Welcome to The Alexis Show! This week’s characteristic recipe is Masala Chai Tea Pickled Peaches.

Sweet summer time peaches infuse in a Masala Chai Tea pickling brine for a barely spiced and tart deal with. Serve the pickled peaches on high of a salad, grill as a aspect dish or snack straight from the jar. Finished the peaches and nonetheless have brine? Strain to take away spices and add a number of splashes to your favourite vodka cocktail with citrus juice and easy syrup.

Makes 1 pint


  • 2 peaches (Choose barely agency peaches that may stand up to being blanched in sizzling water in order that they maintain their texture in the course of the pickling course of.)
  • 2 tablespoons Masala Chai tea mix(for moist brine)
  • 2/three cup white vinegar
  • 2/three cup water
  • 1/four cup granulated sugar
  • half teaspoon pickling salt (or nice kosher salt with out components)
  • 1 cinnamon sticks
  • 2 tablespoons Masala Chai tea mix (for dry spice brine)
  • half bay leaf
  • 1⁄eighth teaspoon black peppercorns

TOOLS: 1 pint jar


Rinse the peaches beneath chilly water. Fill a medium pot with water and convey to a fast boil. Carefully decrease peaches into the boiling water utilizing a slotted spoon. Cover the pot and return to a rolling boil. After 5 minutes, delicately take away the peaches with the massive slotted spoon and instantly shock them by putting them into a big bowl of ice water to chill (deal with with care, as they bruise simply).

As the peaches cool, add bay leaf, peppercorns, cinnamon sticks, and a pair of tablespoons of dry masala chai tea mix to the pint jar. Heat 2/third cups of water to 212 levels and steep 2 tablespoons of masala chai tea for five minutes to make the masala chai focus for the brine. Strain out the tea leaves and reserve brewed masala chai tea. After the peaches have cooled within the ice bathtub, rigorously take away the skins and slice into 12 wedges per peach attempting to not launch an excessive amount of of the peach juices (word: Allowing the peaches to chill utterly makes them firmer and simpler to slice).

Combine the brewed masala chai, white vinegar, sugar, and salt in a small saucepan. Bring to a boil and stir till each the sugar and salt have dissolved. Carefully add the peach wedges to the pot and gently stir. Once the brine has returned to a boil, take away the pot from the warmth. Using the slotted spoon, rigorously ladle the fruit into the pint jar. Pour brine over the fruit to cowl. Apply the lid and ring and seal hermetic. (Keep in thoughts that you’ll have extra brine that you would be able to both save for future use or toss.) Place within the fridge in a single day to permit the pickling course of to happen. Pickled peaches will preserve within the fridge for as much as a month.


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