Plum Good Pickled Plums Recipes

PICKLED PLUMS

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.

SPICY PICKLED PLUMS

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).