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Pickled Peaches and Fennel Gluten-Free Recipe

Servings 6
Calories 48 kcal
Author Aran Goyoaga


  • 2 cups apple cider vinegar or white distilled vinegar
  • 1/2 cup sugar
  • 1 tablespoon kosher salt
  • 2 bay leaves
  • 1 tablespoon pink peppercorns
  • 2 yellow peaches, halved and sliced
  • 1 medium fennel bulb, cored and thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 2 fennel flowers or dill flowers (optional)


  1. In a saucepan, combine 1 cup water with the vinegar, sugar, salt, bay leaves, and pink peppercorns. Bring to a boil over medium-high heat, immediately turn the heat to low, and let simmer until the sugar is dissolved, about 5 minutes. Meanwhile, in a 2 quart-size mason jar, combine the peaches, fennel, onion, and fennel flowers.
  2. Carefully pour the pickling liquid into the mason jar. Press the contents down with a wooden spoon without bruising the ingredients to make sure they are covered with the pickling liquid. Let the jar sit at room temperature for at least 30 minutes or up to 1 hour, then use or refrigerate, sealed, for up to 1 week.
Nutrition Facts
Pickled Peaches and Fennel Gluten-Free Recipe
Amount Per Serving (1 serving)
Calories 48 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 76mg3%
Potassium 26mg1%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 7g8%
Protein 1g2%
Calcium 32mg3%
Vitamin C 8.7mg11%
Vitamin A 225IU5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.