Bourbon Pickled Peaches

Served at the Kentucky Derby by Churchill Downs Executive Chef David Danielson

  • 2 pounds fresh sliced peaches
  • 1 pound granulated sugar
  • 1 cup apple cider vinegar
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp kosher salt
  • 1 cinnamon stick
  • 4 whole cloves
  • ½ cup water
  • 1 cup orange juice
  • ½ tsp vanilla
  • ¼ cup bourbon

In a medium sized sauce pot combine all ingredients and bring mixture to a boil. Turn heat down to a medium simmer and cook for 4-5 minutes to allow the peaches to cook. Place the mixture in a mixing bowl and wrap with plastic for a tight seal. Place in refrigeration over night or up to 7 days. The flavor gets better each day.

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