Friday, September 19, 2014

quick-pickled peaches and strawberries


The first time I ever had pickled strawberries was at Seviche, a Latin restaurant here in Louisville, served with goat cheese and radishes. Tangy and almost spreadably soft, they were the opposite of what you normally think of a strawberry, but I've been craving them ever since. Since summer is coming to an end, I decided it would be the perfect time to pickle my favorite summer fruits. These pickles are stored in the fridge and are ready in just a couple of days. They are delicious with goat cheese on crusty bread or crackers with pepper, in salads with some of the pickling liquid as dressing, or on oatmeal, ice cream, or yogurt.


Quick-Pickled Peaches
makes about one 1-liter jar or two 1-pint jars

Ingredients
  7-8 ripe peaches
  2 cups sugar
  1 cup apple cider or white vinegar
  1/2 cup water
  2 cinnamon sticks

Fill a medium-sized bowl with water and a few handfuls of ice and set aside. Fill a medium-sized saucepan with water and bring to a rolling boil over high heat. Add peaches to saucepan and cook for 15-20 seconds, then transfer peaches to ice bath with slotted spoon. Peel peaches and cut into wedges. Add peaches and cinnamon sticks to a sterilized 1-liter or two 1-pint glass jars. In a small saucepan, combine vinegar, water, and sugar over medium-high heat and stir until sugar dissolves.  When vinegar mixture comes to a boil, remove from heat and pour into jar over peaches, leaving about 1/2 inch of headspace. Let jar cool uncovered to room temperature. Cover with lid and store in the refrigerator. Let peaches sit for 2-3 days before opening. Peaches will keep for up to one month in the refrigerator. 


Quick-Pickled Strawberries
makes about one 1/2-liter jar or two 1/2-pint jars

Ingredients
  1/2 lb strawberries
  1 cup apple cider or white vinegar
  1/4 cup plus 2 tablespoons sugar
  1/2 teaspoon of salt
  a few mint leaves
  1/2 teaspoon peppercorns

Thoroughly wash strawberries and remove tops. Cut strawberries in halves (thirds or quarters for larger berries). Add sliced strawberries, mint leaves, and peppercorns to a sterilized 1/2-liter jar or two 1/2-pint jars. In a small saucepan over medium high heat, combine vinegar, sugar, and salt and stir until sugar dissolves. When vinegar mixture comes to a boil, pour into jar over strawberries, leaving about 1/2 inch of headspace. Let jar cool uncovered to room temperature. Cover with lids and store in the refrigerator. Let strawberries sit for 1-2 days before opening. Strawberries will keep for up to 1 month in the refrigerator. 


Photos and text by Tamsen Anderson

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