Pickled Peaches and Fennel Recipe

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

MAKES 1 QUART
Servings 6
Calories 48 kcal
Author Aran Goyoaga

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
Nutrition Facts
Pickled Peaches and Fennel Gluten-Free Recipe
Amount Per Serving (1 serving)
Calories 48 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Sodium 76mg 3%
Potassium 26mg 1%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 7g
Protein 1g 2%
Vitamin A 4.5%
Vitamin C 10.5%
Calcium 3.2%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

Photography Aran Goyoaga

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.