Pickled Plums Recipe With Red Wine

Preserve your sweet summer plums for colder weather with this spicy Pickled Plums Recipe With Red Wine.

| October 2012

  • A Householder's Guide to the Universe
    “A Householder’s Guide to the Universe” by Harriet Fasenfest is a skilled and funny analysis of urban homesteading that includes practical gardening tips, food-preservation techniques, personal stories and reflection.
    Cover Courtesy Tin House Books
  • Plum Harvest
    Don't know what to do with the plum harvest this year? Try this delicious Pickled Plums Recipe With Red Wine to preserve your plums for later.
    Photo By Fotolia/HandmadePictures

  • A Householder's Guide to the Universe
  • Plum Harvest

Looking for an urban homesteading calendar of the basics for home and beyond? Look no further than Harriet Fasenfest’s A Householder’s Guide to the Universe (Tin House Books, 2010). This poetic guide provides the street-smarts needed to shop, garden, run a household and preserve and cook food according to the season. Follow Fasenfest into her home, her garden and her kitchen to discover the concrete tools every homesteader needs for sustainable change, all organized in an easy-to-use calendar. The following excerpt on pickled plums is taken from her August chapter under, “The Kitchen.” 

More Pickling Recipes from A Householder’s Guide to the Universe: 

Sonja's Plum Kuchen Recipe
Spicy Crock Pickles Recipe 

Pickled Plums Recipe With Red Wine

6 pounds firm Italian or other prune plums
1 teaspoon whole cloves
Two 3-inch cinnamon sticks, broken
4 thin slices fresh ginger
4-2/3 cups sugar
3 cups red wine vinegar
3 cups red wine

To prevent bursting, prick each plum three times with a large needle. Tie the dry spices and ginger in a spice bag or scrap of cheesecloth. Put the spices into a large nonreactive pot with the sugar, vinegar, and wine. Bring the contents to a boil, stirring to dissolve the sugar. Reduce the heat and simmer the mixture for 5 minutes. Remove the pot from the heat and let the syrup cool for 20 minutes or more.



Put the plums into a bowl. Pour the cooled syrup over them, and let them rest at room temperature for 8–12 hours.

Drain off the syrup into a nonreactive pot, add the spice bag, and bring the syrup to a boil. Remove the pot from the heat and let the syrup cool again. Pour the cooled syrup over the plums. Again, let the plums rest in the syrup at room temperature for 8–12 hours.






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