- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
