Pickled Fruit
Preserved cooking illustration

Pickled Fruit

Pickled Fruit

Pickled Fruit

Yes, you can pickle those fruits! Choose fruits that are nearly ripe but still firm. Here's some of our favorite fruits to pickle with but feel free to experiment.

PICKLED APRICOTS Enough apricots to fill a quart or two pints, halved and pitted

1 cup apple cider vinegar or white wine vinegar 1 cup water (or sub white wine!) 1 tbsp Sweet Pickling Spice 1 tbsp sea salt 1/2 cup raw sugar or honey

PICKLED PEACHES Enough small peaches to fill a quart or two pints, peeled, kept whole or sliced

1 cup apple cider vinegar or white wine vinegar 1 cup water (or sub white wine!) 1 tbsp Sweet Pickling Spice 1 tbsp sea salt 1/2 cup raw sugar or honey

PICKLED CHERRIES

Enough cherries to fill a quart or two pints, keep pits in 1 cup red wine vinegar 1 cup water (or sub red wine!)

2-4 tbsp balsamic vinegar 1 tbsp Sweet Pickling Spice 1 tbsp sea salt 1/2 cup raw sugar or honey

PICKLED FIGS

Enough figs to fill a quart or two pints, halved 1 cup red wine vinegar 1 cup water (or sub red wine!)

2-4 tbsp balsamic vinegar 1 tbsp Sweet Pickling Spice 1 tbsp sea salt 1/2 cup raw sugar or honey

PICKLED BLUEBERRIES

Enough figs to fill a quart or two pints, halved 1 cup red wine vinegar 1 cup water (or sub red wine!) 1 tbsp Sweet Pickling Spice 1 tbsp sea salt 1/2 cup raw sugar or honey

Combine pickling spice, sugar, salt, vinegar(s) and water (or wine) in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Pack fruit into a quart jar or two pints, pour hot liquid over leaving a 1/2 inch of headspace from the top.

Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting!

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.