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Pickled plums

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Ingredients for 1 servings:

  • 500 ml vinegar (wine vinegar)
  • 500 g sugar (white rock sugar)
  • 3 pieces of anise (also star anise)
  • 4 grains of black pepper
  • 750 g plum(s), ripe

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Bring the vinegar, sugar, anise, and peppercorns to a boil over low heat until the sugar has dissolved. Then let it cool. Wash the plums, pat them dry, pierce them several times with a fork, and place them in the jars. Pour over the vinegar and let stand overnight. Drain the vinegar and bring back to a boil, then let it cool slightly and pour it over the plums again. Seal the jar airtight with a screw cap or wrap it with cellophane and store it in a cool place. The plums will keep for about 8 weeks. Tip: Pickle the plums in vinegar well in advance, as they pair very well with game dishes, which are especially popular in autumn.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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