Being a huge fan of Japanese Umeboshi, I thought I'd have a go at making my own version of Pickled Plums.
The Plums were cooked in equal amounts of red wine Vinegar and Sugar until just softening. I added some Salt, Peppercorns, and Chilli flakes; then straight into the bottle.
I'll leave them for a week or so before tasting.
I'm not over-confident about them, but if they are even reasonably tasty I shall see them as a success. With so many Plums otherwise going to waste, one can but experiment.
The weather's been so foul here recently, that there really hasn't been much else to do.
That sounds really delicious. I'll bet pickled plums would be wonderful with a pork roast!
ReplyDeleteI haven't tried them yet; I'll let you know.
DeleteThey must ripen much earlier than the plums we have in the garden, ours are still green!
ReplyDeleteI have 3 of these Plum trees. One is already ripe, the other two not at all. Our pukka Plums are still green, like yours. These ones make great Plum sauce.
DeleteI love umeboshi ! I have a very small Korean market near me that stocks the brand I like. I love plums.
ReplyDeleteFamily and friends always know to send me some from Japan when friends come to visit.
Can not wait to hear if you like them. There are so many family recipes much like kim chee.
cheers, parsnip andthehamish
We had a Japanese visitor, many years ago, who introduced me to Umeboshi. I was addicted instantly. Not something one can find here, sadly.
DeleteBest breakfast is rice, some fish and several umeboshi. Heaven
DeleteI had not heard of them but thanks to Mr. Google I see that they are soaked in salt baths and sun dried and VERY EXPENSIVE $23,00 for 150 grams. I think I will pass on them.
ReplyDeleteThe ones above are not pukka Umeboshi, they are just pickled Plums. However, I do also have some that are salting, and will eventually be sun dried. But not being the right sort of Plum, I have no idea how they'll turn-out.
DeleteWe had a bullace tree in a hedge on the farm. It was the first to flower and the first to bear fruit each year.
ReplyDeleteI think ours are Cherry Plums, or something similar. They are picked by the handful, and make a very good Plum Sauce.
DeleteI have to Google a lot after reading this post, but i like it anyway, i am always happy to learn new things.
ReplyDeleteReal Japanese Umeboshi are delicious, but probably as difficult to find in Israel as they are here.
DeletePickled plums sound delish. I am impressed once again. Good eating
ReplyDeleteI was going to taste one about an hour ago, but I couldn't get the top off!
DeleteI really admire the way you attempt your culinary experiments Cro - you seem to eat simply yet tastily all of the time. Do you still paint?
ReplyDeleteYes, still painting. I fit a lot into my days.
DeleteMy friend makes sweet, spicy bottled sauces from those little bitter plums.
ReplyDeleteStar Anise is an important ingredient.
DeleteSounds good; I'll give it a go.
DeleteI've never heard of umeboshi, but we are decidedly non-multi-cultural (is that a term?) around here, our stores only carry the predictable. Do you eat these plums like a savory side to meat? -Jenn
ReplyDeleteI'm hoping so. With cold meats and salad perhaps?
DeleteI cant abide plums
ReplyDeleteThey give me the runs
Better eat rice
DeleteAlways nice.
As a pickled-most-things lover I'd definitely give them a try.
ReplyDelete