Pickled Prunes Recipe
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 ⓘ
Instructions
- Combine prunes and red wine vinegar in a medium saucepan.
- Add strips of blood orange zest and juice the fruit into the pan.
- Add the rest of the ingredients and bring to a simmer.
- Cook for 15-20 minutes, until the prunes have plumped and the liquid has reduced to a thin syrup.
- Remove pan from heat and let prunes cool a little.
- Spoon into a jar and refrigerate. Pickled prunes will keep in the fridge for up to one month.
Nutrition & Diet Analysis (per serving)
472
kcal
24% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).