Beechworth chef Sally Lynch shares recipe for pickled plums

Pickled Plums

Ingredients

• 3kg plums, cut cheeks from seed. (I like to keep the pieces large or even whole.)
  
• 1.5 cups white sugar
  
• 2 cups rice vinegar
  
• 2 tbsp salt
  
• 4 star anise
  
• 3 cinnamon sticks, break in half
  
• 1 tsp black peppercorns
  
• 1 tsp coriander seeds
  
• 3 dried whole chillies
  
• Few slivers of orange peel
  

Method

Heat all the ingredients in a pot.

Place your plums in your sterilised jars and pour the hot pickling liquid over the top.

Seal and store in the cupboard if sealed properly and lid is concave. Can keep for up to six months.

Otherwise, store in the refrigerator (this is what I do, I just do a bucket and use them quite quickly).

Serve with chicken, duck or lamb or add a couple with some syrup to soda water. Delish!