Pickled Peaches and Anaheim Peppers

Pickled Peaches and Anaheim Peppers

So summer is ending (we’re all sad), but there is still an abundance to be had! Late summer produce is still available and technically in-season. I think pickling some fruit is in order is it not?

I did this probably a month and a half ago and I think I’ve got about a week to two weeks of shelf life left in it before I have to toss it or freeze it now – I can’t stand throwing food out. However, I should mention that the produce I used was kind of on the verge of spoiling within a few days (that’s why I preserved it). So if you use some ripe fruit and peppers, you should be able to add a few more weeks on there… hey that’s basically Christmas. Just saying, times are tough and quality food is hard to come by these days. It’s really visual and if you put it in a tall or big jar, it looks amazing.

Ok, so uses. I’ve used this in cold salads, soups, sauces, and sauté dishes. First you have to understand a bit about the flavor that you’re working with here and that is sweet and hot. This is basically going to elevate your senses in any dish and should be used on the sparing side as an additive into a dish.

Curiously enough, within the first few days, the peach is still quite sweet and can truly be utilized as a puree, base for a drink, even peach salsa works here.

Cold dishes – I’d lean more towards using the peppers since you can straight substitute them in any recipe. Keep in mind that you are still dealing with a pepper or a peach here and should be treated as such. I’ve added the peach in a few dishes, but it winds up being more pickled than peach as it progresses through the aging.

Soups – this may surprise you, but I use the liquid in soups before it starts to simmer. The vinegar adds acidity and reduces down to sweetness so depending on what time you put it in depends really on how it will add to it. But, it will add such a dimension of flavor to your soup that it’s insane. This little trick will blow your socks off and give you a great use for the liquid.

Sauces – Same thing as mentioned before with the liquid. You can also utilize the pepper for some added complexity (almost as you would a pepper sauce) in your sauce building. You will tend to get a bit more concentrated flavor if you cook it. The sugars from the apple cider vinegar will also reduce and create a sweet aspect (be careful not to burn it!)

Sautés – I use both for this application. I would say to add them right at the end though. The bigger the cut, the more concentrated the flavor is within the pickle; but if you cut/slice it small it tends to become a part of the natural juices. I love pairing the peaches with pork, fresh peppers, sliced onions, garlic, and some dark leafy greens. The pickled peppers also go very nicely with some sautéed kale, or braised collards. They really bring out some notes you usually skip over when you don’t include this level of acidity.

Ingredients:

4 peaches (pitted and cut into 12 portions)

6 Anaheim peppers (sliced in half - color doesn’t matter)

1 sprig sage

2 tsp cumin

4 Tablespoons pickling spice

¼ c sea salt

1 ½  quarts apple cider vinegar

½ quart water

Medium pot

Jar(s) that will fit all the product enough to be covered

Directions:

1. Place pan on med/high heat.
2. Begin slicing your peppers in half while you wait for the pan to warm.
3. Once the pan is hot, put your spices in.
4. Toss the spices around in the pan until you can start to smell them toasting (about 1-2 minutes).
5. Add your vinegar, water and salt. Bring to a boil
6. While you are waiting for this mixture to boil, cut down your peaches.
7. Place product in container(s). IMPORTANT NOTE: if using glass, put a towel underneath it so it doesn’t get too hot that it cracks the counter (I’ve seen it happen at home).
8. Once boiled either strain or keep the pickling spice in the liquid.
9. Pour liquid into containers, enough to cover product.
10. Let sit in the fridge for 36 hours ideally before enjoying.