touch of heat...with a hint of cinnamon...the hubby enjoyed it with a side of vanilla ice cream...made for "Pick Me" tag game...

review by:
(5 Aug 2016)