Peaches, plums, nectarines and apricots are just some of my summer favorites. As fall rolls in I tend to get over excited and buy way too much stone fruit, my default is usually baking with them, but pickling is a very close second. Pickled fruits have a natural sweetness because, they’re fruits after all, so you get this really nice balance with the tangy, spiced pickling flavors. I use a bunch of spices so if you’re missing one just leave it out and you’ll still get a delicious pickle!
I use these pickles as a topping for salads, as a condiment or on toasts – trust me, if you make them you’ll find ways to eat them!
- Slice the fruit. I used a mix of nectarines and peaches feel free to use any combination of stone fruit you like.
- In a large bowl, whisk together the sugar and salt with hot water until they have completely dissolved.
- Add in the spices – peppercorns, fennel seeds, cloves, cardamom, ground coriander, red pepper flakes, and a bay leaf. Stir in the vinegar, I used a half red wine and half apple cider but you can use either one (just make sure to use 2 cups of vinegar so the proportions stay the same).
- Add the sliced fruit to the pickling liquid and allow it to come to room temperature.
- Pour the fruit and liquid into jars and refrigerate them overnight. Keep the pickles refrigerated, they should be consumed within a month.