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Pickled plums in a glass jar
Juicy spiced pickled plums, a perfect accompaniment for meats

Pickled plums

Author: Flavelo
Recipes Cakes and Desserts Side Dishes
This is not grandmother's sweet plum compote. This pickle is meat's best friend: the sweetness of the plum, the edge of the vinegar, and the warmth of the spices (cinnamon, cloves) perfectly counterbalance fatty roasts, pâtés, or game dishes. The secret lies in the texture: choose firm-fleshed plums so they remain crunchy, not jam-like.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 20 mins
🍽️ Servings 6 servings
🔥 Calories 90 kcal
🌍 Cuisine International / Preserving

Ingredients

Equipment Needed

  • Sterilised jar (well-sealing)
  • Saucepan for the brine

Instructions

1 ✓

Wash the plums, cut in half, and stone them. If smaller, you can leave them whole, but then prick the skin with a fork.

Tip: Pricking helps the spiced brine penetrate the inside of the fruit, and prevents the skin from splitting due to heat.
2 ✓

In a saucepan, mix the vinegar, water, salt, and sugar. Bring to a boil and stir until the sugar completely dissolves.

Tip: Salt and sugar preserve and create balance with the acids.
3 ✓

Place the plums tightly into a clean jar. Tuck the cinnamon, cloves, pepper, bay leaf, and chilli in between.

Tip: Layering the spices ensures every bite is equally tasty.
4 ✓

Pour the hot brine over the plums to completely cover them. If needed, use a weight.

Tip: If the plum sticks out of the brine, it contacts the air and may spoil (oxidation, mould).
5 ✓

Let cool at room temperature, then seal and place in the fridge for at least 24 hours (but preferably a week) before consuming.

Tip: The flavours need time to meld (diffusion). The fresh pickle is just 'vinegary plum', the mature one is a complex side dish.

Recipe FAQ

Why did the plum shrivel up?
The brine was too hot or the sugar/salt solution was too concentrated and drew the water out of the fruit suddenly. Next time prick the skin.
How long does it keep?
In the fridge for 2-3 weeks without issue, but always use a clean fork to serve!

Ingredients

  • 500 g Plums (firm-fleshed, slightly underripe)
  • 250 ml White wine vinegar
  • 250 ml Water
  • 10 g Salt
  • 80 g Sugar
  • 1 stick Cinnamon stick
  • 3 pcs Cloves
  • 5 g Whole black peppercorns
  • 2 leaves Bay leaves
  • 3 g Chilli flakes