This pickled fruit recipe makes an interesting homemade food gift, side dish, or appetizer.
- Yields: 2 cups
- Chill: 4 hrs
- Cook: 7 mins
- In a large glass or ceramic bowl combine the 3 cups water and the salt. Stir in carambola. Allow to stand at room temperature for 4 hours or overnight. Drain in colander and rinse under cold running water for 3 minutes. Drain well. Return to bowl.
- For syrup, in a medium saucepan combine sugar, vinegar, the 1/2 cup water, the cinnamon, and cloves. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer sugar mixture, uncovered, for 7 minutes.
- Using slotted spoon, remove spices from syrup; discard. Add orange peel to syrup in saucepan. Pour syrup over carambola in bowl. Cool to room temperature.
- Ladle into hot clean screw-top jars or a storage container. Cover and store in the refrigerator for at least 4 hours before using, or for up to 2 weeks. Makes about 2 cups pickles.
Fill bowl with carambola; replace lid. Using ribbon, tie up the dish as if it were a gift. Cut a 16-inch length of wire. String bugle beads and star buttons or beads on wire. Bend the ends to secure the beads. Wrap the beaded wire around the knob on the lid.
For an alternative to star-shape beads, use inexpensive earrings for a special effect.
Sugar bowl with lid, sheer ribbon, wire cutter, medium-weight craft wire, bugle beads, and small star-shape buttons or beads.