Pickled Green Plums Recipes

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

Ingredients

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

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

Ingredients

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.

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