Sweet Pickled Plums
10 servings
20 minutes
Sweet pickled plums are a refined addition to meat dishes, combining sweet-sour and spicy notes. This recipe has roots in European gastronomic tradition, where the art of pickling fruits has become a true culinary ritual. Red wine vinegar and brown sugar create a rich caramel flavor, while star anise, peppers, and bay leaves add spicy depth to the plums. Gentle simmering makes the fruits soft while preserving their structure and flavor intensity. Sterilization and airtight storage allow enjoyment of this delicacy for up to a year when served with roast meats, duck, or cheeses. This recipe is a vivid example of how simple ingredients transform into a gastronomic masterpiece that unites tradition and exquisite taste.
1
Prepare all the ingredients.
2
Cut the plums in half and remove the pits.
- Plums: 500 g
3
Mix sugar and vinegar in a saucepan.
- Brown sugar: 200 g
- Red wine vinegar: 200 ml
4
Bring to a boil and cook, stirring, until the sugar dissolves.
5
Add star anise, both types of pepper, bay leaf, and salt. Bring to a boil.
- Anise (star anise): 1 piece
- Black peppercorns: 1 teaspoon
- Allspice peas: 4 pieces
- Bay leaf: 2 pieces
- Salt: 0.5 teaspoon
6
Add the plums, reduce the heat to low, and simmer for 3-5 minutes until the plums are soft.
- Plums: 500 g
7
Sterilize jars for 15-20 minutes. Scald the lids with boiling water.
8
Place the hot plums in sterilized jars.
9
Pour with marinade. Screw on the lids.
10
Store sweet pickled plums in a dark, cool place for no more than a year. Serve with meat dishes.