Tarragon Pickled White Nectarines

We are thrilled that Dalis Chea, Executive Chef & Co-Owner of Fresh Bistro, an internationally-inspired bistro-style restaurant in West Seattle, and Herban Feast, a renowned local caterer, Has shared this recipe with us! A graduate of Le Cordon Bleu, Dalis has also worked under Executive Chef Greg Atkinson at Canlis Restaurant and Chef Kevin Davis at Oceanaire.



1 cup of sugar
3 cups of rice wine vinegar
3 tarragon sprigs
3 white nectarines, pitted and cut into 12 slices each
1 teaspoon salt

In a saucepan, heat up sugar until golden brown, stirring with a whisk to keep from burning. Take the pan off the heat and slowly add the rice wine vinegar (add slowly because the sugar is very hot). Turn the heat down to medium and simmer until the caramel sugar is dissolved. Add salt, stir and place into the refrigerator to cool. In a sealable container or even a zip-top bag, place pickling liquid, tarragon, and white nectarines together and let sit overnight. Serve on salads or as a chutney over meats or fish. May be kept for up to one week.

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