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.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary

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