Pickling summer fruits
Pimp out your cheeseboards and salads year-round with pops of pickled peaches and plums.
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
185 grams raw sugar 1 teaspoon salt
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).
Yellow peach and red chilli White peach and bay leaf Plum and rosemary Golden peach and kaffir lime