Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The plums might not be the right type, but the result is marvelous and 100 percent local.
Pickled Plums: slightly spicy, deliciously different, traditionally served as an accomaniment to grilled pork, ham, or a cold roast beef platter, the leftover syrup can be used as a basting sauce for spareribs or home-made barbeque sauce.
Making a quart of spiced pickled plums with some leftovers from making jam. Quick and easy!
Cloves and cinnamon flavor these pickled Italian plums.
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