Pickled Peaches


  • 3 Peaches (ripe but not soft)
  • 1 Cup of Apple Cider Vinegar
  • 1/3 of a Cup of Mirin or Rice Wine Vinegar
  • 1/2 Cup of Sugar
  • 1/4 Cup of Maple Syrup
  • 1 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Nutmeg
  • 1 Star Anise
  • 1 Small Chunk of Fresh Ginger (approximate size of your fingertip)


  • Wash and slice the peaches (discard pit)
  • Warm the vinegar, mirin, sugar, maple syrup, cinnamon, and nutmeg in a pan on the stove. Do not boil it, simply warm it so that the ingredients mix together and dissolve.
  • Put the star anise and ginger in a mason jar and add the peaches to it.
  • Pour the warm liquid into the jar
  • Let it sit for 1 week in the refrigerator before eating
  • Will keep for approximately 30 days in the refrigerator

Watch How to Make It