Quick-Pickled Plums
Ingredients
Directions
Ingredients
3
firm but ripe plums or pluots, sliced into ½-inch-thick wedges
¼ c
apple cider vinegar
¼ c
granulated sugar
1 ½ tsp
Diamond Crystal kosher salt
1
corner of star anise or 2 cloves
5-10
black peppercorns
Quick-Pickled Plums
Serve these pickled plums in sandwiches, in salads, or even on top of pancakes. The little kick of added acid, sugar, and salt elevates seasonal fruit and enhances its natural sweetness. Make sure to use firm but ripe fruit for the best texture. Once you’ve finished your pickles, be sure to save the colorful brine for salad dressings and drinks. Feel free to substitute cherries or another stone fruit, like peaches or nectarines, for plums.
2 jars
- Pack the plum slices into a pint-size glass jar or other heatproof container of a similar size. In a small saucepan, combine the vinegar, sugar, salt, star anise, and black peppercorns with ¾ cup water and place over medium-high heat. Bring the mixture to a boil, then pour it over the plums so that they are completely submerged. Let cool for 20 minutes on the counter, then cover and refrigerate for at least 4 hours or overnight. The pickles will become stronger the longer they’re allowed to sit in the brine. Store in the refrigerator for up to 4 weeks.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.