Pickled unripe plums
A simple preserve with a little heat
My plum tree was groaning under the weight of way too many fruits this year. I picked a big batch of small, unripe plums — too hard and sour to eat raw — and couldn’t bear to throw them out. So I preserved them the simplest way I could with just some salt and a red chili and made pickled unripe plums.
After just one week, they were already delicious — still a little crisp, salty, with a gentle heat. If you let them sit longer, they soften and become saltier, more intense. I used them in salads, sliced and pan-fried with fish, or simply as a snack. Highly recommended.
Since it was my first try, I kept it very basic. But next time? I might add spices, herbs, or maybe a slice of lemon to the jar!
Pickled unripe plums
Makes 1 large jar (1 liter / 1 quart)
• ± 750 g (1 lb 10 oz) unripe small green plums
• 1 red chili
• ± 350 g (12 oz / about 1 cup) salt
• Also needed: a sterlised 1-liter (1-quart) preserving jar
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Bring water to a boil, then let it cool slightly.
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Fill the jar with the plums and the whole chili.
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Sprinkle the salt over the fruit.
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Pour in the lukewarm water to cover. Seal the jar.
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Let the plums pickle at room temperature for at least 1 week before tasting. The pickled unripe plums become softer and saltier the longer they sit.
Still too many unripe plums? try Unripe plum cheong
