Summer Fruits

1. 1

   Place the pear, plum, lemon, and fresh ginger in a bowl.

2. 2

   In a non-reactive saucepan, combine the water, sugar, and rice wine vinegar.

3. 3

   Bring the liquid to a simmer and cook until sugar dissolves.

4. 4

   Place the fruit mixture into a spring-top glass jar and add the sprig of mint to the fruit.

5. 5

   Slowly pour the hot pickling liquid over the fruit, filling the jar to the top.

6. 6

   Cool the pickles, then refrigerate for 2 days up to 1 week before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.