Has anyone ever pickled non-ume plums? Or any other kind of stone fruit? If so, how did they turn out?
I'm looking to pickle plums and achieve somewhat of an umeboshi-type (Japanese pickled plums) result. Has this worked for anyone? Would anyone advise using regular, store-bought plums for a similar result? Or had success pickling any stone fruit? Lots of questions, I know. Thank you!
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https://food52.com/blog/10727-mrs-wheelbarrow-s-9-essential-tools-for-pickling-and-preserving
Good luck!