Pickled Loquats

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Originally posted on Salted and Styled

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

Pickled Loquats
makes 1 quart


  • 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


  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 

No comments yet. You should be kind and add one!

Get the latest from Libbie!
Stay up-to-date with the latest recipes, photoshoots, videos and much more!