Don’t be afraid! I didn’t actually make pickles and nectarines, although I think that sounds kind of good. What you are looking at is a jar of pickled nectarines and they taste incredible. I recommend that you go out as soon as you finish reading this post and buy a bunch of fresh nectarines. That’s actually what I did after I found a recipe for nectarine pickles in “Every Day with Rachael Ray” magazine. I ripped the page right out and added nectarines and white wine vinegar to my grocery list. Next to the recipe in the magazine was a note that said “food dare,” so I knew I had no choice but to take Rachael on and it was well worth it.
Nectarine Pickle Ingredients
I doubled the recipe because I bought a lot of nectarines so you can cut this recipe in half if you don’t want such a large amount. But I think you will regret that decision because this recipe is delicious and soÂ versatile.
1 cup white wine vinegar
1 1/2 cups sugar
2 cinnamon sticks
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ground cloves
2 lbs. nectarines, sliced in to wedges
I poured the hot mixture over the nectarines and let it cool. I had to taste the fruit at this point because it looked so good! In fact, my mouth is actually watering as I type. The nectarines hit all of my senses. I could smell the cinnamon and cloves, and I could taste the sweet and sour combination of the spices and vinegar. Yum! I then covered the container andÂ refrigerated the mixture.
And there you have it! Pickled nectarines. You can just eat the nectarines right out of the container, you can chop them up in to relish, or you can even cook them with duck or any other meat you can think of. Rachael Ray recommends sliced smoked ham, but I wouldn’t really know about that since ham is certainly not kosher. But the combination sounds good, doesn’t it?!? To be honest, everything sound good with these nectarine pickles. Maybe I will warm them up and pour them over a bowl of vanilla ice cream. Okay, now I’m drooling again!