Umeboshi are the passion of this woman who's been making them for over half a century.

Once opened, store in the fridge for up to two weeks. We like to serve our pickled plums simply with some good burrata. Place all the ingredients, apart from the plums, in a saucepan, over a ...

Well, whether you’re following a vegan diet or just want a colourful starter for your holiday feast, you need this pickled plum and zucchini carpaccio provided by Mokgadi Itsweng for Juicy ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl. Heat grape ...

This is a great recipe to use up any excess plums from a productive tree. In order to keep the jam full of chunky pieces of plum, this recipe uses a two-stage method – the softened plums will ...

Beni shōga is made using red wine or plum vinegar which produces its pink hue. The lack of sugar in beni shōga results in its distinct, tangy burst of flavour. Some studies have suggested that ...

Across Transylvania’s mountains, villagers are opening up their homes to guests, cooking recipes that reach back through ...

A CAR was damaged in a pub car park in Pershore. The grey VW Golf was parked in the car park of The Pickled Plum on the High Street in Pershore when vandals targeted it. It had its rear window ...

Mixing tart plums, earthy black beans, sweet beetroot and ‘quickled’ red onions makes this vibrant salad burst with flavour and texture. It’s great as a packed lunch, but don’t wear your ...

Planning Thanksgiving dinner? We've made it easy with menus for traditional, grilled, make-ahead, and vegetarian ...

Explore these timeless markets in gorgeous winter wonderlands as a stress-free alternative to the holidays at home ...