Pickled Prunes

Pickled Prunes
  • Yield:makes 1 generous pint
  • Active time:30 minutes
  • Total time:60 minutes
This recipe appears in:
In a Pickle: Pickled Prunes

Perfect to eat with roasted meats or assertive cheeses, these pickled prunes will add zip to any meal.


  • 1 pound pitted prunes
  • 1 cup red wine vinegar
  • 1 small blood orange, zest removed with peeler
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon whole cloves
  • 1/8 teaspoon red chili flakes
  • 4 green cardamom pods
  • 3 allspice berries
  • 1 star anise
  • 1 bay leaf
  • pinch sea salt


  1. 1.

    Combine prunes and red wine vinegar in a medium saucepan.

  2. 2.

    Add strips of blood orange zest and juice the fruit into the pan.

  3. 3.

    Add the rest of the ingredients and bring to a simmer.

  4. 4.

    Cook for 15-20 minutes, until the prunes have plumped and the liquid has reduced to a thin syrup.

  5. 5.

    Remove pan from heat and let prunes cool a little.

  6. 6.

    Spoon into a jar and refrigerate. Pickled prunes will keep in the fridge for up to one month.

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