Ginegar Pickled Plums

As the earth sighs and enters it long winter slumber, preservation becomes key. Retaining the lighter, crisp, and tart flavours of the balmy temperate months, allows me to feel a remembrance, a yearning for those times, but also a knowingness that they will return. For me, these pickles signify hope, hope that the Winter slumber is never endless.

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There is something so beguling about preserving for the winter months

Fall, A time for hibernation and reset

pickles, ferments, stonefruit, pickled plums, plum recipes, fall recipes

Yield: 8-10

Author: Suze Morrison

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Ginegar Pickled Plums

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

As the earth sighs and enters it long winter slumber, preservation becomes key. Retaining the lighter, crisp, and tart flavours of the balmy temperate months, allows me to feel a remembrance, a yearning for those times, but also a knowingness that they will return. For me, these pickles signify hope, hope that the Winter slumber is never endless.

Ingredients

Ginegar

• 200ml Juniper forward Gin
• 800ml Filtered water.
• 200ml Cider Vinegar with the mother

Pickled Plums

• 6 Star Anise
• 2 Cinnamon Sticks
• 300ml Ginegar
• 150ml water
• 250g Golden Caster Sugar
• 1kg Ripe Plums, halved and stoned

Instructions

1. Begin with the Ginegar. Add all ingredients to a sterile jar and cover with a piece of muslin, this allows airflow but stops flies and insects contaminating your ginegar.
2. Leave somewhere warm, out of direct sunlight for a couple of weeks, you should see a white film develop, this is the new mother forming. Smell the ginegar, it should begin to smell vinegary.
3. Leave for a couple more weeks, a rubbery layer should form. Peel this back and taste the liquid underneath, it should have no alcohol flavour left. If it tastes of vinegar, pour it out from beneath the mother (which you can save for a new batch) and pour into a sterile container with no air gap at the top.
4. Age the ginegar for 3 months to 2 years in a dark place at ambient temperature.
5. When ready to pickle your plums, add the ginegar, water, sugar, cinnamon, and star anise to a medium sized pan. Dissolve the sugar over a low heat then dd the plums.
6. Simmer for 8-10 minutes, or until they become tender, and a syrup forms. Strain out the plums and decant into sterile jars. Boil the syrup for 5-10 minutes more, or until thickened slightly then pour over the plums to cover.
7. Store in the fridge for up to 3 months for the flavours to develop then serve with plant-based proteins, Asian dishes or with cheese.

https://gourmetglow.co.uk/recipes/gin-pickled-plums