Sweet & Salty Pickled Peaches
Difficulty Level: 
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Prep Time: 
5minutes
Cook Time: 
5minutes
Sweet & Salty Pickled Peaches
Difficulty Level: 
Difficutly AddedDifficutly HolderDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
5minutes
Cook Time: 
5minutes
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Ingredients
2 tsp Windsor® Coarse Pickling Salt
 
1 tbsp brown sugar
 
1 cup apple cider vinegar
 
½ cup water
 
3 tbsp honey (liquid)
 
1 tsp black peppercorns (whole)
 
½ tsp brown mustard seeds
 
1 whole star anise
 
1 bay leaves
 
3 peaches (firm)
 

 

Preparation
  1. In a small saucepan, combine Windsor® Coarse Pickling Salt, sugar, vinegar, water, and honey over medium heat.
  2. Bring the pickling liquid (brine) to a simmer, stirring to dissolve the solids. Add the peppercorn, mustard, star anise and bay leaf. Reduce heat to low and keep hot.
  3. Slice the peaches into half-moons, about ½ an inch wide. Don’t worry about leaving the skin on; it adds a nice texture.
  4. Fill a wide-mouth quart jar with sliced peaches - you can eat the ones that don’t fit! Pour the hot brine and the spices over the peaches and immediately cover the jar with the lid.
  5. Leave the jar of peaches to cool on the counter. When they have reached room temperature, transfer to the refrigerator. Allow the peaches to pickle for 12 hours before serving.
  6. Serve the sweet & salty pickles as part of an appetizer charcuterie plate. They are delicious on top of a goat cheese crostini or as a salad ingredient.
  7. Pickled peaches may keep for up to 2 weeks in the refrigerator.

Servings: 1 quart

@aimeebourque

Aimee Wimbush-Bourque - Simple Bites

Food writer. Adventure seeker. Caffeinated mum to 3. Former chef. Authored 'Brown Eggs and Jam Jars' and ‘The Simple Bites Kitchen' with PRH.

Ingredients
2 tsp Windsor® Coarse Pickling Salt
 
1 tbsp brown sugar
 
1 cup apple cider vinegar
 
½ cup water
 
3 tbsp honey (liquid)
 
1 tsp black peppercorns (whole)
 
½ tsp brown mustard seeds
 
1 whole star anise
 
1 bay leaves
 
3 peaches (firm)
 

 

Preparation
  1. In a small saucepan, combine Windsor® Coarse Pickling Salt, sugar, vinegar, water, and honey over medium heat.
  2. Bring the pickling liquid (brine) to a simmer, stirring to dissolve the solids. Add the peppercorn, mustard, star anise and bay leaf. Reduce heat to low and keep hot.
  3. Slice the peaches into half-moons, about ½ an inch wide. Don’t worry about leaving the skin on; it adds a nice texture.
  4. Fill a wide-mouth quart jar with sliced peaches - you can eat the ones that don’t fit! Pour the hot brine and the spices over the peaches and immediately cover the jar with the lid.
  5. Leave the jar of peaches to cool on the counter. When they have reached room temperature, transfer to the refrigerator. Allow the peaches to pickle for 12 hours before serving.
  6. Serve the sweet & salty pickles as part of an appetizer charcuterie plate. They are delicious on top of a goat cheese crostini or as a salad ingredient.
  7. Pickled peaches may keep for up to 2 weeks in the refrigerator.

Servings: 1 quart

@aimeebourque

Aimee Wimbush-Bourque - Simple Bites

Food writer. Adventure seeker. Caffeinated mum to 3. Former chef. Authored 'Brown Eggs and Jam Jars' and ‘The Simple Bites Kitchen' with PRH.