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pickled peach salsa

Pickled Peach Salsa

Serves: Makes about 3 cups

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Pickled peaches
1 cup water
1 cup sugar
1/2 cup apple cider vinegar
2 tablespoons kosher salt
1 tablespoon pickling spice
3 ripe peaches, pitted and finely diced

Peach salsa
1 cup diced pickled peaches (above)
3 ripe peaches, pitted and finely diced
1/2 red onion, finely diced
1/2 bunch fresh cilantro, roughly chopped
1 jalapeño pepper, minced
Juice of 2 limes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper


To make the pickled peaches: In a small saucepan, combine the water, sugar, vinegar, salt and pickling spice. Simmer until both the sugar and salt dissolve, about 5 minutes. Pour through a strainer into a medium bowl and add the peaches. Let cool and then refrigerate for 2 hours. 

To make the peach salsa: Remove the pickled peaches from the brining liquid and place in a medium bowl. Stir in the fresh peaches, onion, cilantro and jalapeño. Stir in the lime juice and olive oil, season to taste with salt and pepper, and serve. 

About the recipe

Tossing pickled peaches with fresh peaches is a wonderful way to harness the sweetness and acidity of the fruit in one tasty salsa. The sharpness of the onion and cilantro keeps the salsa from becoming too sweet, making it a delicious condiment for hot dogs, sausages, grilled pork or fish.