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.