These probiotic pickled plums are a fun twist on traditional refrigerator pickles — but made with fruit instead of cucumbers! They’re sweet, tangy, slightly fizzy, and go great with BBQ, charcuterie boards, or even over grilled pork or chicken.
Ingredients (for a 1-quart / 1-liter jar)
- 1 lb / 450 g firm plums (red or black)
- 2–3 sprigs of fresh nettles (or dried nettles if fresh isn’t available)
- 1 sprig of fresh mint
- 3–4 thin slices fresh ginger
- 3–4 thin slices fresh turmeric root
- 1 tsp / 5 g mustard seeds
- ½ tsp dried thyme
- 1 garlic clove, peeled
Brine
- 4 cups / 1 liter filtered or boiled & cooled water
- 1.8 oz salt/50 g salt
Stir until fully dissolved.
Fermentation Instructions
- Sterilize the jar and lid by rinsing them with boiling water.
- Wash and dry the plums.
- Remove stems, leave whole or halve if you want stronger flavor.
- Add your chosen spices/herbs to the bottom of the jar.
- Pack the plums tightly inside.
- Pour the prepared brine over the plums, ensuring they are fully covered.
- Weigh them down with a fermentation weight or a small bag filled with brine.
- Cover loosely (use a canning lid set on top or cloth with a rubber band — do not seal tightly).
Ferment at room temperature (18–24°C / 64–75°F) for 5–7 days.
“Burp” the jar daily to release gas.Taste test. Once pleasantly tangy and slightly fizzy, transfer to the refrigerator to slow fermentation.
They will continue to develop flavor and keep for several months when refrigerated.
How to Serve
- With roasted pork, duck, or BBQ ribs
- On a charcuterie or cheese board
- Sliced into salads or grain bowls
- Chopped into coleslaw or salsa
- Blended with oil and vinegar for a bold vinaigrette