An Easy Pickled Plum Recipe
You’ll love this pickled plum recipe to make for charcuterie boards or as an easy edible gift!
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As I go through these photos, my heart smiles SO big. I was so very lucky to have Kari of Gagewood shoot a special day of culinary fun at Butter + Salt in Reno, Nevada. If you follow me on instagram, you probably have seen me tag Butter + Salt a few times. They have quickly become my favorite catering company, and they happen to be based in Reno.
I asked Aubrey, the beautiful owner, if she would be interested in sharing a few easy holiday recipes with us, and to my delight, she agreed! Gagewood stopped by to shoot it all, but the best part of the day was having my sister by my side.
Aubrey’s husband, Tyler, taught us how to make this easy pickled plum recipe, as well as a fig preserve recipe. Afterwards, Aubrey taught us the art of the cheese board, which was featured on Style Me Pretty!
PS: If you are based in Reno, you have to stop by Butter + Salt to check out their new kitchen! They have started hosting dinners and classes, and if I were in Reno, I would absolutely be a part of their Nourish program!
My sister is incredibly busy, but she managed to spend the entire day with me – it is one of the best memories I have with her this year. There’s just something about being in the kitchen with someone you love that just makes the food taste better. Spending time preparing a meal become more about nourishing your soul than just your body. Can I get an amen?
These pickled plums truly couldn’t be any easier to make, and they are fantastic with a bit of stinky cheese and crunchy bread. They would make a lovely housewarming or hostess gift; especially paired with a bottle of red wine!
from Butter + Salt
4 cups plums
4 cups sugar
2 cups apple cider vinegar
One cinnamon stick
5 cardamom pods
Weck Jars (boiled & sanitized)
Step 1: Place cinnamon and cardamom pods in a large stock pot. Turn the heat to medium and toast the spices for about 5 minutes, or until fragrant.
Step 2: Add sugar and vinegar and bring to a very low simmer. Stir until the sugar is completely dissolved. About 5 minutes. Remove from heat and set aside.
Step 3: Use a fork to puncture each plum. Fill Weck Jars (or any mason jar) 1/2 full of plums. Pour the liquid over the plums, so that they are completely covered, but leaving 1/4″ head space.
Step 4: Seal each jar tightly and refrigerate until needed.
What are some of your favorite memories in the kitchen? Most of mine involve mason jars and fresh picked fruit :).