These tangy pickled peaches from Atlanta chef Linton Hopkins are wonderful with all kinds of rich meat dishes.
Slideshow: Pickled Vegetables
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 It
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.
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.
The pickles can be refrigerated for up to 1 month.
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