Pickled jasmine peaches with star anise from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • peaches
  • whole star anise
  • Champagne vinegar
  • sugar
  • serrano chiles
  • jasmine tea bags
  • EYB Comments

    Chill at least 2 days.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill at least 2 days.

  • TrishaCP on August 17, 2014

    I liked these pickles but didn't love them. This is a really sweet pickle, and It had really strong flavor from star anise, but very little from the chile (maybe mine was too mild) and disappointingly little from the jasmine. (This may have been my fault- as I halved the recipe and only used 1 of 3 teabags the recipe required.) The taste greatly improved with a longer marinating time- I would do at least a week before serving. I have had them for about 2 weeks now and they are still firm.

  • stockholm28 on September 15, 2013

    Nice side with barbecue or pork.

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