Side Dish
SWEET & SALTY PICKLED PEACHES
A RECIPE BY @AIMEEBOURQUE AIMEE WIMBUSH-BOURQUE - SIMPLE BITES
Ingredients
Pickled Peaches
- 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)
Pickled Peaches
- 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)
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Recipe Preparation
For the Pickled Peaches
- In a small saucepan, combine Windsor® Coarse Pickling Salt, sugar, vinegar, water, and honey over medium heat.
- 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.
- Slice the peaches into half-moons, about ½ an inch wide. Don’t worry about leaving the skin on; it adds a nice texture.
- 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.
- 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.
- 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.
- Pickled peaches may keep for up to 2 weeks in the refrigerator.