Quick and easy pickle using Umeboshi Plums. Umeboshi is a Japanese apricot plum, pickled in sea salt.
- Slice the fennel with a mandolin. Take an umeboshi from the jar, discard the stone/pit and finely chop the plum into tiny pieces.
- Add the sliced fennel and umeboshi plum into a large bowl or in a ziplock bag and massage until it is coated with the umeboshi plum.
- Leave to pickle in the fridge overnight.
- The fennel will soften as you pickle it for longer.
Note Use within 5-7 days from preparing.
Recipe by Lisa Dawson