Because we’re all picklephiles at TABLE Magazine, there’s scarcely anything we don’t want to pickle…including, occasionally, ourselves. This Spiced Pickled Peaches recipe combines the complex sweetness of peaches with the tang of vinegar, the heat of chiles and ginger, and the aromatic qualities of star anise. Aside from a week of marinating in the jar, it takes no time at all to make, and it yields several summer dinners’ worth of an intriguing accompaniment to grilled chicken and BBQ pork dishes.

You may find yourself using it on a grilled cheese sandwich or a smoked turkey panini instead of your usual gherkins or bread-and-butter pickles.

After, keep the pickle party going with these recipes for pickle lovers.

If you’re party is all about peaches, try these 20 recipes!

Spiced Pickled Peaches

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• Author: Julia Platt Leonard
• Yield: Makes one jar 1x

Print Recipe

Description

Made with fresh peaches, vinegar, ginger, chiles, and star anise, perfect for serving with grilled meats, sandwiches, or cheese.

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Ingredients

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• 6 peaches (about 3 lbs)
• 3/4 cup granulated sugar
• 3/4 cup champagne vinegar
• 1/3 cup water
• 1–2 small dried chiles
• 1-inch piece of ginger, peeled and thinly sliced
• 1 star anise

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Instructions

1. Cut an “X” into the base of each peach. Place the peaches in a saucepan of boiling water for 45 seconds. Remove them from the saucepan, run under cold water, then peel and discard the skins.
2. Slice the peaches into quarters and place them into a sterilized jar, layering the fruit with the dried chile, ginger, and star anise.
3. Bring the sugar, champagne vinegar, and water to a boil. Cook until the sugar has completely dissolved. Pour the hot liquid over the peaches, ensuring the fruit is fully submerged. A glass fermenting weight is useful for keeping the peaches below the surface of the liquid.
4. Screw the lid onto the jar. After allowing it to cool for about 15 minutes, give the lid a final twist to ensure it is tightly sealed. Once completely cool, the lid should be flat, indicating an airtight seal has formed.
5. Store the jar in a cool, dark place. The peaches will be ready to enjoy after about one week. Once opened, store them in the refrigerator.

Nutrition

• Serving Size: 1 Jar

Story and Recipe by Julia Platt Leonard
Styling by Anna Franklin
Photography by Laura Petrilla

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