Make the most of the season’s best produce by pickling and fermenting it in a selection of sweet and savoury recipes that are sure to add bursts of flavour and colour to any meal.
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Fermented plums and apricots
- 500g apricots
- 500g plums
- 220g white sugar
- 250ml (1 cup) brandy
- 2 cinnamon quills
- 1 vanilla pod, split
Using a toothpick, prick the surfaces of the apricots and plums. Transfer to a bowl and toss with the sugar.
Divide the mixture between 2 large sterilised glass jars with lids. Seal and set aside to ferment in a cool, dry place for 1 week.
Once fermented, divide the brandy between the jars (the fruit should be fully covered). Place a cinnamon quill and a vanilla-pod half in each jar. Seal the jars and set aside to infuse in a cool, dry place overnight.
Enjoy with double-cream plain/ Greek yoghurt. Store any leftovers in a sealed jar in the fridge for up to 3 months for a zingy kick. Store any leftovers in a sealed jar in the fridge for up to 1 month.