Add a wow-factor condiment to a plain-jane RV meal and polish your reputation as a chef. Pickled fruit is a dress-up dish and also a way to use the buckets of fruit that we travelers can’t resist when we stop at farm markets at the height of the harvest season. Note that this is a way to prepare fruit, not preserve it.
1 cup white balsamic vinegar
2 cups water
½ cup sugar
1 tablespoon pickling salt (or any non-iodized salt)
Start with fruit that is firm and ripe. Good choices are strawberries, peaches, pears, apples or firm melons such as honeydew or cantaloupe. Trim fruit, cut in bite size and pack into glass jars or other non-reactive container(s) without squashing. Bring pickling ingredients to a boil, stir to dissolve sugar and cool it to lukewarm. Pour over fruit to cover.
Refrigerate 8-10 hours or overnight. Serve as a tangy condiment with the main course. Eat within three or four days. Leftover juice can be used in salad dressing, or splash a little into a highball or iced tea.
See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.blogspot.com