Pickled Prunes Recipe


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

Rate & Comment


  • 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

This Recipe Appears In