Pickled plum, red onion and chilli
Prep 20 min
Cook 5 min
Cool 1-2 hr
5 black or red firm plums (400g), cut into 1cm wedges
220g rhubarb, sliced on an angle into
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 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.