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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.
cups unseasoned rice vinegar
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