As I’ve perfected this pickled plums recipe over the years, I’ve discovered it’s the perfect balance of sweet, tart, and aromatic spices. This preservation technique dates back centuries, with variations found across cultures from Eastern Europe to Asia. While Japanese umeboshi might be the most famous pickled plum, this recipe offers a more versatile, less salty version that pairs beautifully with both savory dishes and cheese boards.
Why You’ll Love This Recipe
The magic of this recipe lies in its simplicity and flexibility. These pickled plums transform ordinary fruit into a sophisticated condiment that adds depth to any meal. The gentle spicing allows the natural plum flavor to shine while creating a complex taste profile that develops over time.
Ingredients
For the Plums:
- 3 pounds (1.4 kg) ripe plums, any variety
- 2 cups (400g) brown sugar
- 2 cups (480ml) red wine vinegar
- 2 cups (480ml) water
- 1 star anise per jar
- 1-2 bay leaves per jar
- 1/2 teaspoon allspice berries or 1/4 teaspoon ground allspice
- Pinch of salt
- 1 teaspoon mixed peppercorns (red, white, and green) – optional
Equipment Needed
- Clean, sterilized jars with lids
- Large heavy-bottom saucepan
- Ladle
- Water bath canner (if planning to preserve long-term)
- Tongs for handling hot jars
- Sharp knife and cutting board
Detailed Instructions
Preparation Phase
- Begin by selecting plums that are ripe but still firm. Overripe plums will break down too much during cooking, while underripe ones won’t release their full flavor. Wash them thoroughly under cool running water.
- Cut each plum in half, working around the pit in a circular motion. Remove the pit and set aside. If your plums are particularly large, you may quarter them for more manageable pieces.
Creating the Pickling Brine
- In your heavy-bottom saucepan, combine the red wine vinegar, brown sugar, and water. The heavy bottom helps prevent scorching and ensures even heat distribution.
- Bring this mixture to a light boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely.
- Add your salt, peppercorns (if using), and allspice. Reduce heat to maintain a gentle simmer for 5 minutes, allowing the spices to infuse the brine.
Processing the Plums
- Carefully add your prepared plums to the simmering brine. The liquid may temporarily stop simmering – this is normal.
- Simmer for 5-10 minutes, watching carefully. The plums should become tender but still hold their shape. You’ll notice the skins beginning to wrinkle slightly – this is your indicator they’re ready.
Jarring Process
For Refrigerator Pickles:
- Place one star anise and 1-2 bay leaves in each clean jar
- Using a slotted spoon, transfer the hot plums into your prepared jars
- Ladle the hot brine over the plums, leaving 1/4 inch headspace
- Seal jars and let cool to room temperature
- Store in refrigerator for up to 3 months
For Long-Term Storage:
- Follow steps 1-3 above
- Wipe jar rims clean and adjust lids
- Process in a water bath canner for 5 minutes (adjust for altitude if necessary)
- Remove jars and let cool undisturbed for 24 hours
- Check seals and store in a cool, dark place for up to one year
Storage and Usage
These pickled plums will develop their full flavor after about a week. Refrigerator pickles will keep for up to 3 months, while properly processed jars can last a year or more when stored in a cool, dark place.
Serving Suggestions
- Serve alongside roasted meats, particularly pork or game
- Add to cheese boards for a sophisticated touch
- Chop and add to salads or grain bowls
- Use the brine in vinaigrettes or cocktails
Nutritional Information
(Per 1/4 cup serving, approximately 2-3 plum halves)
- Calories: 85
- Carbohydrates: 21g
- Sugar: 19g
- Fiber: 1g
- Protein: 0.5g
- Sodium: 25mg
Yield: Approximately 6-7 pint jars
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Processing Time: 5 minutes
Total Time: 40-45 minutes
Tips for Success
- Choose plums that are ripe but still firm for the best texture
- Don’t skip the headspace – it’s crucial for proper sealing
- Let processed jars cool completely undisturbed for the best seal
- For extra safety, always check seals before storing or consuming
