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Pickled Plums

Photo: Peter Frank Edwards; Styling: Ginny Branch

Active time 20 mins
Total time 170 hrs, 20 mins

Makes 8 pints

Pickled peaches are a Southern classic, and plums take to preserving just as well. Acheson uses rice vinegar for a lighter, less acidic pickle. Be sure to choose firm plums so they don't turn to mush in the jar. Drizzle over vanilla cream or pair it with a pork tenderloin.


  • 2 1/2 cups rice vinegar
  • 2 1/2 cups apple cider vinegar
  • 2 cups water
  • 1/2 cup plus 2 Tbsp. light brown sugar
  • 5 tablespoons pickling salt
  • 5 teaspoons ground ginger
  • 5 pounds firm black plums (18 to 24 plums), quartered
  • 8 pieces whole star anise
  • 4 cinnamon sticks, broken in half

How to Make It

  1. Combine rice vinegar and next five ingredients in a stockpot. Bring to a boil over high; reduce heat to medium, and simmer 5 minutes.

  2. Divide and pack plum quarters evenly into 8 (1-pint) canning jars. Add 1 piece star anise and 1 cinnamon stick half to each jar. Carefully ladle hot vinegar mixture over plums in jars, leaving 1/2 inch of room at the top of each. Wipe rims. Cover at once with lids; screw on bands. Let stand 2 hours. Chill 1 week before serving. Plums will keep up to 2 months in refrigerator.

Cook's Notes

Total time includes 1 week chilling