Fermented Nectarines with Basil & Honey

Late summer stone fruits like nectarines don’t just shine in pies and cobblers — they also make an incredible ferment! Juicy, fragrant, and naturally sweet, nectarines transform into a tangy, probiotic-rich treat that’s as versatile as it is delicious. Pairing them with fresh basil creates a bright, herby note, while a touch of honey (added after fermentation) balances it all with a hint of sweetness.

Tools You’ll Need

• 16 oz Mason jar
• Complete Fermentation Kit (Pickle Pebble, Pickle Pipe, Pickle Packer)
• Tough Band

Ingredients

• 2–3 nectarines (peaches work as well)
• 4–5 basil leaves
• Brine: 1 cup dechlorinated water + 1 tsp iodine-free salt
• Optional: 1–2 tbsp raw honey (stirred in after fermentation)

Instructions

Step 1: Prep the fruit and herbs

Wash nectarines thoroughly and slice into wedges or bite-sized pieces. Chop the basil leaves. Add both to your Mason jar, pressing lightly with the Pickle Packer to make room.

Step 2: Add the brine

Dissolve the salt in water, then pour over the nectarines until covered. Leave about 1.75” of headspace.

Step 3: Weigh and seal

Place the Pickle Pebble on top to keep everything submerged, then cover with the Pickle Pipe and secure with the Tough Band.

Step 4: Ferment

Leave the jar at room temperature for 2–3 days. Begin tasting after day 2 and ferment longer if you prefer more tang. Stir in raw honey after fermentation for an extra touch of sweetness.

How to Enjoy

🍑 Strain and serve with salad, grilled fish or chicken.

🍑 Blend into a savory-sweet salad dressing.

🍑 Add to water for a refreshing homemade electrolyte drink.