Persian-Spiced Pickled Peaches

These tangy pickled peaches from Atlanta chef Linton Hopkins are wonderful with all kinds of rich meat dishes.

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  • Servings: Makes 3 cups

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Ingredients

  • 1 1/4 pounds slightly underripe peaches, peeled, pitted and cut into thin wedges
  • 1 tablespoon coriander seeds
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 2 tablespoons sorghum molasses
  • 2 garlic cloves, crushed and peeled
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons kosher salt
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon piment d’Espelette

How to make this recipe

  1. Pack the peach wedges into a 1-quart glass jar. In a small skillet, toast the coriander seeds over moderately high
    heat, tossing, until fragrant, 2 minutes. Let cool, then crush the seeds.

  2. In a medium saucepan, bring the vinegar, water and molasses just to a boil. Stir in the garlic, ginger, salt, orange zest, piment d’Espelette and crushed coriander seeds. Pour the brine over the peaches and let cool completely. Cover and refrigerate for at least 4 days before serving.

Make Ahead

The pickles can be refrigerated for up to 1 month.

Contributed By Published October 2014





460465 recipes/persian-spiced-pickled-peaches 2014-09-12T19:09:56+00:00 Linton Hopkins summer|pickling|barbecue-cookout|sauces-and-condiments|side-dishes|basic-easy|gluten-free|healthy|make-ahead|vegetarian|snack october-2014 recipes,persian-spiced-pickled-peaches 460465
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