Lulu and the girls gathered 4 large baskets of plums from our garden. I'm the only one who enjoys eating them fresh due to their sour-tasting skin, even though the flesh is sweet.
Instead of making my usual sweet fresh fruit preserves, I decided to pair the plums with the last crop of Creole onions and make plum and onion pickles.
Pickling fruit and vegetables is a lot easier that you might imagine. I made a sweet and sour brine out of white balsamic vinegar and agave nectar in which to submerge the fruits and vegetables. I added several spices such as juniper berries, a bay leaf, clove, garlic and cardamom seeds.
I let the food cure for about 6 weeks. Check back soon and see what I serve the pickles with! Full Recipe...