This recipe is inspired by my beloved refrigerator pickles, but also the ones I make with the blender.
It’s simple and tasty.
And it’s great for when you’re stuck with too many pickles.
These pickles are so simple and good for you.
Dried fruit is what we have at home, but there are so many ways to use fruit for pickling.
Dried fruit preserves pickles with pickling liquid 2.
Dry fruits in a pickling solution 3.
Pickling liquid in a blender 4.
Fruit preserves in a jar 5.
Fruit pulp in a jelly 1 recipe for 5 pickles: 1 1/2 cups canned pickled fruits, drained and rinsed 1 cup water 1/4 cup water 3/4 teaspoon salt 1/8 teaspoon black pepper 1/16 teaspoon salt 2 tablespoons sugar 1 tablespoon vinegar 1 tablespoon sugar 2 tablespoons vinegar 1/3 cup sugar 1 cup sugar 3 tablespoons sugar 2 cups sugar 1/6 cup sugar salt to taste (I used 1/12 teaspoon salt)1.
Bring a large pot of water to a boil.
2, or more, of your favorite pickling liquids are your best bet.
The pickles need to be able to handle the heat.
You can either use a low heat, high heat, or low and slow methods to boil your water.
If you’re not using a low and fast method, you may have to add a bit more water to make the water go down easier.
3: Add your fruit pulp and the water to your blender.
Blend for about 1 minute.
4: Add sugar, vinegar, salt, and black pepper.
Blend until the sugar has dissolved.
5: Add vinegar and sugar.
Blend to form a syrup.
6: Add juice from your fruit.
Stir to combine.
7: Pour the mixture into a jar or a plastic container.
I like to put the jar on the counter top so it sits there.
8: Store pickles in the refrigerator for up to two weeks, but they’ll keep for about two months.
Make a pickle soup to enjoy these pickles at home!
Recipe adapted from Cooking Light: Refrigerators for Pickles and Pickles Cakes (Cooking Light)