Peach Pickles 2.500

Julia Ewan - The Washington Post

Aug 27, 2008

These go great with sandwiches. Use not-quite-ripe peaches so the finished product has some crunch.

Refrigerate in an airtight container for 2 to 3 days before serving. Once opened, they may be refrigerated for up to 10 days.


Servings: 2.5 cups
Ingredients
  • 6 underripe peaches, cut in half and pitted
  • 1/4 cup light brown sugar
  • 1/2 cup balsamic vinegar
  • 15 basil leaves, stacked then rolled up tightly and cut crosswise into thin strips (chiffonade)
  • Freshly ground black pepper

Directions

Place the peach halves cut side down on a cutting board, then cut into thin slices.

Combine the brown sugar and vinegar in a medium saucepan over medium heat. Bring to a boil, stirring frequently until the sugar has dissolved. Remove from the heat.

Add the peaches, stir to combine with the liquid and allow to cool to room temperature.

When the mixture has cooled, add the basil and add a few grinds of pepper, stirring to combine. Transfer to an airtight container and refrigerate for 2 to 3 days before serving.

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Recipe Source

From Brian McBride, executive chef of the Blue Duck Tavern in the West End.

Tested by Frances Sellers.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.