Pickled Plums

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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These are a mainstay of my menas. I serve them with anything from roast duck breast to curried chicken. Choose firm plums that are just ripe. You can use the leftover pickling liquid as part of a salad dressing, with some extra virgin olive oil added. These are what I call ‘fridge pickles’, as you need to keep them in the fridge all the time.


  • 500 ml (16 fl oz) cider vinegar
  • 1 litre (2 pints) water
  • 500 g demerara sugar
  • 2 cinnamon quills
  • ¼ cup finely grated fresh ginger
  • 2 cloves garlic, peeled
  • 6 star anise
  • 2 bayleaves
  • 2 allspice
  • 3 ½ tablespoons best soy sauce
  • 1 kg plums, halved and stoned


Bring all ingredients, except plums, to the boil and simmer uncovered for 15 minutes. Fill 2 × 1 litre (2 pint) preserving jars with hot water, then drain and pack in the plum halves. Pour over boiling pickling liquid (adding any of the pieces from the saucepan) while it’s still hot then seal and leave to cool completely. Refrigerate for at least a week to pickle before eating.