Grant Cornett
Pickled Jasmine Peaches with Star Anise, adapted from Smoke & Pickles: Recipes and Stories From A New Southern Kitchen by Edward Lee.
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Pickled Jasmine Peaches with Star Anise

Edward Lee, Smoke & Pickles: Recipes and Stories From A New Southern Kitchen - December 26th, 2013

This recipe has been adapted from Smoke & Pickles: Recipes and Stories From A New Southern Kitchen by Edward Lee—a book featured in Word-to-Table Cooking, Food Arts' yearly roundup of chef-authored cookbooks.

You need to flavor your pickles, but it’s a hassle to strain out or remove loose spices that you don’t want to eat. Using tea bags is the perfect solution—they are packed with flavor. You can steep the pickle liquid just like you would a cup of tea; then, when the pickles are ready, you can just toss out the tea bags. Of course, use only high-quality tea.

This pickle screams for a nice, fatty pork dish, but it’s great with the gaminess of lamb and goat too. Or serve it with an aged sheep’s-milk cheese and some crusty bread for a refreshing version of a cheese plate.

Makes 2 quarts (requires advance preparation)

  • 2 lbs. slightly underripe peaches, peeled and sliced into wedges
  • 1 cup Champagne vinegar
  • 1 cup water
  • 1 1/2 cups granulated sugar
  • 1 tsp. kosher salt
  • 4 pods star anise
  • 2 serrano chile peppers, halved
  • 3 jasmine tea bags
  1. Pack peaches into a large glass jar or other heatproof container.

  2. Combine vinegar, water, sugar, salt, and star anise in a medium saucepan; bring to a boil, stirring to dissolve sugar and salt; remove from heat; pour over peaches; add peppers and tea bags; cover jar with tight-fitting lid; reserve in refrigerator, 1 day; remove tea bags, discard; reserve jar in refrigerator 1 day further before use.

Chef's Note: Refrigerated, the peaches will keep for up to 3 weeks.

Excerpted from Smoke & Pickles: Recipes and Stories From A New Southern Kitchen by Edward Lee (Artisan Books). Copyright © 2013.