Preserving: Pickled Italian Plums

Sunday, October 14, 2018

Pickled Italian Plums
I've made pickled plums previously. They were the perfect level of tart and sweet (no notes of vinegar at all), and so I decided to give the recipe a try with the fruit originally intended, Italian plums (on sale the first week of September for $1.50/lb).

I let the plums sit too long and they were too ripe. It's a bit sludgy! Not sure what to do with pickled plum goop! Lump it on bread with ricotta? There was also a pint of syrup left over, which is just the best in some sparkling water. Reminiscent of my fruit shrubs days.

Italian Plum Shrub!
Pickled Italian Plums and Strawberry Kiwi Jam

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