Copenhagen Calling: Pickled Plums in Black Tea

Recipes, Sweet Treats

Autumn’s here!

This week I will share with you a dish that I learned from my Danish housemate Lisbeth when I lived in Copenhagen two years ago. She always had a gigantic preserving jar with pickled plumsin her kitchen. Her secret ingredient: black tea. Now, I come from Germany’s wet and dreary North Sea coast  where people are said to be consuming more black tea than anyone else in the world. So you can guess she got me exited with that recipe.


It’s super easy to pickle the plums and now that they’re in season, you can prepare large quantities that’ll last you through the winter: wether it’s on your porridge, with a little bit of (soy-)yoghurt or as a dessert. It’s always smart to have something delicious up your sleeve.

Plums contain a high level of vitamin C, which makes it easier for your body to absorp iron (espacially vital for vegetarians and vegans). What is more they contain substances which neutralize free radicals.


Vesterbrøs Pickled Plums


  • 1kg plums
  • 500 g brown sugar
  • 2 cardamom pods
  • 2 cinnamon sticks
  • 1 liter of black tea


  1. Pour boiling water into the jars to desinfect them
  2. Cut the plums into halfs and stone them
  3. Boil the plums in the black tea, add the spices and the sugar and let it cook for about 10 minutes
  4. Pour the mixture into the preserving jars
  5. You can leave the jars standing in warm water for another 30 minutes to increase their shelf life

Tip: I always cook the plums in quite a lot of liquid so that I get a lovely plum syrup as a byproduct. That syrup tastes yummy with sparkling water or champagne.



One thought on “Copenhagen Calling: Pickled Plums in Black Tea

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s