Assembly
Step 1
Prepare fruits and lightly pack into a 16 fl oz (500 mL) heat-proof jar/container.
Step 2
Add lemon wheels and lemongrass by fitting them into any gaps between fruits. Sprinkle sumac on top.
Step 3
In a small pot, add brine ingredients and cover. Bring to a simmer over high heat, or until sugar and salt dissolve. Remove from heat and carefully pour over the fruit. All ingredients should be fully submerged.
Step 4
Cover with lid and set aside to cool slightly, about 1 hour. If using a mason jar with a metal lid, place 2 layers of plastic wrap over the glass prior to screwing on the lid to prevent rusting from vinegar. Once you are able to handle the jar, tighten lid and refrigerate for at least 4 hours (overnight is preferable). Must be stored refrigerated.
Note: Many fruits can be pickled. It is best to choose fruits that are ripe but still firm. Avoid fruits with blemishes or that are overly soft. Some fruits will pickle better than others, but it doesn’t hurt to try!
Smaller fruits like strawberries, apricots, and plums can be halved, with the stems and pits removed. If you are using even smaller fruits like blackberries, grapes, or cherries, they can remain whole (cherries must be pitted). Anything larger like nectarines or peaches should be pitted and quartered. Peaches should be peeled prior to pickling.
You can use either our Strawberry Rosé Living Vinegar or our Meyer Honey Living Vinegar, depending on which fruit you’re using. If you want a lighter brine color, opt for Meyer Lemon Honey Living Vinegar. If you want a bit of a sweeter note and are ok with the darker color, Strawberry Rosé Living Vinegar will work well.
