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+ servings

Summer Pickled Fruits

ACTIVE TIME: 15 minutes
TOTAL TIME: 2 days 15 minutes
Yield: 4 servings


  • 1 Bartlett pear, thinly sliced
  • 1 red plum, seeded and quartered
  • 1/2 lemon, thinly sliced
  • 1 tablespoon sliced fresh ginger
  • 1 cup water
  • 1 cup sugar
  • 1 cup rice wine vinegar
  • 1 sprig fresh mint


  • Place the pear, plum, lemon, and fresh ginger in a bowl. In a nonreactive saucepan, combine the water, sugar, and rice wine vinegar. Bring the liquid to a simmer and cook until sugar dissolves.
  • Place the fruit mixture into a spring-top glass jar and add the sprig of mint to the fruit. Slowly pour the hot pickling liquid over the fruit, filling the jar to the top.
  • Cool the pickles, then refrigerate for at least 2 days or up to 1 week before serving.