Pickled Plums
August 3, 2010
These were made with local ’Methley’ plums, a Japanese variety. I hope they taste as beautiful as they look in the jars – the deep red flesh of the plums floating in the pink pickling juice. Alas, we have to wait a week before we find out. As my obsession with preserving continues, my patience improves.
Pickled Plums
Adapted from Nigella Lawson’s How To Be a Domestic Goddess.
Ingredients
2 1/4 cups red-wine vinegar
1 1/2 cups sugar
3 star anise
1 inch piece of fresh ginger, thinly sliced
1 T coriander seeds
2 cinnamon sticks, broken in half
1 T orange peel preserves
1 1/2 pounds plums, halved and pitted
2 pint jars or equivalent
Preparation
- Simmer all ingredients except for the plums for 15 minutes.
- Pack plum halves into sterilized jars, allowing two inches of head space at the top of each jar.
- Pour pickling liquid over the plums covering them and allowing a 1/2 inch of head space. Evenly distribute the spices between the two jars.
- Tap the jars to make certain there are no air bubbles.
- Seal the jars and store in a cool, dark place for at least week. Refrigerate after opening.
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Thats not just logic. Thats really senslibe.