Unripe ume plums Photo by Adobe Stock. Add the fruit and poach gently until the fruit is barely tender. When the sun sets, set them indoors and put them back into the umezu (plum vinegar). Remove the core and add them to a large bowl … They have quickly become my favorite catering company, and they happen to be based in Reno.Â, I asked Aubrey, the beautiful owner, if she would be interested in sharing a few easy holiday recipes with us, and to my delight, she agreed! Gagewood stopped by to shoot it all, but the best part of the day was having my sister by my side.Â, Aubrey’s husband, Tyler, taught us how to make this easy pickled plum recipe, as well as a fig preserve recipe. A pickle is simply a food that’s been preserved in a brine (salt or salty water) or an acid like vinegar or lemon juice. Ideally the vegetables should be submerged under the liquid. Or slice them thinly and add to a mixed green salad or a sandwich. The many varieties of pickled and fermented foods are classified by ingredients and method of preparation. Jar lids or pickle pipes – I love these silicon pickle pipes. Pickled plums (the dark jars) and lacto fermented plums…. Place in medium bowl and cover with water. Eaten alone or used to add flavor to dishes, umeboshi plums are an extremely salty and sour Japanese food made from the ume fruit, a cross between a plum and apricot. I serve them with goose or duck breast, roast chicken, rabbit or pork. Slice them thin to top some crostini you've made with grilled Tuscan bread, a spoonful of fresh ricotta, freshly cracked black pepper and EVOO. Bundle the spices up in a length of cheesecloth or tuck them into a non-reactive tea … Plums are usually harvested in June, left to ferment until the end of July, and then dried on racks in the sun for 4-7 days. Your email address will not be published. The first is my mother’s sweet and spicy pickled plum from Dinamica and the second is a recipe for sour lacto-fermented plums. Refrigerator dills are fermented for about 1 week. salt; 1/4 cup neutral alcohol, such as shochu or vodka; 5 to 10 red shiso (preilla) leaves (optional) 1 1-quart (1l) jar; Method. Most of mine involve mason jars and fresh picked fruit :). Place in medium bowl and cover with water. They have started hosting dinners and classes, and if I were in Reno, I would absolutely be a part of their Nourish program!Â. Instructions. They would make a lovely housewarming or hostess gift; especially paired with a bottle of red wine!Â. A tart, salty, festive condiment with beneficial organic acids. Our website uses cookies. Pluots are a cross between a plum and an apricot (with about 70% plum lineage) and, in a strange twist of fate, are larger and juicier than either! I gave up on it. Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and … Your email address will not be published. Hi, I’m Chloe. Make fermented jalapenos or fermented sweet banana peppers, the recipe and process is the same. Umeboshi are pickled (brined) ume fruits common in Japan. Turn the heat to medium and toast the spices for about 5 minutes, or until fragrant. Pickled fruit refers to fruit that has been pickled. To each pint jar add 3 cloves and 1 tsp or orange zest. For lacto-fermented plums make a brine using 2 tablespoons of sea salt dissolved in 1 quart of water. Add sugar and vinegar and bring to a very low simmer. Pack the plums, cloves, star anise, cinnamon, peppercorns and fennel seeds into the jars, leaving 1/2 inch at the top. 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