Pickled Plums with Cinnamon and Cardamom

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Autumn is here, and that means there are plenty of delicious Danish plums available right now. If you want to preserve some of the good plums, you can make pickled plums. They are fantastic for a good dessert, and they are easy to make.

In the pickling liquid, we add cinnamon and cardamom. These are some good and warm autumn flavors that are perfect for the cold and windy days when we crave a good dessert with plums.

The pickled plums are best enjoyed with a scoop of homemade vanilla ice cream. Remember to pour a little of the liquid over the ice cream; it tastes wonderful! The plums can also be used on your skyr or yogurt in the morning or as an accompaniment to a cheese board. One thing is for sure, a jar like this is eaten quickly, so make plenty.

Pickled Plums with Cinnamon and Cardamom served with vanilla icecream.
Recipe

Pickled Plums with Cinnamon and Cardamom

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Easy and delicious pickled plums with cinnamon and cardamom. They are simple to make and taste wonderful as a dessert with a scoop of vanilla ice cream or served as something sweet with a good piece of cheese or on your breakfast. It's a wonderful way to make the flavors of late summer last a little longer.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 jar
Course: Side Dish
Cuisine: Danish
Calories: 1082
Ingredients Method Nutrition Notes

Ingredients
  

  • 800 g plums
  • 500 ml water
  • 175 g cane sugar
  • 1 ½ tbsp vinegar
  • 2 cinnamon sticks
  • 3 cardamom pods

Method
 

  1. Wash the plums, cut them in half, and remove the stone. Place them in a sterilized jar.
    800 g plums
  2. Bring the pickling liquid to a boil with water, sugar, and vinegar, then add the cinnamon sticks and cardamom pods.
    500 ml water, 175 g cane sugar, 1 ½ tbsp vinegar, 2 cinnamon sticks, 3 cardamom pods
  3. Once the liquid is boiling, pour it over the halved plums in the jar. Also add the cinnamon sticks and cardamom pods to the jar for more flavor. Seal the lid tightly.
  4. Let the plums infuse for at least a week before eating them. After opening, the jar of plums should be stored in the refrigerator.

Nutrition

Serving: 1jar with liquidCalories: 1082kcalCarbohydrates: 275gProtein: 7gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 29mgPotassium: 1357mgFiber: 17gSugar: 254gVitamin A: 2781IUVitamin C: 78mgCalcium: 159mgIron: 3mg

Foodlover’s Tips

Ingredient Notes

Plums – Ripe plums are best. If you have a plum tree in your garden, that’s perfect!
 
You can also freeze plums. Halve them, freeze them, and then you can wait to pickle them until a few weeks before they are to be eaten. This way, you can have pickled plums all winter.
 
Cinnamon and Cardamom – Cinnamon and cardamom are great autumn flavors, and cinnamon pairs wonderfully with plums. You can, of course, omit them or experiment with other flavors if you wish. Star anise, for example, adds a delicious licorice-like taste.
 
Vinegar – A little acidity is needed in the liquid to achieve the right balance. If you don’t have vinegar, you can use lemon juice instead.
 
Cane Sugar – Cane sugar gives a good, deep flavor to your pickling liquid, and we recommend it for this recipe. If you don’t have cane sugar, you can replace it with regular white sugar.
 

Serving

Serve the pickled plums with vanilla ice cream and a little of the pickling liquid from the jar, or use the plums as a sweet topping on your morning porridge, skyr, or yogurt.
 

Storage

We store the plums in a cool, dark pantry or in the refrigerator. They keep best when stored in a cool, dark place. After opening, they should be stored in the refrigerator.

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