I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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September 2023

September 20, 2023

Spiced Pickled Plums (krydret syltede plommer)

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Spiced Pickled Plums
north wild kitchen
Spiced Pickled Plums

As September ushers in, the trees hang low with the burden of their fruit. In our garden, we often find ourselves with an abundance of plums and I’m always trying to come up with ways to use them and preserve them for the winter months. That’s where this recipe for spiced pickled plums comes in hand. I adore making these for their simplicity (after removing all the stones) and the warmth that exudes from the spices and vinegar. After two weeks of pickling, they are ready to be enjoyed as the colder temperatures envelop us.

I enjoy them on top of toasted bread with farmhouse cheese, and they also make a nice addition on top of a savory porridge or in salads. They elevate cooked meats, such as pork chops, chicken and turkey. So many things pair well with these spiced pickled plums. Perhaps a scoop over a freshly baked waffle with some whipped cheese.

You can also can them in a water bath if you wish to have them in storage for a longer period of time.

Spiced Pickled Plums

Spiced Pickled Plums (krydret syltede plommer)

Yields a 4 1/4 cup (1 litre) jar

  • 1 ¼ cups (250 g) granulated sugar
  • 1 ¾ cups (420 ml) apple cider vinegar
  • ½ teaspoon crushed coriander
  • 1 teaspoon ground cardamom
  • 5 cups (750 g) stoned and halved plums
  • 1 small cinnamon stick
  • 1 red chili, quartered
  • 1 star anise

In a large saucepan, bring the sugar, apple cider vinegar, crushed coriander, and ground cardamom to a gentle simmer and cook for 5 minutes to infuse. Add the plums and cook for 2 minutes or until just softened but still holding their shape.

Take a sterilized jar that yields 1 liter (or 2 to 3 smaller jars if that’s what you have) and add the cinnamon stick, red chili, and star anise. Scoop out the plums and place them into the jar, packing them in tightly and leaving about ½-inch (1 ¼ cm) space from the top of the jar. Carefully pour the vinegar into the jar over the plums, ensuring they are completely covered. Seal the jar while still warm and set aside to cool at room temperature. Once cool, place in the refrigerator for 2 weeks before serving.

The plums should last a couple of weeks in the refrigerator.  

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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