This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Plums - pickled

When plums are cheap, they can be preserved in the same manner as "Sweet and Sour Prunes".
The flavouring ingredients should be changed to those listed below.

If you enjoy cooking take a minute to look at - learn how to make top-class dishes from beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


- 1 kilo/2lbs un-bruised Plums

- 600ml/1 pint White Wine Vinegar

- 450g/1 lb Soft Brown Sugar

- 1 tablespoon (15ml) Salt

- 4 whole Cloves

- 1 whole Cinnamon Stick

- 1 tablespoon (15ml) Allspice Berries

- 1 tablespoon (15ml) Ground Ginger


- Cover the prunes with water, add the tea bags, bring to the boil, then simmer for 15 minutes. Allow to stand for 3 hours, by which time the fruit should have recovered its plum-like shape. Remove the tea bags.

- Drain the prunes. The left over liquid can be thrown away, but actually is a delicious drink, and a good liquid for braising pork or deglazing pork chops.

- In a stainless steel saucepan, dissolve the sugar in the vinegar, over a low heat. Add the spices and remove from the heat.

- Gently prick each prune a few times with a small skewer, and place in a glass or stainless steel bowl (not aluminium).

- Pour the vinegar solution over the prunes and allow to stand at room temperature overnight.

- Strain the vinegar into a clean stainless steel pan; bring to the boil and simmer for 10 minutes. Cool.

- Sterilise a glass preserving jar - by placing it in a very low oven for 30 minutes. Remove carefully and allow to cool.

- Place the prunes in the jar and cover with the cold vinegar; add enough vodka to completely cover the fruit, but a minimum of 150ml/5 fl oz.

- Seal and keep in a dark place.

Refrigerate after opening.

Reviews / Comments

Not yet reviewed

Be the first to add a review