What Can I Do With Pickled Peaches? Good Questions

Q: I started the Kitchen Cure last weekend, and I somehow forgot that I canned pints and pints of pickled peaches over the summer! Out of sight, out of mind, I guess. And while pickled peaches are OK swirled into some yogurt, I'm hoping I can find something new or different to use them for.

Any suggestions? I'm trying to cut down on desserts, so something savory would probably better.

Sent by Christina

Editor: Christina, wow, home-pickled peaches sound like a very nice thing to have to use up! Here is a similar thread at Chowhound with some good ideas:

• Uses for pickled peaches

We especially like the thought of putting them in salads, with some almonds or pistachios.

Readers, any favorite uses for pickled peaches?

Next question?

(Image: Romulo Yanes/Gourmet)

Comments (15)

I can't access the chowhound link & I'm too lazy to search on their site :)

Here are my suggestions- if you eat meat, peaches pair very nicely with both chicken & pork! You can roast either with just S&P & then use the pickled peaches as the saucy/ condiment. If you don't eat meat, roast potatoes & any other veggies. The peaches will brighten the flavor of any roasted item & just taste divine.

If you don't like my suggestions, send the jars my way & I will use them for you!

Here are some things I would try: rice pilaf with some cashews or whatever nut you like... then maybe add some clove and cumin. You could also try adding to an arugula salad with goat cheese and walnuts. Even a flat-bread with prosciutto, caramelized onion and rosemary could be good base for the peaches.

This sounds like something that would be fabulous, coarsly chopped, on a plate with some cheeses and bread before a dinner with some friends. Or a simple dinner after work with some wine.

Although I've never tasted pickled peaches before (erm hello where can I find that recipe???) I would think that if you blended them up, maybe with some fresh herbs and a shallot, and reduced over heat, that it would be a delicious glaze for pork or chicken.

Just a thought!

Those would be great in a Moroccan-style dish, maybe a roasted chicken with lemons, cinnamon, sweet paprika and saffron if you have it. Sprinkle with some nuts (almonds, or even pecans for a little Southern influence) and serve over couscous.

Open faced sandwich with cheese - like a Stilton or some chevre. Or, if you want to stay away from the fancy, Cracker Barrel white cheddar.

If you're interested, here's a similar pickled-fruit recipe (is this a pretty small category? I think so) that I made - it originally came from SK via Orangette. Pickled grapes that, I would imagine, can be used in the same way as those peaches. I did the tartine thing with them and it was terrific.

http://lancelotsturgeon.wordpress.com/2010/01/28/pickle-me-this/

Grill or sear in pan with a tad olive oil with a bit of honey, serve on a bed of greens with sliced red onion and maybe a bit of mint.

they would work great with braised fennel too.

Although you are trying to stay away from desserts, Pi(e) day IS this Sunday 3.14. :^)

I grew up loving ham and peaches! I just heat them up together in a pan and the flavors go so well together, even if it sounds a little weird.

This is why I love this site. What great ideas! I think I'll have to make the rice pilaf for a potluck on Sunday!

Someone was asking for the recipe - it's this recipe from pickyourown.org, which is a great canning & pickling resource for the n00bs. Clear instructions and lots of pictures.

Why would you pickle peaches? Personally, i can't imagine adding vinegar to peaches or eating acidic, tart peaches. It's not something we grew up around. I can quarts and quarts of peaches every summer and love every jar, especially with yogurt or with chicken. Could they be used for chutney?

Please let us know how your creation turns out. I am always interested in culinary experiments!

Iona--they're not really pickled, like dill pickles. It's more like sweet pickles.

4 quarts small peaches
6 cinnamon sticks (about 3" pieces), one for each jar
8 cups sugar (4 cups white and 4 cups brown or all brown)
1 quart vinegar
Whole cloves

Less sugar may be used for a more tart pickle.

1. Dip freestone peaches into boiling water to loosen skins. Clings must be peeled.

2. Stick each peach with 2 to 4 cloves.

3. Boil the sugar and vinegar together for 2 minutes.

4. Put half the fruit into syrup and boil gently until tender. Put remaining half of fruit into syrup and boil until tender.

5. Pack the peaches and cinnamon sticks into hot canning jars. Seal. Process in a simmering hot water-bath for 10 minutes.

How vinegary are they? If not too strong you could use them in a great sweet salsa or as a chutney-type accompaniment.

Thank you, Palmetto, for the sweet pickled peach recipe and clarification with the tartness question. Regular canned peaches, though, seem more diversital in the kitchen.