VANILLA SPICED PICKLED CHERRIES OR PLUMS
Vanilla Spiced Pickled Cherries or Plums are an incredibly versatile specialty item you should keep in your refrigerator all year long!
Redolent with vanilla bean, star anise, cinnamon and cloves, these tangy, yet sweet fruits play nice with both savory and sweet recipes. Both are lovely used as a sauce for roasted pork or turkey, and don’t even get me started on desserts!
Okay, let’s talk about desserts. This recipe uses balsamic vinegar. It enhances the sweetness of the fruits, while also leaving all the tang that vinegar can lend to a dish’s final flavor profile. That’s a win-win in my book!
You’ll find the printable recipe card at the end of this post.
HOW TO PICKLE EVERYTHING GUIDE – Recipes, Instructions & PDF
If you want to learn everything there is to know about pickling just about anything, then you’re going to need to read this post!
Learn how to pickle so many things into tasty nibbles like:
- Fruits – Cherries, peaches, plums, watermelon and more
- Quick pickled vegetables – cauliflower, green beans, okra, radishes and more
- Corned Beef and Pickled Pork recipes
- Pickled Seafood – Shrimp, mussels and scallops, abalone…
Plus I’ve created a valuable resource to use for pickling anything you can get your hands on! It’s my How to Pickle Everything Guide PDF, chock full of instructions, tips and recipes! Quick Pickled Vegetables are the best part of Summer!
Click here to read: How to Pickle Everything Guide – Recipes, Instructions & PDF
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- 1 1/2 cups white vinegar
- 1 cup balsamic vinegar
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 Tbs. canning-and-pickling salt
- 1 vanilla bean, split and seeds scraped, pod cut in 7 pieces with scissors
- 7 cinnamon sticks (3-4 inches)
- 7 whole cloves
- 7 - 1 inch thick slices fresh ginger, peeled
- 7 whole star of anise
- 2 1/2 lbs. fresh dark sweet cherries, pitted OR
- 2 1/2 lbs. fresh plums, pitted and quartered
- Sterilize jars and lids. Hold in hot water until ready to use.
- As jars are simmering, add the vinegars, sugars, pickling salt and scraped vanilla seeds in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally until sugars and salt are dissolved. Cover and hold until needed.
- Place one each of the spices, vanilla bean pod pieces and ginger in each hot-sterilized jar. Pack cherries or plums tightly into the jars, leaving 1 inch head space for brine.
- Cover fruit with hot pickling liquid, leaving 1/2 inch head space. Seal jars with hot, sterilized lids and process (canning method) for 10 minutes.
- Remove jars from water and place on a dry kitchen towel. Let stand, undisturbed for 24 hours. Check seals by removing bands, and press down on the center of the lid. If the lid doesn't shift, it's sealed. Refrigerate any unsealed or opened jars. Will last in a dark, cool pantry for up to 1 year when properly processed.
Nutrition InformationYield 28 Serving Size 1
Amount Per Serving Calories 93Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 25mgCarbohydrates 23gFiber 1gSugar 21gProtein 1g