Ingredients with Measurements:
- 2 pounds of plums
- 2 cups of white vinegar
- 2 cups of water
- 1 cup of granulated sugar
- 1 tablespoon of salt
- 1 teaspoon of whole black peppercorns
- 1 teaspoon of mustard seeds
- 1 cinnamon stick
- 2 bay leaves
Special equipment needed:
- Large pot
- Mason jars with lids
- Canning tongs
- Funnel
Step-by-step instructions:
1. Wash and dry the plums. Cut them in half and remove the pits.
2. In a large pot, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, cinnamon stick, and bay leaves. Bring to a boil over medium-high heat, stirring occasionally.
3. Once the mixture has come to a boil, reduce the heat to low and let it simmer for 10 minutes.
4. Add the plums to the pot and let them cook for 5 minutes.
5. Using a canning funnel, transfer the plums and the pickling liquid to sterilized mason jars, leaving about 1/2 inch of headspace.
6. Wipe the rims of the jars with a clean, damp cloth, and seal them with the lids.
7. Process the jars in a boiling water bath for 10 minutes, using canning tongs to remove them from the water.
8. Let the jars cool to room temperature, then store them in a cool, dark place for at least 2 weeks before eating.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Boiling water bath
Serving size:
- Makes about 4-5 pint jars
Nutritional information:
- Calories: 120
- Fat: 0g
- Carbohydrates: 30g
- Protein: 1g
- Sodium: 240mg
- Fiber: 2g
- Sugar: 28g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use brown sugar instead of granulated sugar.
- You can add other spices, such as cloves or allspice.
Variations:
- You can add sliced ginger to the pickling liquid for a spicy kick.
- You can add sliced jalapenos for a spicy and sweet combination.
- You can use other stone fruits, such as peaches or nectarines, instead of plums.
Tips and tricks:
- Make sure to use sterilized jars and lids to prevent contamination.
- Use a canning funnel to make it easier to transfer the plums and pickling liquid to the jars.
- Let the jars sit for at least 2 weeks before eating to allow the flavors to develop.
Storage instructions:
- Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
- The pickled plums can be eaten cold or heated up in a saucepan over low heat.
Presentation ideas:
- Serve the pickled plums as a side dish or as a topping for salads or sandwiches.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or cilantro, on top of the pickled plums.
Pairings:
- Serve the pickled plums with grilled meats or roasted vegetables.
Suggested side dishes:
- Serve the pickled plums with rice or quinoa.
Troubleshooting advice:
- If the pickling liquid is too sweet, add more vinegar and salt to balance it out.
- If the plums are too tart, add more sugar to the pickling liquid.
Food safety advice:
- Make sure to follow proper canning procedures to prevent contamination.
- Discard any jars that show signs of spoilage, such as bulging lids or mold.
Food history:
- Pickling has been used as a method of preserving food for thousands of years.
Flavor profiles:
- The pickled plums have a sweet and tangy flavor with hints of spice.
Serving suggestions:
- Serve the pickled plums as a condiment for sandwiches or burgers.
- Use the pickling liquid as a marinade for chicken or pork.
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