Following on from my last post, I have become an ardent fan of unripe green plums. I used the kilo of plums that did not fit in the chutney pan to make some highly experimental green plum pickle. Since pickle does not keep very well, I tried some for my lunch today. I am converted.
Recipe below – warning no guarantee of preserving quality of these. My supply is in the fridge just in case.
Green Plum Pickle (experimental) – makes about 5 jars
- approx 1 kilo unripe plums
- a handful of garden courgettes
- 2 onions
- salt
- 300ml vinegar
- 100g sugar
- spices – eg black peppercorns, mustard seeds
- 2 cloves of garlic
- Wash and stone the plums and cut into thin strips
- Wash the courgettes and cut into thin strips
- Slice the onions
- Layer all the vegetables in a large bowl with a good sprinkling of salt on each layer – leave for several hours
- Rinse the vegetables well in cold water and leave to drain in a colander
- Meanwhile, boil the vinegar with the spices, sugar and garlic and leave to cool slightly
- Pack the vegetables into sterilised jars, leaving about 1cm space at the top
- Pour over the vinegar mixture until all vegetables are submerged
- Cover and store in the fridge
Enjoy
Pickle can be eaten more or less straight away. Chutney has to mature, so I haven’t tried this year’s green plum chutney yet. Off to pick some more plums though before they go and ripen.
You sound very happy!
I bought some ripe plums at the weekend, which quickly went off. Hopefully yours will be all processed and/or eaten before that happens.
Hope to eat, give away or preserve most of the ripe ones! Right now I am just trying to prevent the tree collapsing under the weight
Yes, it would be such a shame if your tree was damaged!
You have been very busy! Sounds delicious. 🙂