SPICY PICKLES
Provided by Bobby Flay
Categories side-dish
Time P1DT12m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the first 9 ingredients in a medium saucepan and bring to a boil. Let boil for 2 minutes, remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumbers, into a large Mason jar, pour the cooled vinegar mixture over them, cover and refrigerate for at least 24 hours or up to 4 days.
SPICY PICKLED PLUMS
Categories Condiment/Spread Fruit Plum Summer Gourmet
Yield Makes 8 condiment servings
Number Of Ingredients 7
Steps:
- Slit skin of each plum lengthwise from top to bottom with a sharp paring knife evenly around plum in 4 to 6 places, then put in a heatproof jar.
- Bring water to a boil with remaining ingredients in a 3-quart nonreactive saucepan, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, 15 minutes.
- Immediately pour pickling liquid over plums. Cool, uncovered, then chill, covered, at least 1 day.
- Available at Latino markets and Chile Today-Hot Tamale (800-468-7377).
- ** Available at Fauchon (212-308-5919).
SPICY PEPPER PLUM JAM
Make and share this Spicy Pepper Plum Jam recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 1h15m
Yield 8 pints
Number Of Ingredients 4
Steps:
- Blend first three ingredients in a blender and transfer to pot with sugar.
- Bring slowly to a boil stirring all the while until sugar dissolves.
- Cook rapidly to the gelling point.
- As it thickens stir frequently to prevent sticking.
- When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space.
- Adjust caps and process for 15 minutes in a water bath.
PICKLED PLUMS WITH SHISO
Make this for our Sticky Rice Balls.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Put plums in a nonreactive bowl; set aside. Stir together vinegar, sugar, 1 cup water, shiso leaves, the spices, and the chile in a medium saucepan. Bring to a boil. Pour over plums; let cool completely. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 1 week. Just before serving, cut plums into 1/2-inch pieces. Discard cinnamon stick and chile.
SPICY OVEN-ROASTED PLUMS
Several years ago I was looking for a recipe to take advantage of our bumper crop of plums, and came across a recipe similar to this. After tweaking a bit, I have come up with a very versatile version that my family and friends love. Season with ground white pepper and use it as a side dish for pork or chicken. Sprinkle with toasted almonds and spoon it over vanilla bean ice cream, angel food, or pound cake for dessert! Play around with the spice combination by adding cloves, allspice, or cayenne. Be adventurous!
Provided by JJOYB53
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
- Place the plums, cut-side up, in a single layer in the baking dish.
- Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
- Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).
Nutrition Facts : Calories 112.7 calories, Carbohydrate 19.1 g, Fat 3.7 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 3.1 mg, Sugar 16 g
PLUM GOOD PICKLED PLUMS
Make and share this Plum Good Pickled Plums recipe from Food.com.
Provided by Bergy
Categories Plums
Time 35m
Yield 5 Half pints apprx depends on size of plums
Number Of Ingredients 9
Steps:
- Wash the fruit and prick each plum with a fork.
- Put all the other ingredients into a saucepan and bring to a gentle boil, stirring until the sugar has melted.
- Add plums and cook for 3-4 minutes.
- Put plums into sterilized jars.
- Keep boiling the syrup until it thickens, pour over plums.
- Check the jars are sealed, keep for 2 months before using.
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- Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.
- Meanwhile, in a saucepan, combine both vinegars with the brown sugar and salt and bring to a boil to dissolve. Using the sterilized tongs, remove the jars from the hot water and transfer them to a rimmed baking sheet.
- Pack the plums, cloves, star anise, cinnamon, peppercorns and fennel seeds into the jars, leaving 1/2 inch at the top. Ladle the hot brine over the plums, stopping 1/2 inch from the top. Using the tongs, screw the lids and rings on the jars securely but not too tightly.
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