Pickled Prunes Recipe


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

Recipe Details

Pickled Prunes Recipe

Active 30 mins
Total 60 mins
Makes 1 generous pint


  • 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. 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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