Pickled Plums

10:05 pm on 13 February 2006

Serve with cold meat or on an antipasto platter.


  • 1.5 kg plums, halved
  • 1 ½ teaspoons cloves
  • 1 teaspoon allspice
  • 1 teaspoon black peppercorns
  • 500 grams brown sugar
  • 2 teaspoons salt
  • 1 tablespoon very finely chopped ginger
  • 3 cups white wine vinegar


Bring all the ingredients except the plums to the boil in a preserving pan, stirring until the sugar has dissolved. Simmer for five minutes. Gently add fruit and cook until just tender (test with a fine skewer or a needle). This may only take five minutes.

Remove fruit and pack into sterilized, hot, dry jars. Boil syrup for 5 minutes, then pour over fruit, ensuring it is covered. Seal and leave for a month before using.

Suggested Wines to Go With Today's Recipe


Ata Rangi Summer Rose

Allan Scott Rose

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