Pickled Peach & Summer Vegetables with Dill, Coriander & Mustard Seed

An all time favorite summer condiment for toppings fish, tacos, salads, and more

INGREDIENTS:

1/2 cup yellow or white peach, finely diced

1/4 cup cucumber, seeded and finely diced

1/4 cup yellow squash, seeded and finely diced

1/4 cup tomatillo, finely diced

1 Tbsp. red chili or jalapeño, finely diced (optional)***

2 Tbsp, fresh dill, chopped

1 1/2 tsp. coriander seed

1 1/2 tsp. yellow mustard seed

2 Tbsp. white vinegar

1 Tbsp. rice wine vinegar

1 Tbsp. apple cider vinegar

1 tsp. salt

1/2 tsp. cracked black pepper

STEPS:

Combine all ingredients in a nonmetal mixing bowl. Mix to combine, being careful not to mush the peaches or vegetables. Cover bowl with plastic wrap and place in fridge for at least 20 minutes. Serve cold or room temperature.

***If you would like to add chili or jalapeño but are worried about it being too spicy, wait to add this ingredient until after mixture comes out of the fridge. That way, the spiciness won’t permeate as much and will have a milder effect.