Active Time
20 MIN
Total Time
Serves : Makes 3 cups

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

How to Make It

Step 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.

Step 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.

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