PURPOSE: To reduce the salt content of a pickled plum and simultaneously produce a blended vinegar having the taste and flavor of pickled plum pulp.

CONSTITUTION: A pickled plum is immersed in a food vinegar. The plum having decreased salt content is taken out of the vinegar and the vinegar is used as a blended vinegar. The salt concentration of the pickled plum can be decreased to about 7%. The pickled plum produced by this process can be preserved at normal temperature by the antiseptic action of the food vinegar. The vinegar left after removing the pickled plum can be reused as a blended vinegar having the taste and flavor of pickled plum.