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Pickled Peach Salsa

Serves: Makes about 3 cups
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Pickled peaches
1 cup water
1 cup sugar
1/2 cup apple cider vinegar
2 tablespoons kosher salt
1 tablespoon pickling spice
3 ripe peaches, pitted and finely diced

Peach salsa
1 cup diced pickled peaches (above)
3 ripe peaches, pitted and finely diced
1/2 red onion, finely diced
1/2 bunch fresh cilantro, roughly chopped
1 jalapeño pepper, minced
Juice of 2 limes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper


To make the pickled peaches: In a small saucepan, combine the water, sugar, vinegar, salt and pickling spice. Simmer until both the sugar and salt dissolve, about 5 minutes. Pour through a strainer into a medium bowl and add the peaches. Let cool and then refrigerate for 2 hours. 

To make the peach salsa: Remove the pickled peaches from the brining liquid and place in a medium bowl. Stir in the fresh peaches, onion, cilantro and jalapeño. Stir in the lime juice and olive oil, season to taste with salt and pepper, and serve. 

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