Serves 3
2880 min
Pickled Nectarines
Recipe GLPR1914f3485eb172
Fragrant and tangy pickled nectarines infused with warm spices like star anise, cinnamon, and black pepper. These jewel-toned stone fruits make an excellent condiment for cheese boards, roasted vegetables, or grilled meats. The pickling process transforms fresh nectarines into a sophisticated preserve with a perfect balance of sweetness and acidity.
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Ingredients
6 fresh nectarines
2 cups white vinegar
¾ cup granulated sugar
2 teaspoons pickling salt
3 star anise
1 stick cinnamon stick, broken into thirds
1 bay leaf, broken into thirds
¾ teaspoon black peppercorns, divided
¼ teaspoon red pepper flakes, divided
Directions
Wash the nectarines thoroughly under cool running water and pat dry. Slice each nectarine in half along the seam, remove the pit, and cut into quarters or eighths depending on size.
In a large nonreactive saucepan, combine the white vinegar, sugar, and pickling salt. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely, about 3–4 minutes.
Once the brine reaches a rolling boil, reduce heat to medium and carefully add the nectarine pieces. Simmer gently for 8–10 minutes until the fruit softens slightly but still holds its shape.
While the nectarines cook, prepare three sterilized glass jars or containers. Divide the star anise, cinnamon stick pieces, bay leaf pieces, black peppercorns, and red pepper flakes evenly among the jars.
Using a slotted spoon, transfer the cooked nectarine pieces into the prepared jars, distributing them evenly.
Pour the hot brine over the nectarines, ensuring they are fully submerged. Leave about 1/2 inch headspace at the top of each jar.
Seal the jars tightly and let cool completely to room temperature. Transfer to the refrigerator and allow to pickle for at least 2 days (48 hours) before serving to allow flavors to fully develop.
Store in the refrigerator for up to 2 months. Once opened, consume within 3 weeks.
