Sweet Long Plum Pickle
A sweet variation of traditional Indian long plum pickle, made with peeled plums, spices, and a sweetened vinegar syrup. This pickle requires sun exposure and six months of aging before it's ready to eat.
Ingredients
- 2 pounds Long plums (nar kollee bhyar), peeled (Native Indian long plums)
- 0.25 cup Salt for initial curing (For sun-drying the plums)
- 6 whole Fresh green chilies (Adjust to taste)
- 8 cloves Garlic cloves, peeled (Whole cloves)
- 2 ounces Fresh ginger, finely sliced (About 2-inch piece)
- 2 tablespoons Black peppercorns (Whole peppercorns)
- 2 tablespoons Salt for layering (Additional salt for the pickle)
- 4 cups White vinegar or malt vinegar (Enough to cover all ingredients)
- 1 cup White sugar (Quarter pound per quart of vinegar)
- 3 sticks Cinnamon sticks (3-inch sticks)
More recipes using Long plums
Instructions
- 1Remove the peel from all the long plums. Set the peeled plums aside.
- 2Place the peeled plums in a shallow dish, sprinkle with the initial salt, and keep them in direct sunlight for 1 to 2 days. Turn them occasionally to ensure even exposure.
- 3In a saucepan, combine the vinegar and sugar. Heat gently, stirring until the sugar completely dissolves. Add the cinnamon sticks and let the syrup cool to room temperature.
- 4After sun-drying, drain away all the salt water that has accumulated from the plums. Pat the plums gently with a clean cloth if needed.
- 5Slice the ginger finely. Peel the garlic cloves and keep them whole. Have the fresh chilies and peppercorns ready.
- 6In sterilized glass bottles or jars, arrange the drained plums in layers, alternating with fresh chilies, garlic cloves, sliced ginger, and peppercorns. Sprinkle the additional salt between the layers as you go.
- 7Pour the cooled sweet vinegar syrup (with cinnamon sticks) over the layered ingredients in the bottles, ensuring everything is completely covered. Leave about half an inch of headspace at the top.
- 8Cork or seal the bottles tightly. Place them in direct sunlight for 15 to 20 days, bringing them indoors at night. Shake or turn the bottles gently every few days.
- 9After sun exposure, store the bottles in a cool, dark place for at least 6 months before opening. The pickle will not be fit for use until it has aged for the full 6 months.
