Rosemary pickled plums

Rosemary pickled plums

By
From
Pickled
Makes
1 × 750 ml jar

My friend Magnus Reid, who runs London’s C.R.E.A.M cafe, has brought me some awesome finds after foraging trips and farm visits – mushrooms, horseradish leaves (which are great for keeping your pickles crunchy) and plums, LOTS of them. They were gorgeous, but right at the tail end of their life, perfect for pickling and preserving. So I figured, #WeCanPickleThat. You can add these pickles, sliced, to a nice hearty salad, they go incredibly well with a cheese plate or you can bring the entire jar with you to a barbecue party and everyone will love you.

Ingredients

Quantity Ingredient
250ml red plums
1/2 cinnamon stick
2 rosemary sprigs
500ml cider vinegar
220g granulated sugar
1/2 tablespoon sea salt

Method

  1. Rinse the plums carefully. Place them in a clean jar or plastic container.
  2. Add the cinnamon and rosemary sprigs.
  3. Bring the vinegar, sugar and salt to the boil in a medium-sized pan. Cook over medium to high heat, whisking until the sugar has dissolved.
  4. Pour the hot pickling brine over the plums in the jar. Let it cool to room temperature, then put the lid on and refrigerate. The pickles will be ready to eat in 5 days and keep for up to 2 months in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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