Dilly Peach Pickles

From the Ball Complete Book of Home Preserving


  • 1 cup (250 mL) granulated sugar
  • 2 cups (500 mL) white vinegar
  • 2 tablespoons (30 mL) pickling or canning salt (I use Celtic seasalt – you want something that isn’t table salt because that has no-clumping additives)
  • 16 cups (4 L) halved pitted peeled peaches, treated to prevent browning and drained) [I have powdered citric acid that I mix in water, but you can also use lemon juice]
  • 5 cloves garlic
  • 5 heads fresh dill


  1. Prepare canning jars. This recipe makes about 5 pint size (500 mL) jars.
  2. Peel peaches (put them in a pot of boiling water for 30-60 seconds then immediately dip in cold water – the skins will slip off). Cut in half and remove stones. Place in water with citric acid or lemon juice.
  3. For the syrup: In a large stainless steel saucepan, combine sugar, vinegar and salt. Bring to a boil over medium-high heat, stirring constantly.
  4. Add peach halves and return to a boil. Reduce heat and boil gently for 3-5 minutes, until heated through.
  5. Place 1 clove garlic and 1 head of dill in each hot canning jar. Pack peach halves, cavity side down, into hot jars to within a generous 1/2 inch (1 cm) of top of jar. Ladle hot syrup into jar to cover peaches, leaving 1/2 inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup.
  6. Put cover on canning jar and place in a boiling bath for 20 minutes.