The changes of main components and organic acid profiles of Prunus mume during the pickling process were investigated through the analysis of salt, total acid, and reducing sugar and assay of organic acids in plum pulp and pickling liquid by reverse high performance liquid chromatography （HPLC）. The results showed that the salt penetrated to the fruit tissue continuously, and water, sugar, and acid penetrated to the liquid, which became to a dynamic balance during the pickling process of Prunus mume. When 300kg salt was added in every tons of fresh plum for pickling, after about 20 days, the contents of salt, total acid, and reducing sugar in the pulp and pickling liquid reached a balance. The contents of salt, total acid, and reducing sugar in fruit pulp were 24.42%, 5.18%, and 5.31%, respectively, while these parameters in pickling liquid were 27.06%, 4.91% and 4.79%, respectively. The HPLC analysis result showed that the main organic acid in Prunus mume was citric acid, followed by malic acid and oxalic acid and a small amount of tartaric acid, lactic acid, acetic acid, and succinic acid was also observed. There were some differences between total acids and organic acids in fruit pulp and pickling fluid during the pickling process. The organic acid profiles of fruits and pickling fluids during the pickling process were relatively stable and could be used as the fingerprints of the quality control for the subsequent processing products.