Pickled Plums

pickled plums

Photo by Bradley Miller



Aged plum pickles are a Japanese staple.  They’re intensely flavored and delicious.  They’re also very time consuming and difficult to make, and extremely salty.  Brine pickled plums are popular in China and although they’re a bit easier, they also take a bit of time.  I prefer an extraordinarily simple, quick, fridge pickle and have come up with a recipe that marries the chinese technique and flavors with french aigre-doux pickles.



1 pint plums, thoroughly washed, quartered and seeded

1 chive blossom

2 tbsp grey or pink sea salt

¼ cup honey

½ cup brown rice wine vinegar

2 cups white wine

1 star anise

1 tsp whole white pepper

Boil the pepper and anise for 5 min or until very fragrant.  Stir in the honey and add the chive blossom.  Immediately add the vinegar and wine.  Pour over the plums, seal and leave out overnight or refrigerate for two days.


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