Just the way I like it…a little sweet with a pop of heat.

Pickled Loquats
makes 1 quart

Ingredients:

• 1 pound loquat, stems and seeds removed
• 1 Jalapeno pepper, sliced
• 1 cup seasoned rice wine vinegar
• 2 limes, juiced
• 4 garlic cloves, whole
• 1/2 teaspoon salt

Directions:

1. Have a sterilized quart jar with a tight fitting lid at the ready –I sterilize mine in the refrigerator.
2. Layer the loquats and jalapeno slices in the sterilized jar.
3. In a 2-cup measuring cup, combine the rice wine vinegar, lime juice, garlic cloves and salt. Pour mixture over the loquats and jalapeno slices.
4. Place the lid on the jar and give it a good shake.
5. Refrigerate for 1 week before eating.

Libbie’s Food Styling Props: Shot on black chalkboard painted wood. Background is an old table top picked up at Habersham Antiques Market. Jar is a Weck cylinder canning jar fromKaufman-Mercantile. Knife from Wertz Brothers Antique Mall in Santa Monica, CA (now closed), loquat leaf on jar lid.

Other Pickle Recipes from Salted and Styled:
Farm Stand Refrigerator Pickled Vegetables
Green Grass Refrigerator Pickles
Hot Peppered Pickled Pig’s Feet
Pickled Loquats