I like sweet things but sometimes prunes can be too much. A great way to get all the digestive benefits that prunes have to offer in maybe a more palatable way is to pickle them. If you have 20 minutes and some prunes laying around this pickled prunes recipe is definitely worth a try.
The added benefits for pickled prunes is that they can literally go with anything; whether it be an addition to your breakfast cereal, a side to a roast pork dish, or simply on their own. One thing is for sure these pickled prunes pack a flavorful punch and are sure to delight.
Pickled Prunes Ingredients:
- 1 bag pitted prunes
- 2 tablespoons cup brown sugar
- 1 tablespoon peppercorn medley
- 1/2 lemon for juice
- 2 sticks of cinnamon or 2 teaspoons
- 3/4 cup red wine vinegar
- 1/4 cup of water
- 1 teaspoon of salt
- 1 teaspoon orange bitters
- 1/2 cup pecans
Step 1) Combine sugar, salt, vinegar, water and prunes into a small sauce pan and place on the stove medium heat. You will want to simmer this mixture costantly the goal is for the salt and sugar to dissolve for the prunes to be plump but not falling apart. Typically 10 minutes is the sweet spot.
Step 2) Once the solid have dissolved and you just have plump prunes in the vinegar set aside for a couple minutes and allowed to cool. Once ready spoon the prunes into the jar and you will want to fill about a 2/3 of the jar with the prunes. Then add 2 sticks of cinnamon, pecan, and peppercorns.
Step 3) Pour the pickling liquid over the prunes and add orange bitters and lemon juice for citrus. You will want to keep the jars uncovered until they reach room temperature. When the jars are cool to the touch, seal with lids tightly and place in the refrigerator. I would give a couple days before eating for optimum flavor and texture. After about 2 months the pickled prunes can tend to get really mushy and are less appetizing so we would advise keeping no longer than a couple months.
These sweet and tart little treats as the perfect compliment with a savory dish or they can simply be enjoyed on their own. Below is one danish recipe that goes exceedingly well with the prunes.
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- flaked sea salt and pepper
- sunflower oil
- 5kg (3lb 5oz) pork belly, rind scored in a diamond pattern
- 600ml (1 pint) dry white wine
- 1 medium cucumber
- 3 tsp flaked sea salt
- 1 tbsp rice wine vinegar
- 1 ½ tbsp caster sugar
- 1 tbsp chopped fresh dill