How to preserve stone fruits is a fast and easy way to pickle a variety of summer abundance and will allow you to enjoy peaches, plums, and nectarines all year round.
These sweetly tart pickled stone fruits have quietly stolen a place in our hearts. Slip the slightly lip-puckering, vibrantly colored pickles onto a cheese board, toss in a salad, or serve alongside roasted or grilled meats as the perfect complement…not to mention a guaranteed conversation starter.–Angie Zoobkoff
How to Preserve Stone Fruits
- Quick Glance
- 30 M
- 45 M
- Makes 3 or 4 pint jars (500 ml jars)
Special Equipment: Pint-size jars with seals and bands; hot water canner (optional)
IngredientsEmail Grocery List
- For the pickling brine
- For each jar
CUSTOMIZE YOUR PICKLE FLAVORS
- Feel free to add additional spices or herbs to your jars to create your own customized pickled fruit. Play around with your fave flavors. Rosemary and peppercorns are quite nice with peaches while ginger and allspice work well with plums. And if you prefer a more savory pickle, cut the sugar by up to half.
Recipe Testers Reviews
I had no idea what to expect with this pickled stone fruits recipe. I had only ever made pickled cucumbers. But as the description suggested serving these on a cheese board—and I never need much coercion to make a cheese board—I thought I would try this out. A whole new world of pickling and preserving has opened up for me with this recipe!
This recipe came together very easily and didn't take much time. I sterilized the jars the night before and then spent about 20 minutes cutting my nectarines while the vinegar, water, and sugar were heating on the stove. All of this, including boiling the jars, took less than an hour.
We didn't eat the stone fruit pickles for a couple days as I wanted to let them rest a bit. We had them last night with a selection of cheeses, some sharp and some creamy. I was surprised how much I liked this with the challerhocker we were having, which is a sharper Swiss cheese. And it was just beautiful with the Fromager D'affinois as well.
The pickles are sweet enough that you could serve them with ice cream and probably have a pretty fantastic dessert. I would sprinkle some brown sugar on top with that.
I got 4 jars using 6 nectarines. I look forward to experimenting more with this. I bet some star anise would be a nice addition to the brining spices. I may try some plums next!
It's nice to make sweet preserves but I like to make savory ones as well. This recipe for pickled stone fruits is a keeper.
I used all 3 types of fruit, each cut into wedges: 1 jar of peaches with garden fresh rosemary and peppercorns and 2 jars mixed nectarines and plums with cinnamon, allspice, clove, and peppercorns. The recipe is straightforward and easy to follow.
We tasted the peaches after 3 weeks. The apple cider vinegar was most prominent with a hint of the rosemary. I suspect a few more weeks in the jar will mellow out the vinegar and let the sugar shine through. It was served alongside roasted chicken.
If I diced the fruit, it would work well on a beef, pork, or chicken burger or, as part of an appetizer plate with cheeses and cold cuts.
When I make this again, I will likely use a little more sugar and would consider adding a little "dab" of brandy, rum, or even orange liqueur.