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Spiced pickled plums
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Christmas chutney with cinnamon, star anise, and pink peppercorns. Pickled plums that must be enjoyed within 2 weeks.
Ingredients:
  • 500ml distilled malt vinegar
  • 500g (2 1/3 cup) caster sugar
  • 2 cinnamon sticks
  • 3 star anise
  • 20.00 ml pink peppercorns
  • 2.40 gm salt
  • 1kg plums, halved, pitted
  • 3 fresh rosemary sprigs
  • 3 fresh thyme sprigs
  • 3 fresh bay leaves, bruised
Instructions:
  • In a large saucepan over medium-low heat, combine the vinegar and sugar. Stir and cook until the sugar dissolves.
  • Combine the cinnamon, star anise, peppercorns, and salt with the vinegar mixture and bring to a boil. Stir in the plums and promptly take off the heat. Divide the mixture among 3 sterilised jars. Place a sprig of rosemary, a sprig of thyme, and a bay leaf in each jar.
  • Cover each jar with a parchment paper disc and seal them. Let them cool. Refrigerate for 3 days to enhance the flavors.

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