- Yield: 2 pints
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Starfruit in a pickle - pickled starfruit
Canning in January? You do when starfruit is in season in Florida. This is a perfect gift or a perfect condiment for any veggie or entree. Saute for a few minutes for a perfect side dish. Think of it as starfruit in a pickle.
- Florida starfruit - 4
- Red onion, chopped - 1 small
- Kosher salt - 2 tsp
- Lime - 1
- Apple cider vinegar - 1/2 cup
- Sugar - 1/4 cup
- 1/2 pint jar
- Wash the starfruit. With a veggie peeler, trim the brown ribs of the fruit. Cut into thin slices. Remove any seeds with the point of the veggie peeler.
- In a large bowl, add the starfruit slices and onion. Cover with water. Add the Kosher salt. Stir gently to combine. Cover and refrigerate for at least 8 hours.
- In a large saucepan over medium-high heat, add the juice of one lime, vinegar, 1/2 cup of water and sugar. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Add the starfruit slices and onion to the jar. Add the brining liquid; cover all starfruit but leave at least 1/4" at the top. If you don't have enough brining liquid, add vinegar to top the starfruit slices. Tightly screw on the jar lid.
- Keeps in the refrigerator up to a month.