Recipe courtesy of Alton Brown

Summer Fruits

Getting reviews...
Save Recipe
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. Cool the pickles, then refrigerate for 2 days up to 1 week before serving.
18m Easy 98%
CLASS
21m Easy 99%
CLASS
17m Easy 99%
CLASS
Joanne Chang

Fresh Fruit Tart

32m Intermediate 99%
CLASS
58m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now