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Pickled Peach Coleslaw

This Pickled Peach Coleslaw is a sweet and tangy mixture of fresh seasonal veggies. Red cabbage, peaches, poblano peppers and in a tart brine made from cider vinegar and peach preserves.
Cook Time15 mins
Total Time15 mins
Servings: 1 quart


  • 1 cup cider vinegar
  • 2 tablespoons peach preserves
  • 1 tablespoon soy sauce
  • 1/2 teaspoon black peppercorns
  • 2 cups chopped red cabbage
  • 1 large carrot finely diced
  • 1 rib celery finely diced
  • 1 medium poblano pepper seeded and finely diced
  • 1 medium shallot finely diced


  • Add cider vinegar, peach preserves and peppercorns to a medium sauce pan, stirring until preserves dissolve.
  • Bring to a low boil, reduce heat and simmer 10-15 minutes until slightly reduced. Let cool 10 minutes.
  • Place remaining ingredients in a large lidded jar.
  • Strain peppercorns from brine, pour over vegetables.
  • Let chill 2-3 at least hours or overnight.
  • Store in an airtight container in the refrigerator for up to 1 week.