Pick­ling sum­mer fruits

Pimp out your cheese­boards and sal­ads year-round with pops of pick­led peaches and plums.

Dish - - MEET THE PRODUCERS -

IN­GRE­DI­ENTS

500 grams firm stone­fruit, halved and pit­ted 1 brown onion, thinly sliced hand­ful of herbs of choice such as bay leaves, rose­mary, kaf­fir lime leaves (op­tional) 375ml ap­ple cider or white vine­gar

120ml wa­ter

185 grams raw su­gar 1 tea­spoon salt

METHOD

Place fruits, onion and herbs (if us­ing) in a large ster­ilised jar. To make the pick­ling liq­uid, place the vine­gar, wa­ter, su­gar and salt in a medium saucepan and bring to a sim­mer, stir­ring to dis­solve the su­gar and salt. Re­move from heat and leave to cool for 5-10 min­utes. Pour the hot brine over the fruit. Wipe rims of jars and seal im­me­di­ately. Once cool the pick­les will keep in the fridge for 3-4 months or up to 2 years in a cool dark place if heat pro­cessed (look up Corner­smith’s heat pro­cess­ing ‘how-to’ on­line if you’re not fa­mil­iar with this method).

POS­SI­BLE COM­BI­NA­TIONS:

Yel­low peach and red chilli White peach and bay leaf Plum and rose­mary Golden peach and kaf­fir lime

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