Rosemary Quick-Pickled Peaches & Blackberries

Rosemary accents plump summer fruits with an aromatic, refreshing note. Serve as a side dish with grilled meats or top fresh salad greens. Also great with waffles and vanilla ice cream. Use some of the pickling liquid to prepare vinaigrette.

Serves: 8
Serving Size: 3/4 cup
15 mins Prep time 5 mins Cook time
15 mins Prep time
5 mins Cook time
  • Pit and slice peaches. Place in large glass bowl with blackberries. Set aside.

  • Place remaining ingredients in small saucepan. Bring to simmer on medium heat. Reduce heat to low; simmer 5 minutes. Let stand 5 minutes to cool. Pour over fruit mixture.

  • Refrigerate 1 hour or until cooled. Serve. Or, cover and refrigerate until ready to serve.

Cooking tip

Storage Tip: Store quick-pickled fruits in covered glass or plastic bowl, ceramic container or glass jars in refrigerator up to 24 hours.

Nutrition information

(Amount per serving)

  • 55Calories: 55Cholesterol: 0mg
  • Sodium: 0mgProtein: 1g
  • Total Fat: 0gFiber: 2g
  • Carbohydrate: 11g