I am a pickle girl through and through. Pickle chips, tubs of kimchi, salty kalamata olives, tangy pickled mustard greens, fermented fish — if it’s pickled, I’ll probably love it.

Betty Hallock has been addicted to umeboshi (Japanese pickled plums) since she was a finicky kid, but she never thought to make her own until we were in the middle of a pandemic-instigated lockdown.

Umeboshi Paste Lends a Salty, Sour Tang to Everything It Touches This pickled plum paste from Japan is an asset to both cocktails and pasta dishes by Kat Thompson Aug 15, 2024, 7:00 AM PDT ...

½ cup of vodka Clean the plums as described above, and make sure they are free of stems and blemishes. Clean your crock in the same way, then give your plums a bath in the same vodka.

The pickled fennel dish is unique, with its use of umeboshi (pickled plums) in the pickling brine, along with plum wine, vinegar and agave. If spring had a flavor, this would be it.

Though the common translation for “ume” is “plum,” in fact the tiny, tart fruit is more closely related to an apricot. Pickled, the fruits are called umeboshi. I don’t know why it took ...

Betty Hallock has been addicted to umeboshi (Japanese pickled plums) since she was a finicky kid, but she never thought to make her own until we were in the middle of a pandemic-instigated lockdown.