Pickled figs in cardamon, plums in coriander

DSC_0164

Autumn fruit pickled in different spiced vinegars.

Pickled figs and greengages in coriander seeds, allspice berries, black peppercorns and lemon peel.

Pickled figs and Victoria plums in green cardamon, black peppercorns, lemon peel.

Sweet pickled apricots, mirabelles and Victoria plums in vanilla pod, black cardamon and cinnamon.

Gloria Nicol’s Sweet Pickled Plums

This amount of vinegar made 4 x 500ml jars of pickled plums, plus a bit leftover.

Note: I used white pickling vinegar instead of white wine vinegar in Gloria’s recipe because it was much cheaper.

  • plums
  • 1 3/4 cups white wine vinegar
  • 1 3/4 cups white sugar
  •  3/4 cup water
  • 1 1/2 tsp chinese 5 spice
  • lemon peel strips from half – 1 lemon
  • 1 tsp pink peppercorns
  • recycled a vanilla pod previously scraped and used for something else

Prick the plums with a toothpick or skewer and pack them firmly into sterilised jars. Place all the other ingredients in a pan and bring to a simmer, then pour vinegar over the plums till they are completely submerged. You can pour the vinegar through a seive if you like, in which case it might be good to leave the warm vinegar to infuse for an hour or 2 or longer and if you do this then push a piece of vanilla pod, a strip of lemon peel and a few of the peppercorns in with the plums – cos it looks nice too. Seal the jars and leave for a month or 2 to mellow before opening.

My Variations
For the first batch I changed spices to:
  • 1 tablespoon of coriander seeds (unroasted)
  • 1/2 tablespoon of black peppercorns
  • 25 allspice berries
  • 1x long strip of lemon peel
For the second batch I changed the spices to:
  • 20 green cardamon pods slightly crushed
  • 1/2 tablespoon black peppercorns
  • 1x long strip of lemon peel
For the third batch:
In this third batch I made it equal amounts by weight of vinegar to sugar unlike in the previous ones where there’s slightly more vinegar to sugar and for that reason I went for more sweet note spices.
  • 400g vinegar
  • 400g sugar
  • 180g/180ml water
  • 1 vanilla pod, opened and seeds scrapped out into the vinegar, then cut into quarters
  • 15 black cardamon pods (not crushed)
  • 2 short cinnamon sticks
Proceeded as above making sure the spices are divided up between the jars.