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Fennel Umeboshi Pickle

            Fennel Umeboshi Pickle - Clearspring

Quick and easy pickle using Umeboshi Plums. Umeboshi is a Japanese apricot plum, pickled in sea salt. 



  1. Slice the fennel with a mandolin. Take an umeboshi from the jar, discard the stone/pit and finely chop the plum into tiny pieces.
  2. 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.
  3. Leave to pickle in the fridge overnight.
  4. The fennel will soften as you pickle it for longer.

Note Use within 5-7 days from preparing. 

Recipe by Lisa Dawson