Sweet-and-sour pickled peaches are a great addition to a salad or charcuterie and cheese plate. You can replicate this quick gluten free pickle recipe with any vegetables following the ratio of vinegar to sugar and using any spices you like.
Pickled Peaches and Fennel Gluten-Free Recipe
- 2 cups apple cider vinegar or white distilled vinegar
- 1/2 cup sugar
- 1 tablespoon kosher salt
- 2 bay leaves
- 1 tablespoon pink peppercorns
- 2 yellow peaches, halved and sliced
- 1 medium fennel bulb, cored and thinly sliced
- 1/2 medium red onion, thinly sliced
- 2 fennel flowers or dill flowers (optional)
In a saucepan, combine 1 cup water with the vinegar, sugar, salt, bay leaves, and pink peppercorns. Bring to a boil over medium-high heat, immediately turn the heat to low, and let simmer until the sugar is dissolved, about 5 minutes. Meanwhile, in a 2 quart-size mason jar, combine the peaches, fennel, onion, and fennel flowers.
Carefully pour the pickling liquid into the mason jar. Press the contents down with a wooden spoon without bruising the ingredients to make sure they are covered with the pickling liquid. Let the jar sit at room temperature for at least 30 minutes or up to 1 hour, then use or refrigerate, sealed, for up to 1 week.
We recommend Aran Goyoaga’s cookbook. Find it here.
Photography Aran Goyoaga
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