Recipe BookKitchen FoundationsPickles & Preserves

Pickled Baby Peaches

Name: Pickled Baby Peaches
Yield: Approximately 800 g, 1 x 1.5 L jar
Ingredients: 1 kg Firm baby peaches; 500 g 5% white wine vinegar; 250 g Water; 120 g White sugar; 10 g Sea salt; 3 g Fennel seeds; 2 g Black peppercorns; 1 small sprig Fresh rosemary; 2 strips Lemon peel

Pesche baby in agrodolce

Firm baby peaches pickled with white wine vinegar, fennel seed, rosemary, lemon and black pepper.

Golden baby peaches in a clear pickling jar with rosemary, lemon and peppercorns.

The peaches should not become overly sweet. The target is fresh peach, white wine acidity, rosemary and salt.

Approximately 800 g, 1 x 1.5 L jar

Cook this

Ingredients

Firm baby peaches1 kg
5% white wine vinegar500 g
Water250 g
White sugar120 g
Sea salt10 g
Fennel seeds3 g
Black peppercorns2 g
Fresh rosemary1 small sprig
Lemon peel2 strips

Method

Wash the peaches.
Cut into halves or wedges and remove the stones.
Combine the vinegar, water, sugar, salt and aromatics.
Bring to a simmer.
Pour over the peaches.
Allow to cool, then refrigerate.

Chef’s notes

Do not make the peaches overly sweet.
The source pairs them with burrata, charred artichoke, lamb and cheese.

Keeping

Keep refrigerated in a clean jar. Record the production date and batch number. The source does not state a fixed refrigerated use-by period.

Last refined · September 2026