Pickled plums are just one of the many ways for me to enjoy plums year-round. Their tangy sweetness adds a delightful twist to a variety of dishes, from salads to charcuterie boards. Plus, they’re effortless to make!
If you want other plum recipes, check these:
Contents
Pickled plum recipe
With their sweet and sour flavor, these plums pair well with meats like pork and chicken, elevate a simple salad or grain bowl, or are served on toast with cheese or incorporated into charcuterie boards.
This dish reminds me of Umeboshi, the traditional Japanese pickled plums. However, they are not the same, both the profile and main ingredient. The Asian ones are made from ume fruit, which is botanically classified as a type of apricot rather than a true plum. They are known for their intense sour and salty flavor.
Umeboshi are commonly used in Japanese cuisine, often served with Onigiri, in bento boxes, or as a flavoring in dressings and sauces. They can also be dried to make the crunchy pickled plums – a popular snack.
Anyway, here is how I made the pickled plums:
Pickled Plums Recipe
Ingredients
- 1 pound fresh plums halved and pitted
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes optional for a bit of heat
- 1 small piece of fresh ginger sliced (optional)
Instructions
- Wash and halve the plums, removing the pits.
- In a medium saucepan, combine the apple cider vinegar, water, sugar, and salt.
- Stir the mixture over medium heat until the sugar and salt are fully dissolved, about 5 minutes.
- If using, add mustard seeds, crushed red pepper flakes, and ginger.
- Place the plum halves into a clean, heat-proof jar. Pour the hot brine over the plums, making sure they are covered. Allow the mixture to cool to room temperature for about 10 minutes.
- Seal the jar with a lid and let it sit at room temperature for 1-2 hours to quickly pickle. For deeper flavor, refrigerate for up to 24 hours.
- Enjoy the pickled plums as a quick snack, or use them as a tangy addition to salads, cheese boards, or other dishes.
Notes
Nutrition
You can adjust your recipe by incorporating other ingredients:
- Warm spices like cinnamon and clove
- Rose water or pomegranate molasses
How to use
These plums can enhance a wide range of dishes. They can be:
- Used in salad dressings
- Pureed into sauces for roasted meats
- Mixed into savory pastry fillings
Here are some dishes you can pair these plums with:
- Rich, fatty meats like pork belly or duck
- Creamy cheeses
- Robust vegetable dishes
