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Recipe Summary test

prep:
20 mins
total:
20 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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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