Pickled Peaches and Blueberries are a sweet-and-sour way to make the most of summer's bounty. Use them on salads, ice cream, or in cocktails this summer!

Pickled Peaches and Blueberries

Sweet-and-sour Pickled Peaches and Blueberries are delicious in cocktails, on salads, on ice cream, and more!
Course Pickles and Preserves
Cuisine Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Calories 57kcal
Author Becky Striepe


  • 2 1/2 cups sliced peaches. Slices should be about 1" thick (about 6 small peaches).
  • 1 1/2 cups blueberries
  • 2 cups white vinegar
  • 1 1/2 cups sugar
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 2-3 cinnamon sticks (one per jar)
  • 1/4 teaspoon salt (Just regular ol' salt. Nothing fancy needed!)


  • Divide the peaches and blueberries between 3 pint-sized mason jars.
  • Make the brine: Put all of the remaining ingredients into a sauce pot over high heat, and boil until the sugar is dissolved.
  • Use a ladle to divide the coriander seeds, peppercorns, and cinnamon sticks between your jars. If you have an extra cinnamon stick, you can toss it into the compost.
  • Pour the remaining hot brine over the fruit. Let the jars sit on the counter until they’re cooled enough to handle, then screw on the lids and refrigerate
  • Refrigerate until you’re ready to eat. You want the fruit to steep for at least an hour in the fridge, but the longer they steep, the deeper the flavor will get. They will keep for 2-3 weeks in the fridge.


Calories: 57kcal