Preserving: Pickled Italian Plums

Sunday, October 14, 2018

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.