Pickled Plums

Fresh plums have a much more limited window of availability than a lot of fruits. Next time you see them at the store, stock up to make this canned pickle recipe.

Prep Time:
35 mins
Process Time:
5 mins
Total Time:
40 mins
5 pints
Pickled Plums
Scott Little


  • 3 ½ pound medium red, purple, and/or green plums (about 14)

  • 2 medium red onions

  • 2 cup water

  • 2 cup red wine vinegar

  • 2 ½ cup sugar

  • 2 3-4 inch cinnamon sticks

  • 8 whole allspice

  • 4 whole cloves

  • 2 star anise

  • ½ teaspoon salt


  1. Wash plums. Cut plums in half; pit. Remove root and stem ends from onions. Cut onion in half lengthwise; cut into 1/2-inch-thick slices. Pack plum halves and onion slices into hot, sterilized pint canning jars.

  2. In a large stainless-steel, enamel, or nonstick heavy saucepan, combine the water and vinegar. Bring to boiling. Add sugar, cinnamon, allspice, cloves, star anise, and salt. Return to boiling, stirring until sugar dissolves. Remove from heat.

  3. Pour hot liquid over plums and onions in jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.

  4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts (per serving)

239 Calories
59g Carbs
1g Protein
Nutrition Facts
Calories 239
% Daily Value *
Sodium 102mg 4%
Total Carbohydrate 59g 21%
Total Sugars 56g
Protein 1g
Vitamin C 13.6mg 68%
Calcium 20.2mg 2%
Iron 0.4mg 2%
Potassium 252mg 5%
Folate, total 12.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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