Quick Pickled Fruit

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 high-level 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?
• The Basics: What You’ll Need
• How to Pickle Fruit
• Flavor Pairing Ideas
• More Ways to Use Pickled Fruit
• Frequently Asked Questions
• Helpful Tip
• Recipe
• 💬 Comments

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, saltiness, 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.
• Salt – I usually stick to ½ teaspoon sea salt, 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"):

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:

• ¾–1 cup vinegar – depending on how tangy you want it
• 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.
• ½ 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 4 weeks.

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

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