Recipe: Sweet and Gingery Quick Pickled Peaches

Recipe by Sumer Ladd of FoodCorps

Demonstrated at the Grant Park Farmers Market on Sunday, May 15, 2016


  • 8 firm Peaches from Pearson Farm – $7 (peeled, pitted, sliced)
  • Goat Cheese from Formaggio 
  • Baguette from The General Muir
  • 3 tbsp fresh Ginger (chopped)
  • 1/2 cup of sugar or honey
  • 3 tsp of Crushed Red Pepper Flakes (or to taste)
  • 1 1/2 cups of Apple Cider Vinegar
  • 1 1/2 cups of Water


  1. Peel, remove pits, and slice peaches.
  2. In a nonreactive pot, bring apple cider vinegar, water, sugar/honey, red pepper flakes, and ginger to a boil. Reduce heat to a simmer for 5 minutes.
  3. Add peaches and cook for 5 minutes, or until tender.
  4. Allow to cool slightly, then add to a jar and make sure peaches are fully submerged in liquid. Seal with a lid and refrigerate.
  5. Peaches can be enjoyed immediately or kept in the fridge for 1-2 weeks.

They are the perfect addition to any cheese plate, pork or chicken dish, or right out the jar.



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