Spicy Pickled Plums Recipes

Steps:

• Slit skin of each plum lengthwise from top to bottom with a sharp paring knife evenly around plum in 4 to 6 places, then put in a heatproof jar.
• Bring water to a boil with remaining ingredients in a 3-quart nonreactive saucepan, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, 15 minutes.
• Immediately pour pickling liquid over plums. Cool, uncovered, then chill, covered, at least 1 day.
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• ** Available at Fauchon (212-308-5919).

Steps:

• Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.

Steps:

• In a large bowl, combine the first 6 ingredients. Add strawberries and stir to coat. Refrigerate at least 1 hour. Transfer to jars, if desired; cover tightly. Store in refrigerator up to 2 days.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
• Place the plums, cut-side up, in a single layer in the baking dish.
• Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
• Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).

Steps:

• Bring vinegar, fennel seed and crushed pepper just to boil in saucepan on medium heat; simmer on medium-low heat 5 min. Remove from heat
• Place 2 thyme sprigs and 1 bay leaf in each of 3 (16-oz) jars; top evenly with onions, carrots and cauliflower.
• Pour vinegar mixture over vegetables, evenly distributing seasonings among jars. Cover with lids. Cool completely.
• Refrigerate 24 hours. Remove and discard bay leaves before serving.

Steps:

• Wash the fruit and prick each plum with a fork.
• Put all the other ingredients into a saucepan and bring to a gentle boil, stirring until the sugar has melted.
• Add plums and cook for 3-4 minutes.
• Put plums into sterilized jars.
• Keep boiling the syrup until it thickens, pour over plums.
• Check the jars are sealed, keep for 2 months before using.

Steps:

• Put plums in a nonreactive bowl; set aside. Stir together vinegar, sugar, 1 cup water, shiso leaves, the spices, and the chile in a medium saucepan. Bring to a boil. Pour over plums; let cool completely. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 1 week. Just before serving, cut plums into 1/2-inch pieces. Discard cinnamon stick and chile.

Steps:

• Blend first three ingredients in a blender and transfer to pot with sugar.
• Bring slowly to a boil stirring all the while until sugar dissolves.
• Cook rapidly to the gelling point.
• As it thickens stir frequently to prevent sticking.
• When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space.
• Adjust caps and process for 15 minutes in a water bath.