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Peach pickle

Australian Gourmet Traveller recipe for peach pickle.

By Emma Knowles & Lisa Featherby
  • 10 mins preparation
  • 5 mins cooking plus cooling
  • Serves 18
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Peach pickle
Try this pickle alongside roast pork, duck or goose and you won't be sorry. It would also go perfectly with a salad of grilled quail, extra-virgin olive oil-dressed rocket leaves and a good scattering of pecorino or crumble of feta. Makes 2 litres.


  • 500 ml (2 cups) white wine vinegar
  • 375 ml (1½ cups) red wine vinegar
  • 330 gm (1½ cups) caster sugar
  • 10 cloves
  • 6 juniper berries
  • 3 fresh bay leaves
  • 9 firm, ripe peaches, cut into wedges


  • 1
    Combine vinegars, sugar, spices, bay leaves and 2 tsp sea salt in a saucepan. Stir occasionally over medium heat until sugar dissolves. Bring to the boil over high heat, add peaches and cook for 1 minute, then transfer peaches to sterilised jars with a slotted spoon. Pour in syrup, seal jars, stand until cooled, then store in refrigerator. Peach pickle will keep refrigerated for 2-3 weeks after opening.
  • undefined: Emma Knowles & Lisa Featherby