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

Linton Hopkins
October 2014

Gallery

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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