Nectarine Pickles Recipes
NECTARINE PICKLES
Chop to make a relish, wrap with thinly sliced smoked ham, or just pop'em in your mouth and enjoy!
Provided by Dana Palmer @dana90631
Categories Fruit Appetizers
Number Of Ingredients 6
Steps:
- Bring all except nectarines to a boil in a medium saucepan.
- Place nectarines in heatproof container and pour in hot mixture.
- Let cool, cover and refrigerate.
PICKLED NECTARINE SALAD WITH BURRATA
Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.
Provided by Alison Roman
Time 25m
Yield Makes 4 Servings
Number Of Ingredients 9
Steps:
- Toss nectarines, onion, vinegar, and sugar in a large bowl; season with salt and pepper. Let sit 10 minutes.
- Pour off pickling liquid from nectarines and onion, reserving liquid. Add greens, mint, 2 tablespoons oil, and 2-3 tablespoons reserved liquid; toss to combine.
- Place burrata on plates, top with salad, and drizzle with oil. Season with salt and pepper.
NECTARINE JAM
Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).
Provided by Kathy228
Categories Fruit
Time 1h15m
Yield 4-5 half pint jars
Number Of Ingredients 4
Steps:
- Cook all ingredients at a very mild boil for 30-minutes.
- *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
- Skim foam off surface.
- Ladle into sterilized jars.
- Process in boiling water bath for 10-mins.
Nutrition Facts : Calories 678.2, Fat 0.7, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 173.7, Fiber 3.7, Sugar 167, Protein 2.3
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- Divide the star anise and orange zest between 2 pint-size canning jars. Carefully fill the jars with the nectarines (you don't want to bruise the fruit).
- In a small saucepan, heat the white vinegar, sugar, crushed red pepper, salt and 1 1/2 cups water over high, stirring until the sugar dissolves. Let cool completely.
- Pour the brine over the nectarines, making sure the fruit is completely submerged. Screw on the lids. Let stand at room temperature 24 hours. Refrigerate at least 3 days before eating. (The pickles are best eaten within 10 days.)
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- Let cool, cover and refrigerate. Chop to make a relish, wrap with thinly sliced smoked ham, or just pop em in your mouth!.
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