Perfect Pickling Syrup for Fruit
about 8 cups syrup
- 9 cups C&H® Granulated Sugar
- 1 1/2 cups light corn syrup
- 6 cups white or cider vinegar
- 3 tablespoons mustard seed
- 1 tablespoon whole cloves
- 1 1/2 teaspoons ground mace
- 1 tablespoon whole allspice
- 6 sticks cinnamon
- 1 tablespoon coriander seeds, crushed
Mix sugar, corn syrup and vinegar together in large pot. Watch carefully—it boils over easily! Tie spices loosely in cheesecloth bag and add to mixture. Bring to boil; continue boiling 20 minutes. Remove spice bag. If not using syrup at once, cool and refrigerate in covered jar.
To Pickle Fruit:
Wash and remove stems from whole, ripe (but firm) fruit. Peel only peaches, pears, pineapples or apricots; pit cherries. Freestone fruits (the stone or pit easily comes away from the flesh) and pears may be halved, if desired. Slice pineapple, removing core.
Place fruit into boiling syrup to cover and cook until fruit can be pierced with a fork, but is not soft. Watch closely. Some fruits take as little as 5 minutes, others as much as 20, depending on size, variety and ripeness. Using ladle, lift fruit into hot sterilized jars. Fill to top, but do not pack down. Fill jars to top with boiling syrup. Seal at once. Refrigerate or freeze.
Any food that is preserved with vinegar or other acidic solution is "pickled."
The syrup from these pickled fruits is useful in glazing smoked pork.
Fruit pickles are usually prepared from whole fruit - peaches, pears and crabapples are good choices. Watermelon rind is also a popular choice for fruit pickles.