For many years, I have produced a variety of pickled fruits and vegetables as a way to preserve fresh, Northwest produce at the height of ripeness and flavor. This ‘healthy compulsion’ to pickle nearly everything soon became an integral part of what makes the Provencal-inspired cuisine of the Boat Street so memorable. The pickles have, over time, become an essential element of the Boat Street pantry and are sought out by many of the café’s patrons. My approach to food draws inspiration from the simple, rustic cuisine of the French countryside. Simple elegant dishes inspired by the classics. I hope you enjoy these recipes… Renee

PICKLED RAMA PEACHES

I love the combination of sweet, sour and salty. These pickled peaches are perfect alongside grilled pork sausage, pork chops or a roast chicken. You can also cut them into smaller pieces, toss with olive oil, salt and pepper and use as a relish too.

Remove skins from peaches by blanching in boiling water for 1 minute, then plunge them into an ice bath. Let cool in the water bath for 5 minutes. Once cool, remove skins, cut peaches in half, remove pit and place in a water bath with a few tablespoons of fresh lemon juice. They can stay there until you get ready to process them.

10 perfect peaches

Brine:

2 quarts cider vinegar

½ cup sugar

½ tsp black peppercorn

4 bay leaf

½ tsp kosher salt

6 whole arbol chili

Combine all brine ingredients and bring to a boil for 5 minutes. Meanwhile cut all peaches in half.

Add the halved peaches to the brine and cook for 5 minutes. Put 4 halves in each jar, pound them a little to make them fit. Fill with brine solution leaving ½ head space. Try to make sure that one chili is in each jar. Seal and process in a water bath for 20 minutes.

Please visit our websites: Boatstreetpickles.com and Boatstreetcafe.com