Pickled Nectarines Recipe

By
Marisa McClellan
Marisa McClellan
Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).
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Updated Mar. 26, 2019
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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

Active: 45 mins
Total: 48 hrs
Serves: 18 servings
Makes: 3 pint jars

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Ingredients

  • 6 nectarines (approximately 2 1/2 pounds)

  • 2 cups white vinegar

  • 3/4 cup granulated sugar

  • 2 teaspoons pickling salt

  • 3 star anise

  • 1 cinnamon stick

  • 1 bay leaf, broken into thirds

  • 3/4 teaspoon black peppercorns, divided

  • 1/4 teaspoon red pepper flakes, divided

Directions

  1. If using, prepare a boiling water bath canner and place three lids in a small saucepan at a bare simmer.

  2. Prepare three regular mouth jars.

  3. Wash nectarines and slice into 12 wedges per piece of fruit.

  4. Combine 2 cups of white vinegar with 2 cups water, 3/4 cup granulated white sugar and 2 teaspoons pickling salt.

  5. As the brine comes to a boil, divide the spices evenly between the three jars.

  6. Once brine is boiling, add fruit to the pot.

  7. Stir to help settle the fruit into the brine.

  8. Once the fruit has relaxed into the brine and the brine is boiling, remove pot from heat.

  9. Carefully ladle the fruit into the jars, using a wooden chopstick to help the nectarine slices settle into place.

  10. Pour brine over fruit to cover.

  11. 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.

  12. Wipe rims and apply lids and rings.

  13. If processing for shelf stability, carefully lower jars into boiling water bath and process for 10 minutes.

  14. When time is up, remove jars from canner and let cool.

  15. Once processed jars are cool, remove rings, check seals and wash jars to remove any stickiness.

  16. Unprocessed jars should also be washed once cool and then stored in the refrigerator.

  17. 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)

This Recipe Appears In

Nutrition Facts (per serving)
64 Calories
0g Fat
15g Carbs
1g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 64
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 259mg 11%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Total Sugars 13g
Protein 1g
Vitamin C 3mg 16%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 124mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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