Pickled Fruit
Servings:10 servings
Quick pickled fruit is a delicious way to add sweet and tangy flair to salads, snack boards, drinks, and more. The process is so simple, and yes, you can pickle any fruit! Think berries, melons, apples, kiwi, plums, pineapple—even bananas and avocado!
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
Fruit: Any type may be used. Peel fruits that have inedible skins, like mangoes, pineapple, and kiwi.
Vinegar: You can use one type of vinegar or a combination. My favorites are white wine vinegar, rice vinegar, and classic white vinegar. You can also incorporate apple cider vinegar, red wine vinegar, or other light, neutral varieties. If you prefer slightly less tart pickled fruit, you can either use 2–3 tablespoon less, or increase the water by a few Tbsp.
Type of sweetener: Choose a sweetener that pairs well with the fruits you're pickling. Cane sugar works with everything. Maple syrup and brown sugar are nice with fall and winter fruits and flavors. Alternatives like coconut or date sugar are fine as long as you don't mind their affect on flavor.
Amount of sugar: Use ⅓ cup sugar for a lightly sweet pickle. Increase for a decidedly sweet result and/or depending on the natural sweetness of the fruit and how you plan to serve it. Keep in mind that different types of sugar vary in their level of sweetness.
Flavoring ideas: Cinnamon sticks, peppercorns, fresh peppers, ginger, cloves, star anise, mint, rosemary, basil, vanilla bean, etc.
Nutrition
Calories: 50kcal
