Walworth cherry-plum pickled with pink peppercorns and chilli. these can be pickled whole easily. they also lend themselves very well to drying, whole or in leathers and also to chutney and jam. ....to pickle, sterilise some jars, wash your plums, make a pickling vinegar ... use a clear vinegar.. cider, wine or distilled malt, warming slowly with your chosen spices (whole is best but ground is fine for flavour, but will make your pickle cloudy) and sugar ( roughly 80-100g per 100ml of vinegar depending on fruit use your judgement) when sugar has dissolved, bring to a simmer and add fruit. simmer briefly until skins split, a couple of minutes.. alternatively prick them all over and put in jar without cooking... remove fruit and drain well before putting into jars... continue to boil the vinegar, reducing to a syrup before covering the fruit to the tops of the jars. remove any air bubbles before sealing with vinegar proof lids. these are very delicious in almost all situations which might otherwise call for chutneys and a lot quicker to make. remember there are plum-stones still in. mind your teef.
Posted on: Sun, 03 Aug 2014 16:34:32 +0000