A great condiment for roasted meats!
I’ve really been enjoying making small batches of preserves this year. Not only do they take very little time and small quantities of ingredients, they are a great way to test out new flavour combinations. After making plum galettes the other day, I pickled the remaining handful of small plums from Warner’s Farm (part of my August Farmers’ Feast Challenge basket from the Ottawa Farmers’ Market) while they were still at the height of ripeness. Pickled plums are great as a condiment for poultry or roast pork; they’d also be delicious floating in a glass of sparkling wine or soda water, along with a tablespoon or two of the pickling brine.
- 12 – 15 small plums (cherry sized)
- 2 cinnamon sticks
- 2 dried chili peppers
- 1/2 cup (125 mL) water
- 1/4 cup (125 mL) white sugar
- 1/4 cup (125 mL) red wine vinegar
- Wash and dry an 8 ounce (250 mL) canning jar with a new lid.
- Wash the plums. With a sharp knife, cut them in half from top to bottom and use the tip of the knife to extract the pits.
- Layer the plum halves in the jar with chili peppers and cinnamon sticks.
- Combine the water, sugar and vinegar in a small saucepan or microwave safe glass measuring cup. Heat until the sugar dissolves, stirring occasionally.
- Pour the hot brine into the filled jar and put the lid on immediately.
- Let cool; once at room temperature, refrigerate.
- The pickled plums will be ready to eat in 24 hours and can be kept in the fridge for up to a month.
Makes one 8 oz (250 mL) jar.