Pickled Plums
Pickled plums have been a delicacy in many cultures, particularly in Asian and European cuisines, where they are enjoyed for their complex balance of sweet, tart, and spiced flavors. They pair wonderfully with roasted meats, cheeses, or as a tangy addition to salads. The infusion of cinnamon and cloves enhances their rich taste, while vinegar gives them a refreshing kick. A pro tip: To ensure the plums maintain their texture, choose firmer, slightly unripe plums for pickling!
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Ingredients for this recipe
Servings: 6
500
g
Plums (firm, slightly unripe)
250
ml
White vinegar
250
ml
Water
10
g
Salt
80
g
Sugar
1
Cinnamon stick
3
Cloves
5
g
Black peppercorns
2
Bay leaves
3
g
Red chili flakes
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Preparation Steps
1
Wash and halve the plums, removing the pits. You can leave them whole if preferred.
2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a simmer over medium heat, stirring until the sugar and salt are completely dissolved.
3
Pack the plums into a clean glass jar, layering them with the cinnamon stick, cloves, black peppercorns, bay leaves, and red chili flakes.
4
Pour the hot brine over the plums, ensuring they are fully submerged. Gently tap the jar to release any trapped air bubbles.
5
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before tasting.
6
The pickled plums will develop a more intense flavor the longer they sit. They can be stored in the refrigerator for up to two weeks.
