Pick­led plum, red onion and chilli

The Guardian - Feast - - News -

Prep 20 min

Cook 5 min

Cool 1-2 hr

Makes 750g

5 black or red firm plums (400g), cut into 1cm wedges

220g rhubarb, sliced on an an­gle into

5mm pieces

½ red onion, thinly sliced

3 red chill­ies, de­seeded and finely sliced

4cm piece gin­ger, peeled and juli­enned

100g caster sugar

100ml red-wine vine­gar

100ml malt vine­gar

1 tsp black mus­tard seeds

3 cloves

3 bay leaves

½ tsp all­spice berries

1 tsp ju­niper berries, lightly crushed Salt

I serve this sharp and fruity pickle along­side rich meat, such as pork or duck, or with fried tofu and sticky rice. I also love it mixed with fresh fruit and leaves as in the wa­ter­cress and pink grape­fruit salad over­leaf. The pickle is good to eat as soon as it has cooled down, but it will taste much bet­ter af­ter a few days, and it’ll keep in a sealed con­tainer in the fridge for up to three weeks. Rhubarb isn’t al­ways easy to come by at this time of the year, but you can swap it for ex­tra plums or other stone fruit.

Put the plums, rhubarb, onion, chilli and gin­ger in a large bowl and set aside.

Heat the sugar, vine­gars and 200ml wa­ter in a medium saucepan on a medium-high flame un­til the sugar has dis­solved. Add the spices and half a tea­spoon of salt and bring to a boil. Pour the liq­uid and spices over the fruit, mix to­gether well and set aside, cov­ered loosely, for one to two hours, un­til cool.

Pour the liq­uid and fruit into two large, clean jars, seal well and re­frig­er­ate un­til ready to use.

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