Pickled Peaches
Peaches will soften the longer they sit in the brine. Use within 2 weeks. Leftover brine can be used to make dressings or cocktails. (rest of headnote to come) will add to note various ways to use these, including burrata/yogurt/etc.
Pickled Peaches
serves 4
INGREDIENTS
2 peaches, pitted and cut into wedges
2 small fresh bay leaves
½ cinnamon stick
1 dried chile pepper, such as cayenne or chile de arbol
2 tbsp granulated sugar
¼ cup water
1 tsp sea salt
⅓ cup apple cider vinegar
BURRATA TOASTS (OPTIONAL)
8 ounces burrata
4 slices sourdough bread, toasted
¼ cup small or torn fresh basil leaves, to garnish
Flaky salt and freshly ground black pepper
DIRECTIONS
Arrange the peaches in a wide-mouth pint jar, nestling in the bay leaves, cinnamon, and chile as you go.
In a small saucepan over medium heat, combine the sugar and salt and 2 tablespoons of the water. While stirring, heat just enough to dissolve the sugar and salt.
Pour the vinegar into the jar, followed by the sugar-salt solution. Top off with the remaining 2 tablespoons of water, seal and invert a couple times to blend the mixture. Refrigerate and let meld for at least 2 days (or up to 5) before using.
If you’re serving with burrata toasts: Divide the toasts between small plates. Divide burrata evenly between the toasts, tearing the cheese into rags for a rustic look. Arrange some pickled peaches onto each, then scatter with basil, and season with flaky salt and freshly ground pepper.