Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Sweet and zangy preserves with a touch of mint. Great for late summer canning!
Zippy, zingy, spicy, sweet goodness in a jar. Can be made with peaches or nectarines. Recipe via Kevin's West's lovely book, Saving the Season.
Juicy nectarines, tart plums and just a bit of sugar. Cook it down, down, down and you'll get a fabulous, thick, shiny butter.
Mostarda di Cremona isn't actually a mustard, rather it's summer fruits preserved in mustard-infused syrup. Use a mix of peaches, pears, plums, apricots, nectarines, quince, cherries, citrus rind. Makes for a beautiful holiday gift.
A delicious, happy accident! Use up bits and pieces of stone fruits, add a vanilla bean and voila! Flavor magic!
Jam isn't normally what you think of when you have a pile of nectarines to use up, but this jam is well worth the effort and will have you dreaming of summer all winter long.
Murabba is a sweet-savory jam pickle common in Indian, Pakistani, and Middle Eastern cuisines. This is equally good topping ice cream as it is accompanying grilled meat or fish.
An old Southern recipe for sweet pickled peaches or nectarines. Use as a condiment alongside meats or use the syrup in cocktails.
Sublime sweet-tart floral nectarine Meyer lemon butter.
Often times people put lemon juice in their fruit leather. I opted for the alternative route with my lovely past-its-prime opened riesling.
So here you are folks, some boozy snack food!