Pickled Prunes

Pickled Prunes

  • Serves: Makes about 3 cups
Pickled Prunes

Pickled Prunes

Diets

  • Vegan
  • Gluten free

Ingredients

  • Produce

    • 12 2-inch strips Orange peel
    • 1 lb Prunes, pitted
  • Baking & Spices

    • 2 tsp Cardamom, seeds
    • 1/2 tsp Coriander seeds
    • 1/2 tsp Pink peppercorns
    • 1 1/2 Stick cinnamon
    • 1 cup Sugar
  • Oils & Vinegars

    • 1 cup Red wine vinegar
  • Drinks

    • 1/2 cup Orange juice, freshly squeezed
  • Liquids

    • 2 tsp Water, orange blossom

Found on

Description

I was looking for a recipe for quick pickled onions last time I made pulled pork sandwiches, and stumbled across this article: http://www.npr.org/templates/story/story.php?storyId=12111218 I found the idea of pickled prunes intriguing so decided to give it a whirl. I didnt want to use bay or pickling spice so used a mix of cardamom, pink peppercorns, and coriander instead. I also added some freshly squeezed orange juice & orange blossom water to amp up the citrus notes of the orange zest and spices. I think these may be the best tasting prunes Ive ever had. These taste best after a minimum of 8 hours in the fridge, and should last for 2 weeks. (NB: the whole spices will cling to the prunes, and I enjoy eating them as they are like little flavor explosions. If you are averse to this you could coarsely grind them.) - hardlikearmour

Ingredients

  • 1 cup red wine vinegar
  • 12 2-inch strips orange peel (pith is okay here)
  • 1/2 cup freshly squeezed orange juice
  • 1 cup sugar
  • 2 teaspoons cardamom seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon pink peppercorns
  • 1/2 3 stick cinnamon, broken in half
  • 1 pound pitted prunes
  • 2 teaspoons orange blossom water

Directions

  • Combine vinegar, orange peel and juice, sugar and spices in medium-sized saucepan and bring to a boil over medium-high heat. Once its at a boil, add the prunes and decrease heat to medium-low. Simmer for 15 to 20 minutes, until soft, but not falling apart.
  • Remove the prunes & orange peel to quart jar (or other suitable container) using a slotted spoon. If you like, return the syrup to the heat, and reduce for several minutes until fairly thick. Stir in the orange blossom water. Pour the syrup over the prunes, stir to mix well and cool to room temperature. Once cool, cover and refrigerate.
  • Serves: Makes about 3 cups
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Title:

Pickled Prunes Recipe on Food52

Descrition:

I was looking for a recipe for quick pickled onions last time I made pulled pork sandwiches, and stumbled across this article: http://www.npr.org/templates/story/story.php?storyId=12111218 I found the idea of pickled prunes intriguing so decided to give it a whirl. I didn't want to use bay or pickling spice so used a mix of cardamom, pink peppercorns, and coriander instead. I also added some freshly squeezed orange juice & orange blossom water to amp up the citrus notes of the orange zest and spices. I think these may be the best tasting prunes I've ever had. These taste best after a minimum of 8 hours in the fridge, and should last for 2 weeks. (NB: the whole spices will cling to the prunes, and I enjoy eating them as they are like little flavor explosions. If you are averse to this you could coarsely grind them. - hardlikearmour

Pickled Prunes

  • Produce

    • 12 2-inch strips Orange peel
    • 1 lb Prunes, pitted
  • Baking & Spices

    • 2 tsp Cardamom, seeds
    • 1/2 tsp Coriander seeds
    • 1/2 tsp Pink peppercorns
    • 1 1/2 Stick cinnamon
    • 1 cup Sugar
  • Oils & Vinegars

    • 1 cup Red wine vinegar
  • Drinks

    • 1/2 cup Orange juice, freshly squeezed
  • Liquids

    • 2 tsp Water, orange blossom

The first person this recipe

food52.com

food52.com

475 0

Found on food52.com

Food52

Pickled Prunes Recipe on Food52

I was looking for a recipe for quick pickled onions last time I made pulled pork sandwiches, and stumbled across this article: http://www.npr.org/templates/story/story.php?storyId=12111218 I found the idea of pickled prunes intriguing so decided to give it a whirl. I didn't want to use bay or pickling spice so used a mix of cardamom, pink peppercorns, and coriander instead. I also added some freshly squeezed orange juice & orange blossom water to amp up the citrus notes of the orange zest and spices. I think these may be the best tasting prunes I've ever had. These taste best after a minimum of 8 hours in the fridge, and should last for 2 weeks. (NB: the whole spices will cling to the prunes, and I enjoy eating them as they are like little flavor explosions. If you are averse to this you could coarsely grind them. - hardlikearmour