Cardamom pickled greengages

Cardamom pickled greengages

By
From
Pickled
Makes
1 × 750 ml jar

Ingredients

Quantity Ingredient
10 cardamom pods
250g greengages
1/2 cinnamon stick
2 star anise
500ml cider vinegar
220g granulated sugar
1/2 tablespoon sea salt

Method

  1. Gently bash the cardamom pods to reveal their seeds. Pick them out and discard the pods.
  2. Rinse the greengages carefully. Place them in a clean jar or plastic container.
  3. Add the reserved cardamom seeds, cinnamon and star anise to the jar.
  4. Bring the vinegar, sugar and salt to the boil in a medium-sized pan. Cook over medium to high heat, whisking until the sugar has dissolved.
  5. Pour the hot pickling brine over the greengages and spices in the jar. Let it cool to room temperature, then put the lid on and refrigerate. The pickles will be ready to eat in 5 days and keep for up to 2 months in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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