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SUMMER FRUITS
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Bartlett pear, thinly sliced
red plum, seeded and quartered
/2 lemon, thinly sliced
tablespoon fresh ginger, slivered
cup water
cup sugar
cup rice wine vinegar
sprig fresh mint
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) 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.
Yield: 4 servings
SUMMER FRUITS
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