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debbie

pickled plums

found a recipe for these and as i have around 14lbs of plums to use up thought I might give it a go with three or four pounds of them...anyone else tried them?  meant to go well with game and pork pies, could meat and poultry.
Border

I do plums in maderia, not quiet the same I know.

I drain some of the maderia away and use the plums with a roast leg of roe that works well. The drained maderia is then drunk with dessert.

So I can't see why pickled plums should not go with game or pork pies.

Would it be possible for you to post the recipe, as I fancy knocking up some pickled plums.
Jonty

Border wrote:
I fancy knocking up some pickled plums.


fnarr fnarr



sorry
darkbrowneggs

Hi Border   -   Any chance of the recipe for the plums to go with venison

By the way I am looking into getting some venison.  What would you say is best and when  

All the best
Sue
Border

Jonty wrote:
Border wrote:
I fancy knocking up some pickled plums.


fnarr fnarr



sorry


Hey Jonty, you wouldn't be any relation to Finbarr would you.  
Border

darkbrowneggs wrote:
Hi Border   -   Any chance of the recipe for the plums to go with venison

By the way I am looking into getting some venison.  What would you say is best and when  

All the best
Sue


Not wanting to Hi-jack Debbie's thread I will start another thread.
milton

Border wrote:


Hey Jonty, you wouldn't be any relation to Finbarr would you.  


Heh heh heh, "Finbar Saunders and his double entendres"  
Jonty

Border wrote:

Hey Jonty, you wouldn't be any relation to Finbarr would you.  


I am mate, yes.

I've got a day on my own today as they won't let me go on the school trip with the other boys and girls....  

It's to cockermouth...


Sorry Debs, you can have your thread back now
debbie



pickled plums:  1lb of plums; 1/2lb sugar; 1/2 pint white distilled vinegar; tied in a muslin bag: rind 1/2 lemon, 4 cloves, i connamon stick, piece fresh root ginger bruised.

wash and dry plums and prick all over with darning needle.  cover with vinegar and sugar and heat gently till sugar disolved.  bring to boil then lower heat and simmer till plums tender but without letting the skins burst.  remove plums and put in warm sterilised jars.  remove muslin bag and boil remaining liquid hard for 5 mins. pour over plums and seal jars immediately.  keep for at least a month before using.

can be used with all types of plum including greengages etc.
Border

Thanks Debbie,

I'm defintely going to knock-up (just to please ol Jonty Finbarr) pickled plums.    
Mo

I did some to a similar recipe last year. We ate them with Ice Cream but, yes i can see they'd go with Game
debbie

These turned out fantastic.  I have some of the huice left from the last batch I made so, as my neighbour has just given me another 7lbs of plums I will use that juice to make another jar.  The rest will go the same way as the others - half for yet more jam and the other roasted with brancy and frozen ready for oaty plum crumbles over the winter.  Thats over 21 lbs of plums for processing in a couple of weeks plus I can't tell you how many we have eaten

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