Suitable fruits for this recipe are apricots, peaches, pears, green lemons, plums, almonds, cherries, small figs and honey or cantaloupe melons. The fruits are peeled, if necessary, pitted and cut into small pieces.
Mix 650 g of sugar with the water and heat over medium heat for about 15 minutes until the sugar is completely dissolved.
Pour in the fruit and cook over medium heat until soft*, 10 to 20 min. Remove the saucepan from the heat and pour the mixture into a large enough bowl.
Mix the remaining sugar with the vinegar and simmer for 15 min. Cool this thick syrup, stir in the mustard powder and let stand for liter hour.
Add the mustard syrup to the fruit form, mix well and put in containers.
The pickles are ready to eat after a few hours and can be kept for up to 6 months.
(is) It is better to make the fruits separately, as they have different cooking times. To spice up, perhaps replace water with unsweetened apple juice and add a piece of ginger.