Pickled fruit? Oh yes, it's a thing. A very delicious one! Quick pickling transforms fresh fruit into sweet-tart little gems and gives it a longer life in your fridge. Imagine salads with pickled strawberries and grapes, or a summer cocktail with pickled peaches and herbs. And yes, you can pickle any fruit! Berries, melons, apples, kiwi, plums, pineapple—even bananas and avocados!
Pickling fruit might sound like something your grandma did in a hot kitchen wearing curlers and a housecoat. But the truth is, it’s simple, wildly delicious, and secretly fancy in a “wait, you made that?” kind of way.
My recipe for quick pickled vegetables has been one of the most popular on the blog for years. In that post, I mentioned that you can also pickle fruit and gave a brief overview of how to do it.
With summer just around the corner, I decided something as versatile, fun, and useful as pickled fruit really deserves its own recipe. So let's get to it!
Jump to:
Why Pickle Fruit?
Because it’s delicious, for starters. The vinegar brings a tangy edge, the sugar balances it out, and the herbs and spices? They take things next level.
Think peaches with pink peppercorns and mint, strawberries and banana with vanilla, or plums and grapes with orange peel. So good!
Plus, quick pickling:
- helps reduce food waste.
- adds instant flair to otherwise basic dishes.
- is about as foolproof as recipes get!
The Basics: What You’ll Need
Keep in mind that pickling fruit is a choose-your-own-adventure kind of recipe. You can mix things up for endless flavor combos and tweak the acidity and sweetness of the brine to meet your needs.
- Fruit – It should be ripe but not too soft. Possibilities include (but aren't limited to): peaches, strawberries, blueberries, cherries, cantaloupe, honeydew, mango, pineapple, grapes, plums, apples, pears, kumquats, apricots, cranberries, avocado.
- Vinegar – You can use a single vinegar or a combination–white wine vinegar, plain rice vinegar, and white vinegar are my go-tos. You can also incorporate apple cider or any other light, somewhat neutral vinegar.
- Sweetener – Choose a sweetener that pairs well with the fruits you're pickling. Cane sugar works well with everything. A touch of maple syrup or brown sugar is nice with fall and winter fruits. The sugar is only for flavor. So if you want to experiment with natural sweeteners, go for it! Just keep in mind that they will alter the flavor.
- Salt – You don't need a specific type of salt for quick pickles, but I would avoid using iodized table salt. I use regular fine sea salt because I always have some on hand. With fruit I like ¾–1 teaspoon, but you can absolutely bump it up if you're going for a more sweet-and-savory result.
- Flavorings – Spices and herbs are optional, but highly recommended. Cinnamon sticks, peppercorns, cloves, star anise, fresh ginger, mint, rosemary, vanilla bean (or extract)...that should keep you busy for a while.
- Jar with lid – The recipe makes enough for one 32 ounce mason-style jar or two pint jars.
How to Pickle Fruit
Here's the basic quick-pickle method (a.k.a. the "refrigerator pickle"):
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First, prep the fruit. Wash, peel (if needed), pit, and slice or chop. Keep pieces on the thicker side so they don’t turn to mush. Pack the fruit into the jar(s).
In a small saucepan, bring the following to a boil:
- 1 cup vinegar – Tip: if you prefer slightly less acidic pickled fruit, you can use 2–3 tablespoon less, or increase the water by a few Tbsp. For food safety reasons it's important not to reduce the vinegar below this amount.
- 1 cup water
- ⅓–½ cup sugar – depending on whether you want lightly sweet pickles or definitely sweet. You can increase to ⅔ cup sugar if you have dessert in mind.
- 1 teaspoon sea salt – feel free to increase if you're going for more of a sweet-and-savory flavor.
- Flavorings – measure with your heart!
Pour the hot brine over the fruit so it is completely covered. Let cool for about 10 minutes, then cover and refrigerate for at least 3 hours or overnight. I can't resist sneaking a taste after a few hours!
The flavors will develop and become stronger the longer the fruit is in the brine. Store in the refrigerator for up to 3 weeks (possibly longer, but I like to play it safe).
Flavor Pairing Ideas
Once you start dreaming up flavor combos, it's difficult to stop. It is that much fun! Here are some ideas to get your creative juices flowing:
- Strawberries and blackberries with pink peppercorns and rosemary (pictured above)
- Mango and avocado with jalapeno (pictured top of page); pro tip: add cucumber!
- Cherries with red wine vinegar, vanilla, cloves, and cinnamon stick
- Peaches and nectarines with maple syrup and ginger
- Grapes and plums with rice vinegar and star anise
- Pineapple and avocado with lime peel and chili flakes – perfect on tacos.
- Strawberries and banana with vanilla extract (pictured below)
More Ways to Use Pickled Fruit
- Top pancakes, biscuits, and toast.
- Spread on sandwiches and crostini.
- Garnish grain bowls for that sweet-acid balance.
- Spoon over vegan ice cream, cakes, and cheesecakes.
- Top non-dairy yogurt or cottage cheese for a sophisticated twist.
- Add to plant-based cheese boards for a pop of color and flavor.
- Stir into cocktails and mocktails (pickled cherries in a spritz? Yes please).
- Enjoy straight from the jar—no judgment here.
Frequently Asked Questions
Canning is a different process than quick pickling. For food safety, you should refer to a recipe specifically written for canning. This article on The Basics of Canning Fruit is a good place to start.
Only peel fruits that have tough or bitter skins you wouldn't normally consume—such as mango, pineapple, and kiwi. Most fruits don't need to be peeled before being pickled, and the skins actually add color, nutrients, and flavor to the mix.
Helpful Tip
When you finish a batch of pickled fruit don't toss the brine! Use it for salad dressings, mocktails, cocktails and frozen drinks.
Pickling fruit is that place where easy, practical, and delicious intersect. No special equipment, no weird ingredients, and no stress! Just simple, bright, punchy flavor you can keep in your fridge like a little jar of magic. 🫙💕
Recipe
Pickled Fruit
Ingredients
- 3 cups fresh fruit - any variety; amount will vary
- 1 cup water
- 1 cup vinegar - see Notes
- ⅓–½ cup sugar
- 1 teaspoon fine sea salt - increase for a sweet-and-savory result
- Optional flavorings like whole spices and fresh herbs
Instructions
- Review the ingredient notes below and other tips in the article above.
- Wash, peel (if necessary), pit, and slice or chop the fruit. Keep softer fruits on the thicker side so they don’t become too soft in the brine. Pack the fruit into a quart-size jar with a lid (or 2 pint jars). Delicate herbs like basil can be added to the jar along with the fruit.
- In a small saucepan, whisk the vinegar, water, sugar, salt, and flavor additions. Bring to a boil to dissolve the sugar.
- Pour the hot brine over the fruit so it's completely covered, leaving an inch of space at the top of the jar. Let cool for 10–15 minutes, then cover and refrigerate for at least 3 hours, preferably overnight. Store in the refrigerator for up to 3 weeks.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Kelli says
We HAD to make this as soon as we saw the recipe! It is ridiculously easy and good! I never would have thought of this doing this. We used strawberries, blackberries and bananas. SO GOOD!
Lynette says
This sounds absolutely fabulous - I'm going to definitely try.
I've been pickling all my homegrown veg this past summer, and have enjoyed that. Now for something new.
Thank you 😊
SandyP says
What is your opinion about using date sugar with your pickled fruit? Do you think it would work?
Lori Rasmussen says
Hi Sandy, that should be fine as long as you don't mind the change in flavor and color. The sweetener is just for flavor.