August 29, 2012

Chile Spice Pickled Nectarines



Ingredients:
4 large nectarines, pitted and sliced
1 cup water
1 1/4 cup white vinegar
3/4 cup sugar
8 whole cloves
4 white cardamom pods
12 black peppercorns
2 whole star anise
10 coriander seeds
2 bay leaves
2 dried Thai birds-eye chiles

Directions:
Prep your jars/lids. Evenly divide the spices and nectarine slices between 2 pint jars. Combine the water, vinegar and sugar in a saucepan and bring to a low boil. Stir to dissolve the sugar. Pour brine over the nectarine slices, leaving 1/2 inch of headspace. Remove any bubbles. Seal and process in a water bath for 10 minutes.


Yield: 2 pints



Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.

My thoughts:
I can't believe this is the first recipe I've posted using nectarines. I've been doing this for over eight years now and nectarines might possibly be my favorite fruit. I think I eat them too quickly to get the urge to make something with them.

Anyway! I've seen a lot of recipes for pickled peaches in the past. I've been tempted to pickle peaches too but 1. peach fuzz makes my hands itchy so I avoid handling peaches as much as possible and 2. I had some nectarines that I wasn't sure I was going to eat in time. Since I was making some other pickles and had room in the pot, I thought I'd make a couple of jars out of them. I'm glad I did! They are perfectly sweet-tart, spicy and very juicy. I think they'd be lovely over a salad or served with seafood. They are just so light and summery. The chile adds just enough heat to keep them interesting and from sliding into "candied" territory.

2 comments:

  1. Two spices I can't stand, cloves and anise. I have learned to sub allspice for cloves, but have any suggestions for the anise? And will green cardamom pods work?

    ReplyDelete
    Replies
    1. You could just leave it out, honestly. The flavor isn't that strong and I can't think of anything that would be a good sub. I think green cardamom would be just fine, I just have white because I was doing some Swedish cooking.

      Delete

Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.