I live in Georgia. The obvious choice then, when searching for interesting things to pickle, was a peach. Adding balsamic vinegar, Vidalia onions, and Serrano peppers to my frenzied preservationism, I came up with a very tasty end-of-summer treat.

Ingredients:

- 1 not-quite-ripe peach
- 1/2 Vidalia onion
- 1/2 Serrano pepper, diced
- Balsamic vinegar
- Kosher Salt
- Sugar

I sliced peach into strips, roughly chopped the onion and diced the pepper, putting them all in a glass bowl. I then heated enough balsamic to cover that, dissolving in salt and sugar (you have to do this to your own taste). Don't let the vinegar boil - just heat it enough to get the salt and sugar dissolved! Pour it over the produce, and seal with plastic wrap. Refrigerate it for two or three days to pickle.

Now, this is delicious already - sweet and sharp and perfect in a salad - but I wanted to go farther. This pickle was going to get post-processing!

I took out the peaches, and about half of the liquid (not the onions or peppers!) and put them in a small saucepan over medium heat. Once the liquid came to a boil, I lowered the heat and let it reduce (this takes a looooong time) until it became nice and syrupy, coating the now soft peach slices.

I poured all of this over vanilla ice cream, and it was totally bloody awesome. I used the remaining peach-infused vinegar as salad dressing for a while, which was also pretty darn good.

Somehow, I just discovered pickling. Everything has been getting pickled in my house, from cucumbers and radishes to tomatoes and yes, even peaches. That last one is still a work in progress. One thing that has been especially successful is my old friend tindora - the little guys take so well to brine!

Slice your tindora and place in a glass bowl with not too much extra room. In a glass saucepan, grind mustard seed, coriander seed, salt and sugar to taste. I don't like too much sugar, but that's up to you. Add vinegar (white or cider - experiment with what you like!) and warm over medium heat until all the salt and sugar dissolve. Stir in some sliced Serrano peppers, for heat. Now, pour this over your tindora (should be enough to cover) and seal the bowl with plastic wrap. Place in the fridge for a couple of days, then enjoy.

Having made all these pickles, the question arises - what on earth do I do with them? The other night I came up with a surprisingly tasty solution. Layering different fresh (and pickled) ingredients, this dish is full of contrasts - temperatures, textures, and flavors - and made for a very satisfying and delicious meal. Healthy too! You can adjust any part of the recipe, from how you do the pickles to the kind of fish, etc., but I do recommend that the pickles be fairly bitter (not too sweet) and a firmer fish, since you don't want it falling apart.

I used:

Tindora pickles
Fish (I used tuna, but a lighter fish might be nice too)
Avocado
Light soy sauce
Mirin
Sesame oil
Rice

Cook your rice. When that's done and relaxing, fire up the wok with some sesame oil, and toss in your fish with a bit of soy sauce. While the fish is cooking, spoon out a bowl of rice and get out your pickles and avocado. Also, mix about a quarter-cup of sauce: half soy sauce and half mirin, with a splash of oil. When the fish is ready, quickly dice your avocado (don't do this ahead of time, or it will brown), and make a bowl of rice. On top of the warm rice, put the cold pickles, hot fish, and room-temperature avocados and sauce.

Serve immediately.