Fresh lychees, floral and juicy, are probably my favorite tropical fruit. Unfortunately, they’re only available for a few weeks in June and July. Lychees canned in their juice are the best alternative.
- Yield: 1 pint (475 ml)
- Total Time: 30 Minutes
- ¼ cup plus 2 tablespoons (88 ml) unseasoned rice vinegar
- ½ cup plus 2 tablespoons (148 ml) water
- 2 tablespoons (26 g) sugar
- 12 ounces (340 g) fresh lychees, peeled
- 1 piece (1 inch, or 2.5 cm) fresh ginger, peeled and finely julienned (about 1 tablespoon [8 g])
- 1 stalk (6 inches, or 15 cm) lemongrass, lightly bruised
- 3 sprigs (2 inches, or 5 cm, each) thyme sprigs
How to Make It
- In a small, nonreactive saucepan, combine the vinegar, water, and sugar. Bring to a boil.
- Pack the lychees, ginger, lemongrass, and thyme into a clean, pint-size (475 ml) jar. Pour the hot brine into the jar, seal, and let cool at room temperature. Refrigerate overnight.