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Recipe Detail Page
Spiced Peach & Coriander Pickle
Summer 2015
Shimmering peaches are preserved in sugared rice vinegar and the coriander seeds add a subtle anise and vanilla layer to this sweet pickled summer orb. Use any leftover vinegar syrup to make a vinaigrette.
Makes 6 cups (1.5 L)
12 small, just ripe freestone peaches, about 3 lbs (1.5 kg)
Boiling water
1½ cups (375 mL) rice vinegar
1¼ cups (310 mL) granulated sugar
2 tsp (10 mL) pickling salt
3 small shallots, thinly sliced and separated into rings
3 tsp (15 mL) coriander seeds
9 whole allspice berries
3 sticks cinnamon, each 2 inches (5 cm)
1 Skin peaches by lowering a few at a time into the pot of boiling water. Boil for 1 minute. Lift out and plunge into ice-cold water, drain, and rub the skins off. Bring the water back to a boil and repeat until all of the peaches have been skinned. Cut peaches in half and remove the stones.
2 Heat the vinegar over medium-high in a large saucepan. Stir in sugar and salt and bring to a boil, stirring until sugar dissolves. Boil for 2 minutes.
3 Pack 1 layer of peach halves into 3 wide-mouth pint jars, each holding 2 cups (500 mL). Add a layer of shallots and sprinkle ½ tsp (2 mL) coriander seeds, 3 allspice berries and 1 cinnamon stick to each jar. Add another layer of peaches and shallots and top with another 1/2 tsp (2 mL) coriander seeds. Pour vinegar syrup over peaches in each jar, leaving a ½-inch (1‑cm) headspace and making sure that the fruit is covered with syrup.
4 Cap and set aside to cool completely. Label and store in the refrigerator for up to 2 months.
Makes 6 cups (1.5 L)
