Name: Pickled Nectarines in a Spiced Brine
Yield: Two 12-ounce jars or one 24-ounce jar
Ingredients: ¾ cup rice vinegar; ⅓ cup filtered water; ⅓ cup coconut sugar; 2 tablespoons mirin; Juice from ½ lemon or 1 lime; 3 firm nectarines; 4-5 dried goji berries; 2 cardamom pods; 1 star anise

Ingredients

Yield: Two 12-ounce jars or one 24-ounce jar

For the brine

¾ cup rice vinegar
⅓ cup filtered water
⅓ cup coconut sugar
2 tablespoons mirin
Juice from ½ lemon or 1 lime

For the pickles

3 firm nectarines
4-5 dried goji berries
2 cardamom pods
1 star anise

SidesDessertsKosher for PassoverVeganVegetarianGluten FreeCooking ProjectsEastern Europe

Preparation

Step 1

Prepare the brine: Pour the brine ingredients into a pot, and heat on low until the sugar dissolves and the brine is transparent. Set aside to cool to room temperature.

Step 2

Slice the nectarines into ½-inch wedges, discarding the pits.

Step 3

Arrange the jar: Add half the spices to the bottom of the jar. Next, add the nectarines, and remaining spices.

Step 4

Pour the brine over the nectarines, covering completely. Close the jars tightly and refrigerate for 48 hours.

Step 5

Serve cold, or on top of thick yogurt or vanilla ice cream.

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Ingredients

For the brine

For the pickles

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

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