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.

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Ingredients

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Directions

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  • 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.

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  • 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.

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

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  • 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

239 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 102 mg sodium. 252 mg potassium; 59 g carbohydrates; 2 g fiber; 56 g sugar; 1 g protein; 437 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;

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