When you think of pickling, the South automatically comes to mind. Eggs, Cucumbers, Onions, Vegetables, and Fruit are items that you might have experienced firsthand as your grandmother’s taste tester growing up. Imagine those jars lined up in the pantry with a colorful assortment of canned vegetables and pickled foods – the nostalgia of it all is why we love “preserving” the idea of pickling.
This summer, we’re featuring two pickled items on our menu: pickled onions on our burger and pickled peaches on our summer salad. Our Executive Chef Regan sat down with us and shared her pickled peach recipe for you and your family to try on your own!
3qts peaches, cut into 1/8ths (approximately 12 cups of fresh peaches)
1qt white balsamic vinegar
2 Tbsp salt
1 tbsp pepper
2 Tbsp pickling spice
Bunch lemon thyme
4 star anise
**Serves a family of 6
Bring everything to the boil except the peaches
Bring liquid to the boil and then simmer for 10 min
Pour over peaches
Cover and refrigerate
Serve & enjoy!
Have fun with this recipe- write it down on a recipe card & pass it along with a basket of peaches for a fun hostess gift. Try the recipe with your kids or grandkids and serve as a side to a summer picnic in your backyard! Here at the Willcox, we like to place our pickled peaches on our summer salad. This summer treat won’t disappoint. We’d love to know how you served your pickled peaches, so get creative and tag us on social media and we’ll share your delicious recipe!
Happy picking and don’t forget to buy your peaches locally like Sarah’s Fresh Market!