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Plum Good Pickled Plums

I’ll never forget the first time I tasted pickled plums. I was at a summer barbecue, and amidst the smoky ribs and grilled corn, a small jar of glistening, dark red plums sat unassuming on the table. I was hesitant at first – plums are best eaten fresh, right? One bite changed everything. The initial sweetness gave way to a tangy, spicy kick that perfectly cut through the richness of the barbecue. It was a revelation, a burst of flavor that elevated the entire meal. I knew right then that I needed to learn how to make them myself.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 months, 40 minutes (includes pickling time)
Yields: 5 Half pints approx. (depends on size of plums)
Dietary Type: Vegan

Ingredients

3 lbs Italian plums
1 tablespoon fresh ginger, minced
3 hot chilies, finely chopped
1 teaspoon ground clove
1 teaspoon cinnamon
2 tablespoons allspice
1⁄2 tablespoon salt
1 1⁄2 cups sugar
2 cups vinegar (white or apple cider vinegar work well)

Equipment Needed

Large saucepan
Sterilized jars (5 half-pint jars recommended)
Fork
Measuring cups and spoons
Ladle
Jar lifter (optional, but recommended for safe handling of hot jars)

Instructions

Begin by carefully washing the Italian plums. This removes any dirt or debris from the fruit’s surface.
Next, take a fork and prick each plum several times. This step is crucial as it allows the pickling syrup to penetrate the plums, ensuring they are thoroughly flavored and preserved.
In a large saucepan, combine the remaining ingredients: minced fresh ginger, finely chopped hot chilies, ground clove, cinnamon, allspice, salt, sugar, and vinegar.
Place the saucepan over medium heat and bring the mixture to a gentle boil. Make sure to stir constantly until the sugar has completely dissolved. This prevents the sugar from burning and ensures a smooth, consistent syrup.
Once the syrup is boiling and the sugar is dissolved, carefully add the pricked plums to the saucepan.
Cook the plums for 3-4 minutes, stirring occasionally. The plums should soften slightly but still maintain their shape. Be careful not to overcook them, or they will become mushy.
Using a slotted spoon or similar utensil, transfer the cooked plums into sterilized jars. Pack them in tightly, leaving about ½ inch of headspace at the top of each jar.
Continue boiling the syrup in the saucepan over medium heat until it thickens slightly. This may take another 5-10 minutes. You’re looking for a consistency that coats the back of a spoon.
Carefully pour the hot, thickened syrup over the plums in the jars, ensuring that the plums are completely submerged. Again, leave about ½ inch of headspace.
Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
Seal the jars with sterilized lids and rings, tightening them fingertip-tight.
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal and long-term preservation. Alternatively, you can skip the water bath processing and store the jars in the refrigerator for up to a month.
Check that the jars are sealed properly after they have cooled. The lids should be concave and not flex when pressed. If any jars did not seal, store them in the refrigerator and consume the pickled plums within a few weeks.
Store the sealed jars in a cool, dark place for at least 2 months before using. This allows the plums to fully absorb the flavors of the pickling syrup.

Expert Tips & Tricks

For a milder flavor, remove the seeds from the chilies before chopping them. If you prefer a more intense heat, leave the seeds in.
Don’t be afraid to experiment with different types of vinegar. Apple cider vinegar will impart a slightly sweeter, fruitier flavor compared to white vinegar.
If you find that the syrup is not thickening to your liking, you can add a small amount of pectin or cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to help it thicken. Be sure to stir it in thoroughly to avoid lumps.
Sterilizing the jars and lids is crucial to prevent spoilage. You can do this by boiling them in water for 10 minutes, or by running them through a hot cycle in the dishwasher.
Use a jar lifter when removing the hot jars from the boiling water bath to avoid burns.

Serving & Storage Suggestions

These Plum Good Pickled Plums are incredibly versatile! They are a fantastic accompaniment to grilled meats, particularly lamb chops, pork tenderloin, or even duck. Their tangy sweetness cuts through the richness of the meat, creating a balanced and flavorful experience. They also pair well with cheeses, especially sharp cheddar or creamy brie. Serve them as part of a charcuterie board or alongside a cheese platter.

You can also chop the pickled plums and add them to salads or use them as a topping for yogurt or ice cream. The possibilities are endless!

Once opened, store any leftover pickled plums in the refrigerator. They will keep for several weeks, although the texture may soften slightly over time. Unopened jars, if properly sealed, can be stored in a cool, dark place for up to a year.

Nutritional Information

Please note that this is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	395 kcal	N/A
Total Fat	1.1g	1%
Saturated Fat	0.1g	0%
Cholesterol	0mg	0%
Sodium	704.6mg	29%
Total Carbohydrate	96.3g	32%
Dietary Fiber	5.2g	20%
Sugars	88.4g	N/A
Protein	2.7g	5%

Variations & Substitutions

Spice it up: Increase the number of chilies or add a pinch of cayenne pepper for extra heat.
Sweeten the deal: If you prefer a sweeter pickle, you can add a touch of honey or maple syrup to the syrup.
Use different plums: While Italian plums are traditionally used, you can experiment with other varieties, such as Damson plums or Santa Rosa plums. Keep in mind that the cooking time may need to be adjusted depending on the firmness of the plums.
Add aromatics: Consider adding other aromatics to the pickling syrup, such as star anise, cardamom pods, or a vanilla bean.
Make it a shrub: Strain the finished pickling syrup and mix it with sparkling water or club soda for a refreshing shrub.

FAQs (Frequently Asked Questions)

Q: Why do I need to prick the plums?
A: Pricking the plums with a fork allows the pickling syrup to penetrate the fruit, ensuring that they are evenly flavored and preserved. It also prevents the plums from bursting during cooking.

Q: How long do I need to wait before eating the pickled plums?
A: It’s best to wait at least two months before eating the pickled plums. This allows the flavors to fully develop and meld together.

Q: Can I use frozen plums?
A: While fresh plums are ideal, you can use frozen plums in a pinch. Make sure to thaw them completely before using and drain off any excess liquid.

Q: How do I know if the jars are properly sealed?
A: After the jars have cooled, the lids should be concave and not flex when pressed. If a lid flexes, the jar is not properly sealed and should be stored in the refrigerator.

Q: What if my syrup doesn’t thicken?
A: If your syrup isn’t thickening, continue boiling it for a longer period. You can also add a small amount of pectin or cornstarch slurry to help it thicken.

Final Thoughts

Pickling plums is a rewarding culinary project that transforms simple fruit into a complex and flavorful condiment. This recipe for Plum Good Pickled Plums is a testament to the magic that happens when sweet, tangy, and spicy flavors collide. Don’t be intimidated by the pickling process – it’s simpler than you might think! Gather your ingredients, follow the steps, and prepare to be amazed by the results. I encourage you to try this recipe and share your creations with friends and family. Pair these pickled plums with your favorite barbecue dishes, cheese platters, or even as a unique addition to your next cocktail. Enjoy the delightful burst of flavor that these Plum Good Pickled Plums bring to your table!

Plum Good Pickled Plums Recipe