Pickles | Heat treated vinegar preserved pickles

Pickled plums

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My friends gifted me these beautiful purple plums. They are from a tree in Orange. I’ve created a spice mix that speaks to the flavours of Xmas pudding – plums, sweet spices and chocolate. I’ve used cinnamon, cloves, allspice, ginger and wattleseed. Wattleseed is an Australian native acacia seed with the most amazing rich chocolate and coffee flavour. I really enjoyed taking these photos of plums inside a palm frond shell I found in our garden. The colour of the shell with the plums is so pretty.

Pickled plums

Print Recipe


  • ¼ kilo firm plums
  • 1 500ml jar
  • 150ml apple cider vinegar
  • 75ml water
  • 60gm coconut sugar
  • 1 cinnamon stick
  • 4 cloves
  • 4 allspice berries
  • 3 slices fresh unpeeled ginger
  • 1 teaspoon wattleseed



Wash and cut fruit into quarters, remove stones


Combine vinegar, water and sugar in a saucepan, heat and stir to dissolve sugar.


Sterilise jar and lid – see Resources


Place spices in bottom of jar – except cinnamon stick


Pack fruit into sterilised jar, pour over hot brine


Run a butter knife around outside of jar and gently bang on counter to release any air bubbles


Use cinnamon stick to hold down any fruit that floats to the top


Wipe rim of jar with clean tea towel and seal with lid, heat process for 15 minutes – see Resources – keeps for one year, once opened refrigerate and use within 6 months


Inspired by Sweet pickled stone fruits Cornersmith Salads & Pickles (2017: 97).

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