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Pickled Loquats Work Without Sugar

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Pickled Loquats

Loquats don’t have a long shelf life. So, you may find yourself trying a number of recipes in order to use all of the fruit you pick.

Don’t make desserts out of all of them. Loquats are versatile. They take to savory treatments as well as sweet.

Therein lies the beauty of this recipe. It has no sugar in it. That leaves you with a tart treat. Of course, you could add some sugar or sweetener to the vinegar-water solution for a sweet-tart flavor. Just make sure it dissolves before you remove it from the heat.

Either way, these would complement ham or pork loin as well as fish. Or you could snack on them by themselves.

Pickled Loquats

2 1/4 pounds loquats
Bay leaves
Stems of fresh rosemary
3 heaped tablespoons of cooking or rock salt
2 cups mild vinegar
2 cups water

There are seeds and a membrane at the center of the loquat.

Clean jars with lids for storage – heat in a warm oven to sterilize.

Pick yellow to orange loquats without blemishes. Halve the fruit.

Remove all seed pits and the blackish end of each fruit (end opposite the stem). Leave the skins on. Do not worry if the cut fruit browns.

Rinse the prepared loquats with water. Place in a bowl and add salt.

Leave for 24 hours in a bowl. Stir whenever it is convenient to allow the fruit to make contact with the salty juices.

After 24 hours, drain the salty juices. Rinse the loquats with water to remove excess salt.

Pour salt on the loquats.

Mix vinegar and water in a stainless steel saucepan; bring to boil and allow it to cool for 3 minutes.

Put a fresh bay leaf and two stems of rosemary into each jar. Firmly pack the washed salted loquats into the jars. Carefully pour hot mixture of vinegar and water over the loquats. Ensure that there are no trapped air bubbles. Fill to the top of the jars. Seal jars with thin plastic wrap to stop any rusting under jar lids.

Place in the fridge and store for at least a week before using.

Adapted from

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