Salted plums

by Richard Bainbridge
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Makes 1 jar
10 minutes

Ingredients

  • 500g of plums, cleaned, halved and pitted
  • 40g of sea salt

Method

1
Layer the halved plums and salt in a sterilised jar
  • 40g of sea salt
  • 500g of plums, cleaned, halved and pitted
2
Seal the jar, then turn upside down once or twice to make sure the plums are evenly coated in salt
3
Leave the plums in a cool dark place for 2 weeks, turning every other day
4
After two weeks the plums will be ready to serve. You can either eat them as is, or rinse under cold running water to lower the salinity a little. The plums should keep for at least a month in the fridge