Pickled Carambola (Star Fruit)

(from Lucianolinda’s recipe box)

Choose fruit that is shiny and firm; allow it to ripen at room temperature, until yellow orange in color.

Source: Woman's Day magazine

Categories: pickles

Ingredients

  • 3 cups water
  • 3 Tbsp. salt
  • 4 medium carambola (star fruit) sliced 1/8 inch thick (10 oz. or 2 1/2 cups)
  • 1 cup sugar1/2 tsp. whole cloves
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 4 inches stick cinnamon
  • 1 Tbsp. finely shredded orange peel

Directions

  1. In a large glass or ceramic bowl, combine 3 cups water and 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.
  2. For syrup, in a medium saucepan combine sugar, vinegar, 1/2 cup water, the cinnamon, and cloves. Bring to boiling, stirring to dissolve sugar. Reduce heat. Simmer sugar mixture, uncovered, for 7 minutes.
  3. Using a slotted spoon, remove spices from syrup; discard. Add orange peel to syrup in saucepan. Pour syrup over carambola in bowl. Cool to room temperature.
  4. Ladle into hot clean jars or a storage container. Cover, refrigerate for at least 4 hours or up to 2 weeks. before using.

  5. makes about 2 cups

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