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Quick-Pickled Fruits

1 Quart

2 days (20 minutes active)

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A visit with Noa Berman-Herzberg, Israeli screenwriter and self-described “serial pickler,” inspired us to pickle some fruits of our own. We based our recipe on hers, slightly simplifying the ingredients and technique. The result is tangy, flavorful pickles with the subtle taste of citrus and spice, but with plenty of their own character and texture. Even off-season, less-than-stellar fruits work well here. Pickled fruits can be used in salads (use the brine to make the vinaigrette) or as a bright, punchy garnish for dishes like spicy curry or grilled pork chops. They also are an excellent addition to a cheese or charcuterie board. Since these pickles don’t necessarily skew savory, they even can be used in sweet applications. Try them as an ice cream topping, pair them with whipped cream to make a fool, or use the brine to flavor a cocktail or other drink. Once refrigerated, the pickles keep for up to a month, as long as the fruits are submerged in the brine.

1

Quart

Tip

Don’t forget to remove the zest strips from the limes and lemons before juicing the fruits. A sharp Y-style vegetable peeler is the best tool for this. Also, don’t pour the brine onto the fruit until it has cooled to room temperature. If the brine is hot or even warm, it will cause the fruit to soften.

2 days (20 minutes active)

For the Pickle Brine

  • cups unseasoned rice vinegar

Directions

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