Shared by Noa Berman-Herzberg
Shared by Noa Berman-Herzberg
Pickled Nectarines in a Spiced Brine
Yield: Two 12-ounce jars or one 24-ounce jar
Pickled Nectarines in a Spiced Brine
Yield: Two 12-ounce jars or one 24-ounce jarFamily Journey
Pinsk, BelarusAltay county, SiberiaWroclaw Silesia, Poland
Wasseralfingen Refugee Camp, GermanyHolon, IsraelRehovot
Tel Aviv
Tip: The nectarines will remain crunchy in the fridge for about 2 weeks. Then they soften and make a delicious addition to meatball or chicken stews or as a chutney base.
This recipe was shared by Noa Berman-Herzberg. Read more about her family in "There Are Always Pickles on the Counter in This Home" and try her recipes for pickled red cabbage, pickled mushrooms, and dill pickles.
Ingredients
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
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.
