Pickled Prunes Recipe

By
Marisa McClellan
Marisa McClellan
Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).
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Updated Mar. 26, 2019
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Perfect to eat with roasted meats or assertive cheeses, these pickled prunes will add zip to any meal.

Recipe Facts

Active: 30 mins
Total: 60 mins
Makes: 1 generous pint

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Ingredients

  • 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

Directions

  1. Combine prunes and red wine vinegar in a medium saucepan.

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

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

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

  5. Remove pan from heat and let prunes cool a little.

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

Special equipment

saucepan, storage jar

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