Make Ahead

Pickled Peaches With Burrata Toasts

August 23, 2021
5 Stars
Photo by Melina Hammer
  • Prep time 48 hours
  • Cook time 3 minutes
  • Serves 4
Author Notes

What’s even better than eating a peach out of hand? Pickling it, and bringing a tangy kick to the juicy sweetness. It’s so simple and so, so good. Once you’ve pickled your peaches, pair them with grilled or roasted pork, chicken, or halibut. Or really any salad. Or—and you may just finish off the jar if you start like this—pile wedges on burrata toasts (thick yogurt or mascarpone is a dream too). Important: Use firm peaches, as they will soften the longer they sit in the brine. Once you open the jar, use it up within a couple weeks. Leftover brine can be used to make dressings or cocktails.
Melina Hammer

Ingredients
  • Pickled Peaches
  • 2 firm peaches, pitted and cut into 6 wedges each
  • 2 small fresh bay leaves
  • 1/2 cinnamon stick
  • 1 dried chile pepper, such as cayenne or chile de arbol
  • 1/3 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1/4 cup water
  • 1 teaspoon sea salt
  • Burrata Toasts (Optional)
  • 8 ounces burrata
  • 4 slices sourdough bread, toasted
  • 1/4 cup small or torn fresh basil leaves, to garnish
  • Flaky salt and freshly ground black pepper
In This Recipe
Directions
  1. Arrange the peaches in a wide-mouth pint jar, nestling in the bay leaves, cinnamon, and chile as you go. Pour the vinegar into the jar.
  2. 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 this sugar-salt solution into the jar, then top off with the remaining 2 tablespoons of water.
  3. 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.
  4. 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.

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Melina is the author of 'A Year at Catbird Cottage' with Ten Speed Press. She grows an heirloom and pollinator garden and forages wild foods at her namesake Hudson Valley getaway, Catbird Cottage. Melina loves serving curated menus for guests from near and far seeking community amidst the hummingbirds, grosbeaks, finches, and the robust flavors of the seasons.

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