Nectarine Pickles Recipes

NECTARINE PICKLES

Steps:

• Bring all except nectarines to a boil in a medium saucepan.
• Place nectarines in heatproof container and pour in hot mixture.
• Let cool, cover and refrigerate.

PICKLED NECTARINE SALAD WITH BURRATA

Steps:

• Toss nectarines, onion, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit 10 minutes.
• Pour off pickling liquid from nectarines and onion, reserving liquid. Add greens, mint, 2 tablespoons oil, and 2-3 tablespoons reserved liquid; toss to combine.
• Place burrata on plates, top with salad, and drizzle with oil. Season with salt and pepper.

HOW TO PRESERVE STONE FRUITS

Steps:

• In a medium saucepan over low heat, combine the vinegar, water, and sugar. Stir until the sugar dissolves. Bring to a simmer and then turn off the heat.
• Sterilize 3 or 4 pint jars (500 ml jars) in boiling water.
• When the jars are cool enough to handle, place the spices in the bottom of each jar. Pack the fruit firmly into the hot jars, leaving about 1/2 inch (1 cm) space at the top.
• Return the brine to a boil and carefully pour it over the fruit, making sure all the fruit is completely submerged, still leaving 1/2 inch (12 mm) headspace in the jar.
• Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife or chopstick along the inside rim to release any hidden air pockets. Wipe the rims of the jars with a paper towel or a clean damp cloth and seal.
• Process in a hot water canner or a large pot for 15 minutes or according to the manufacturer's instructions. For more information on processing or home canning, check out the USDA's Complete Guide to Home Canning.
• Store your pickled stone fruits in a cool, dark place for up to 1 year. Once opened, refrigerate and use within a few weeks.