Recipe: Fresh & Simple Fermented Nectarine Salsa 

This easy-to-make fermented nectarine salsa brings lively, fruity flavor to any get-together, dinner or snack time!

by Stephanie Thurow
PHOTO: a/Adobe Stockta_vkusidey

Fermented salsas like this nectarine salsa are some of the easiest ferments to make. They come together easily, don’t require a long fermentation duration and are always delicious.  

I personally prefer fresh fermented salsa over cooked (canned) any day of the week. After a quick 24-to-48-hour ferment, the flavors will have a chance to meld together. You’ll notice a slight effervescence that is unique to fermented foods.  

Yield: 1 pint jar (2 cups) 


  • 1.5 cups fresh nectarine, diced 
  • 2 tbsp. finely diced red onion  
  • 1/2 cup chopped cilantro, loosely packed 
  • 2 tsp. fresh garlic, finely chopped 
  • 1 jalapeno pepper, finely diced 
  • 2 tsp. fresh lime juice 
  • 1 tsp. coarse kosher salt 
  • Dash of black pepper (optional) 


In a medium-sized, non-reactive bowl (such as stainless steel or glass), prep ingredients and mix them together. Stir well to distribute the salt. 

Once mixed well, transfer the ingredients to a clean wide-mouth, pint-sized canning jar. Use a spatula to scrape any remaining liquid (brine) or salt from the bowl. Use a jar weight (or other food-safe weight option—see below) to push down the ingredients under the brine. Make sure that there is no food on the sides of the jar that is above the brine.  

Wipe the rim of the jar clean and place the canning lid (or airlock lid if using one), and tightly screw on the metal ring. 

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This is a one-to-two-day ferment. Ferment at room temperature, ideally between 60 to 75 degreesF (15 to 23 degrees C) and keep out of direct sunlight. Though the salsa is delicious immediately after mixing together (give it a taste!), the flavors will change over 24 to 48 hours.  

Once the fermented nectarine salsa reaches an ideal flavor, transfer the jar to the refrigerator.  

Because fermentation does not stop completely once cooled, the taste and texture will continue to change. Therefore, this ferment is best enjoyed within two weeks. 


Add a quarter cup of freshly diced tomatoes if you so desire. 

If you do not have a glass jar weight, you can improvise by using an easily removable small food-grade glass dish that fits inside the jar. Or, if you have a smaller glass canning jar that can fit into the mouth of the jar you are fermenting with, you can use that to keep the produce pushed under the brine. 

You may substitute fine sea salt instead of coarse kosher salt if you prefer. The measurement will remain the same for this recipe. 

This recipe has been adapted from Thurow’s book WECK Home Preserving (2018) with permission from Skyhorse Publishing, Inc.

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