Pickled Plums


  • 5 firm black or red plums, cut into 1 inch wedges

  • 220 g rhubarb, sliced on an angle into 1/2 inch pieces

  • ½ red onion, thinly sliced

  • 3 red chilies, seeded and finely sliced

  • 2 inch piece ginger, peeled and julienned

  • 1/2 cup granulated sugar

  • 100 ml red-wine vinegar

  • 100 ml malt vinegar

  • 1 tsp black mustard seeds

  • 3 cloves

  • 3 bay leaves

  • ½ tsp allspice berries

  • 1 tsp juniper berries, lightly crushed

  • Kosher salt


  1. Put the plums, rhubarb, onion, chilli and ginger in a large bowl and set aside.

  2. Heat the sugar, vinegars and 200ml water in a medium saucepan on a medium-high flame until the sugar has dissolved. Add the spices and half a teaspoon of salt and bring to a boil.

  3. Pour the liquid and spices over the fruit, mix together well and set aside, covered loosely, for one to two hours, until cool.

  4. Pour the liquid and fruit into two large, clean jars, seal well and refrigerate until ready to use.

| Adapted from Yotam Ottolenghi