Now you can wrap your lips around a sweet-tart fruity breakfast cup of fermented fruit and veggies. The base recipe for Blueberry Chutney with Basil & Lime is a foundation for a trove of fruit combos that can also be a dessert, palate cleanser, fruit salad, and more....
Prep Time: 45 mins
Jar Size: 1 quart/.9L
- 1 ½ lbs jicama, peeled, medium shredded (use shredding disc or grater)
- ½ lb. Asian pear, (1), peeled, cored, medium shredded, (or Bosc pear or other firm types)
- 1 tsp. gingerroot, peeled, finely grated
- ½ tsp. vanilla extract,
- ¼ tsp. white pepper, (or black), fine ground, freshly milled is best
- 1 TBS. Celtic Sea Salt®, (scant), finely ground, (not coarse), or other premium brand
- 1 cup blueberries, fresh, frozen, or dried; coarsely chopped if large
- ½ cup fresh basil, loosely packed, 1/4-inch pieces
- 1 fresh lime for 1-½ tsp. lime zest and lime juice
- Prepare ingredients as described above. Mix well in a large bowl. (if using fresh blueberries, add them after step 2.)
- Squeeze mixture for several minutes until a good wet brine forms.
- Fill a clean 1 quart jar, tamping lightly as you go until about 2 inches from the jar lip.
- Make brine by dissolving salt in water (TIP: put room temperature water & salt into another jar, secure lid and shake vigorously).
- Pour brine over vegetables; gently wiggle jar to release all air bubbles. Continue filling until approximately ½ inch below the lip of the jar.
- Press brine overflow cup into jar until just level with jar rim. (TIP: you may want to do this with jar in your sink as some brine should spill over).
- Allow cup to float as you clean off any veggie or seasoning debris from jar rim to ensure good seal.
- Twist on Perfect Pickler® lid until just hand snug.
- Pour tap water into airlock to the max line and gently twist into lid.
10.Place in cool location (68-74 degrees) and wait patiently for 4 days!
Serving suggestion : a drizzle of sherry vinegar adds a bright note