Plum Good Pickled Plums Recipes

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PICKLED PLUMS



Pickled Plums image

Whip up this Pickled Plums Recipe from CountryLiving.com to serve with appetizers.

Categories     Kacey Musgraves     appetizer     appetizer party recipes     tea party

Time 4h10m

Yield 8 servings

Number Of Ingredients 7

1/2 c. distilled white vinegar
1/3 c. packed dark brown sugar
1 tbsp. yellow mustard seeds
1 Dried Bay leaf
2 sprigs fresh thyme
Kosher salt
4 plums (about 1 lb.), pitted and cut into 16 wedges each

Steps:

  • Combine vinegar, sugar, mustard seeds, bay leaf, thyme, 1 1/2 teaspoons salt, and 1 cup water in a medium saucepan. Boil, stirring occasionally, until sugar dissolves, 2 to 4 minutes.
  • Place plums in a glass bowl or jar and top with brine; cool completely. Refrigerate at least 4 hours or up to 4 days.

PICKLED PLUMS



Pickled Plums image

Fresh plums have a much more limited window of availability than a lot of fruits. Next time you see them at the store, stock up to make this canned pickle recipe.

Provided by BHG Test Kitchen

Time 40m

Number Of Ingredients 10

3.5 pound medium red, purple, and/or green plums (about 14)
2 medium red onions
2 cup water
2 cup red wine vinegar
2.5 cup sugar
2 3-4 inch cinnamon sticks
8 whole allspice
4 whole cloves
2 star anise
0.5 teaspoon salt

Steps:

  • Wash plums. Cut plums in half; pit. Remove root and stem ends from onions. Cut onion in half lengthwise; cut into 1/2-inch-thick slices. Pack plum halves and onion slices into hot, sterilized pint canning jars.
  • In a large stainless-steel, enamel, or nonstick heavy saucepan, combine the water and vinegar. Bring to boiling. Add sugar, cinnamon, allspice, cloves, star anise, and salt. Return to boiling, stirring until sugar dissolves. Remove from heat.
  • Pour hot liquid over plums and onions in jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
  • Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts : Calories 239 kcal, Carbohydrate 59 g, Protein 1 g, Sodium 102 mg, Sugar 56 g, UnsaturatedFat 0 g

PICKLED PLUMS



Pickled Plums image

The Pickled Plums recipe out of our category Stone Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time P2DT35m

Yield 1

Number Of Ingredients 8

1 kilogram Plum
0.5 l balsamic vinegar
0.25 l Red wine
1 Tbsp salt
4 Tbsps sugar
1 tsp black peppercorns
3 sprigs fresh rosemary
6 sprigs thyme

Steps:

  • Rinse the plums, and score the surface with a sharp knife. Add the plums, balsamic, red wine, and spices to a saucepan. Bring to a boil, reduce the heat to low, and simmer for 5 minutes.
  • Layer the plums and herbs in jars, Cover with the hot cooking liquid, and seal tightly. Let infuse for 2 days before using.

Nutrition Facts : Calories 1365.2 kcal, Fat 3.41 g, SaturatedFat 0.42 g, Protein 10.83 g, Carbohydrate 268.04 g, Sugar 50.3 g, Cholesterol 0 mg

PLUM GOOD PICKLED PLUMS



Plum Good Pickled Plums image

Make and share this Plum Good Pickled Plums recipe from Food.com.

Provided by Bergy

Categories     Plums

Time 35m

Yield 5 Half pints apprx depends on size of plums

Number Of Ingredients 9

3 lbs Italian plums
1 tablespoon fresh ginger, minced
3 hot chilies, , finely chopped
1 teaspoon clove, ground
1 teaspoon cinnamon
2 tablespoons allspice
1/2 tablespoon salt
1 1/2 cups sugar
2 cups vinegar

Steps:

  • Wash the fruit and prick each plum with a fork.
  • Put all the other ingredients into a saucepan and bring to a gentle boil, stirring until the sugar has melted.
  • Add plums and cook for 3-4 minutes.
  • Put plums into sterilized jars.
  • Keep boiling the syrup until it thickens, pour over plums.
  • Check the jars are sealed, keep for 2 months before using.

SPICY PICKLED PLUMS



Spicy Pickled Plums image

Categories     Condiment/Spread     Fruit     Plum     Summer     Gourmet

Yield Makes 8 condiment servings

Number Of Ingredients 7

2 lb firm-ripe red or black plums
2 cups water
2 1/2 cups sugar
1 3/4 cups red-wine vinegar
3 dried chiles de árbol*
3 whole star anise
3 (1-inch) dried long peppers**, or 1 (3-inch) piece peeled fresh ginger cut crosswise into 1/2-inch-thick slices

Steps:

  • Slit skin of each plum lengthwise from top to bottom with a sharp paring knife evenly around plum in 4 to 6 places, then put in a heatproof jar.
  • Bring water to a boil with remaining ingredients in a 3-quart nonreactive saucepan, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, 15 minutes.
  • Immediately pour pickling liquid over plums. Cool, uncovered, then chill, covered, at least 1 day.
  • Available at Latino markets and Chile Today-Hot Tamale (800-468-7377).
  • ** Available at Fauchon (212-308-5919).

PICKLED PLUMS AND RED ONIONS



Pickled Plums and Red Onions image

Categories     Onion     Side     Quick & Easy     Vinegar     Plum     Fall     Gourmet

Yield Serves 12

Number Of Ingredients 9

2 1/2 pounds assorted plums (about 10)
2 medium red onions
2 cups water
2 cups red-wine vinegar
2 1/4 cups sugar
3 cinnamon sticks
1 1/2 teaspoons whole allspice
1/2 teaspoon whole cloves
1/2 teaspoon salt

Steps:

  • Pit plums and cut into 1/2-inch wedges. Cut onions into 3/4-inch pieces and transfer with plums to a 10-cup (2 1/2-quart) heatproof glass jar with a lid. In a large saucepan bring water and vinegar to a boil with remaining ingredients, stirring until sugar is dissolved, and immediately pour over plums and onions. Cool mixture, uncovered. Plums and onions may be pickled 1 week ahead and chilled, covered.

PICKLED PLUMS WITH SHISO



Pickled Plums with Shiso image

Make this for our Sticky Rice Balls.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

12 red plums (about 2 1/2 pounds), halved lengthwise and pitted
2 cups rice wine vinegar
1/2 cup sugar
1/2 cup shiso leaves, cut into very fine strips (9 to 10 leaves)
12 coriander seeds
1 cinnamon stick
1 small dried red chile

Steps:

  • Put plums in a nonreactive bowl; set aside. Stir together vinegar, sugar, 1 cup water, shiso leaves, the spices, and the chile in a medium saucepan. Bring to a boil. Pour over plums; let cool completely. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 1 week. Just before serving, cut plums into 1/2-inch pieces. Discard cinnamon stick and chile.

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