Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pickled Peaches Tennessee Style Recipe
    Lost? Site Map

    Pickled Peaches Tennessee Style

    Total Time:

    Prep Time:

    Cook Time:

    11 hrs 25 mins

    1 hr 25 mins

    10 hrs

    fluffernutter's Note:

    I adore these, and eat them, icy cold, straight from the jar. This treatment also works with crabapples. I've also added a few whole peppercorns to the pickling mixture, which adds a lot of fragrance and a touch of heat. Delicious.Cooking time includes 8 hours of cooling/standing.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Pour boiling water over the peaches, let them stand for several minutes, then drain and cover with cold water; slip off peels.
    2. 2
      Combine the water, salt and vinegar and stir; dip the peaches in this liquid to prevent discoloration. If peaches are large, cut into halves. (The original says leave the pits in place, but I'm not sure why.) Combine vinegar, 1 quart water, sugar, cinnamon, cloves and ginger in a large enamel or stainless steel pot and bring to a simmer. Add the peaches and simmer, uncovered, about 5 minutes. Remove with a slotted spoon. You may have to work in batches.
    3. 3
      Once all peaches are cooked, return them to the liquid, cover and let stand 8 -12 hours. Remove the peaches from the liquid and bring the liquid to a boil. Pack the peaches into clean pint jars, cover with boiling syrup. Wipe rims clean and add sterile 2-piece lids. Process in a hot water bath for 10 minutes.

    Ratings & Reviews:


    Nutritional Facts for Pickled Peaches Tennessee Style

    Serving Size: 1 (10607 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 631.7
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 1412.9 mg
    Total Carbohydrate 156.5 g
    Dietary Fiber 5.9 g
    Sugars 150.8 g
    Protein 3.4 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes