Pickled Nectarines Recipe
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It's time for pickled fruit to stage a revival. These pickled nectarines are easy to make and are fantastic on a cheese plate or added to a green salad. Add a few jars to your pantry today!
Recipe Facts
Ingredients
- 6 nectarines (approximately 2 1/2 pounds)
- 2 cups white vinegar
- 3/4 granulated sugar
- 2 teaspoons pickling salt
- 3 star anise
- 1 cinnamon stick, broken into thirds
- 1 bay leaf, broken into thirds
- 3/4 teaspoon black peppercorns, divided
- 1/4 teaspoon red pepper flakes, divided
Directions
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If using, prepare a boiling water bath canner and place three lids in a small saucepan at a bare simmer.
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Prepare three regular mouth jars.
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Wash nectarines and slice into 12 wedges per piece of fruit.
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Combine 2 cups of white vinegar with 2 cups water, 3/4 cup granulated white sugar and 2 teaspoons pickling salt.
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As the brine comes to a boil, divide the spices evenly between the three jars.
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Once brine is boiling, add fruit to the pot.
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Stir to help settle the fruit into the brine.
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Once the fruit has relaxed into the brine and the brine is boiling, remove pot from heat.
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Carefully ladle the fruit into the jars, using a wooden chopstick to help the nectarine slices settle into place.
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Pour brine over fruit to cover.
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Tap jars gently to help dislodge any air bubbles that may be trapped between the nectarine slices. Use your wooden chopstick to finish the job.
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Wipe rims and apply lids and rings.
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If processing for shelf stability, carefully lower jars into boiling water bath and process for 10 minutes.
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When time is up, remove jars from canner and let cool.
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Once processed jars are cool, remove rings, check seals and wash jars to remove any stickiness.
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Unprocessed jars should also be washed once cool and then stored in the refrigerator.
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Pickled nectarines can be eaten as soon as cooled, though for best flavor, allow them to sit in their brine for at least 48 hours before eating.
Special equipment
3 pint sized mason jars, canning pot (optional)