WonderlandAli,
First of all, welcome back, as I have not seen you posting here for awhile.
You surprised me with the pickling fruits in the title because I have never heard of pickled fruit in macrobiotics.
My first pickles were made using umeboshi plum pits that were cooked in well water and placed in a jar with cucumbers for a few days and made for some very tasty pickles.
I experimented with making sauerkraut, as well but years later when working at the East-West Center for Macrobiotic Studies in Los Angeles with Roy Steevensz, made and became somewhat
proficient at producing
takuan (rice bran pickles) and earned a reputation in that community for that skill and product produced.
There are plenty of excellent books written both by macrobiotic persons and those who are not, that teach us how to make tasty and nutritious pickled vegetables and other foods.
The first book, of course, that I would recommend is
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by
Sandor Katz.
Another good book could be
Making Sauerkraut and pickled vegetables at home by Klaus Kaufmann and Annelies Schoneck
Many of the
macrobiotic cookbooks have quick pickle making recipes and sometimes you will find a longer time pickle recipe as well.
I hope this helps you, in your inquiry.
Thank you, very much.
Bruce Paine