| Yield: | 4 servings |
| Yield: | 4 servings |
Ingredients
- 1 Bartlett pear, thinly sliced
- 1 red plum, seeded and quartered
- 1/2 lemon, thinly sliced
- 1 tablespoon fresh ginger, slivered
- 1 cup water
- 1 cup sugar
- 1 cup rice wine vinegar
- 1 sprig fresh mint
Instructions
- Place the pear, plum, lemon, and fresh ginger in a bowl. In a non-reactive 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 2 days up to 1 week before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 246 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 2 g |
| Sugar | 56 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
| Serving Size | 1 of 4 servings |
| Calories | 246 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 2 g |
| Sugar | 56 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
Reviews
I made this verbatim and everybody thinks its great. I gave some to my friend who is a great cook and she turned it into a pork topping that people loved. Thanks Del
I’ve made these two ways ( pears and peaches /apples and plums) and they were amazing! The last little mason jar lasted over 6 months- it hid in the back of the fridge behind the water jug and I risked it to no detriment.
This recipe is great it works great with apples
I tried these and they were bad. It tasted very vinegary and too lemon/minty. I am thinking of trying one more time with less Rice wine vinegar and more water.
I made this the other week, and talk about delicious!!!!