|Nutritional Information (per serving)|
View full nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated fat 0g||0%|
|Total sugar 40g|
|Vitamin C 5 mg||25%|
|Calcium 14 mg||1 %|
|Iron 0 mg||2%|
|Potassium 167 mg||4%|
|*The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
The production of pickled peaches dates back to at least the late 18th century, when a recipe for the food was published in the book The Art of Cookery. Traditionally, the dish was seasoned with various combinations of cloves, nutmeg, ginger, mustard seeds, peppercorns, and garlic, but over time it was simplified to a classic blend of baking spices. While pickled peaches may not be found in many areas of the United States, it is a classic Southern food that often includes cloves and cinnamon and occasionally adds ginger. Pickled peaches are savory and sweet, with a warming spice undertone that helps temper the acidity of the vinegar brine.
The art of pickling extends far beyond the documented recipe for pickled peaches to around 2400 BC. BC. Historians believe the practice originated in ancient Mesopotamia. The pickling process hasn't changed much over the years. It occurs either as anaerobic fermentation in a salt-based liquid or by pickling in vinegar. Today's method for pickled peaches uses vinegar, and unlike the ancient peoples of Mesopotamia who used clay pots, we can make pickled peaches last longer by canning or storing them in the refrigerator.
Whether you make them using this recipe or purchase a jar from an online specialty store or grocery store, there are many sweet and savory ways to use pickled peaches, from topping ice cream to dressing salads.