Dry Fruit Pickle
A traditional mixed dried fruit pickle featuring dates, apricots, plums, prunes, and apples preserved in spiced vinegar syrup. This complex pickle requires sun exposure and a month of maturation for optimal flavor development.
Ingredients
- 8 ounces Dried dates (shawarah) (Arabian dried dates, thoroughly washed)
- 8 ounces Dried apricots (khobanee) (Arabian apricots, thoroughly washed)
- 8 ounces Dried plums (allobhokara) (Arabian plums or damsons, thoroughly washed)
- 8 ounces Prunes (English prunes, rather dry variety)
- 8 ounces Dried apples (Normandy dry pippins or similar dried apples, quartered)
- 4 cups White wine vinegar (French vinegar or good quality white wine vinegar)
- 1 cup Sugar (Good clean white sugar)
- 3 ounces Fresh ginger, finely sliced (Peeled and sliced into thin strips)
- 2 tablespoons Black peppercorns (Whole peppercorns)
- 4 sticks Cinnamon sticks (Broken into smaller pieces)
- 2 teaspoons Salt (For sprinkling between layers)
Instructions
- 1Wash and clean all the dried fruits thoroughly, paying particular attention to the Arabian dried fruits which tend to be very dirty. Pat dry with clean towels, then spread on clean cloths and dry well in the sun for several hours until completely dry.
- 2Place the dried dates in a pot with enough water to cover. Bring to a boil and stew for 10 to 15 minutes until softened. Drain and let cool slightly. Cut the dates into rings and remove and discard all stones.
- 3Cut the dried apples (pippins) into quarters, removing any tough core pieces if present.
- 4In a saucepan, combine the vinegar and sugar. Heat gently, stirring constantly, until the sugar is completely dissolved. Remove from heat and let cool to room temperature.
- 5In a wide-mouthed glass jar or bottle, arrange the prepared fruits in alternate layers: start with a layer of quartered apples, then dates, apricots, plums, and prunes. Between each layer, scatter some finely sliced ginger, a few peppercorns, pieces of cinnamon stick, and a small sprinkling of salt. Continue layering until all fruits are used.
- 6Pour the cooled vinegar syrup over the layered fruits, ensuring that the liquid completely covers all the fruit. If needed, add a little more vinegar to cover. Cork or seal the bottle tightly.
- 7Place the sealed jar in direct sunlight for a few days (3-5 days), bringing it indoors at night. This helps develop the flavors and integrate the spices.
- 8After sun exposure, store the jar in a cool, dark place for one month to allow the pickle to mature and develop its full flavor. The pickle will be ready to use after this maturation period.
Nutrition Facts
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