Course Afternoon Tea, barbecue, Breakfast, Main Course, Salad
Cuisine Modern European
Servings 20Pickled plums
Equipment
Jam jar
Ingredients
20Green, unripe plums
Brine
12gmsCoarse sea salt
250 mlWater
Pickling Liquor
250 mlApple cider vinegar
1teaspoonSea salt
6Black peppercorns
1Bay leaf
Rosemary1 sprig
1tablespoonSugar
Marination
250mlOlive oil
1sprigRosemary
2clovesGarlic
Instructions
Wash, pat dry, and score the green, unripe plums.
Pack them tightly into a sterilised jam jar.
Curing In Brine
Add the water and coarse sea salt into a pan and bring to a rapid boil. Once the salt has dissolved, remove from heat and set aside to cool.
Pour the brine into the jar packed with plums and seal shut.
Store the jar in a cool dark place for a week.
After a week, drain the plums.
Make fresh brine and sterilise the jar.
Once again, pack the plums into the jar and pour in the cooled brine. Store in a cool dark place for a month.
After a month, drain the brine.
Make fresh brine and sterilise the jar and pack the plums in the jar once again.
Pour the new brine into the jar and store it in a cool dark place for two months.
Pickling In Pickling Liquid
Add apple cider vinegar, salt, sugar, bay leaf, peppercorns and rosemary to a pan and bring to a rapid boil.
Once the sugar and salt have dissolved, remove from the heat and allow to cool.
Drain the brine from the plums and transfer the plums into a bowl. Submerge the plums in the pickling liquid for 24 hours.
Marinating the Pickled Plums
Drain the pickling liquid. You can use this for salad dressings or roasting veggies.
Sterilise the jam jar.
Peel the garlic and slice. Wash and dry the rosemary sprig.
Add a few pickled plums into the sterilised jar, then add a few slices of garlic and rosemary. Again, add a few more plums followed by garlic slices and rosemary. Repeat this until the jar is full.
Now pour in the olive oil and seal shut.
Store in a cool, dry place for three weeks.
After three weeks, the pickled plums are ready for use.