Dried plums with garlic

Step-by-step preparation

Cooking time: 4 hr 20 mins

1. STEP 1

   

   How to make dried plums with garlic? Prepare all the necessary ingredients. As a seasoning, you can take Provençal herbs or choose other favorite spices, for example, from the herbs included in it: basil, rosemary, marjoram, thyme, oregano, sage.

2. STEP 2

   

   Wash the plums, dry them, cut them in half and remove the seeds. It is better to choose plums that are dense, not soft, otherwise when drying, only the skin will remain.

3. STEP 3

   

   Place the plum halves on a parchment-lined baking sheet, cut side up.

4. STEP 4

   

   Sprinkle the plums evenly with salt and herbs de Provence.

5. STEP 5

   

   Place the plums in an oven preheated to 100°C for 2-4 hours, depending on the size and juiciness of the plums. I made two batches. The first one took 3.5 hours to dry; there was almost nothing left of some of the plums. The pulp has evaporated, leaving only the skin. The second batch only took 2 hours to dry. When drying, use your oven as a guide, or do it in an electric dryer for 6-8 hours at 70 degrees. The exact time will depend on the operating characteristics of the electric dryer.

6. STEP 6

   

   Peel the garlic and cut into petals.

7. STEP 7

   

   Fill sterilized jars with dried plums and garlic petals. It is better to choose small jars so that after opening the plums do not sit for a long time. You will learn which sterilization method to choose and useful tips on preparing homemade preparations from articles on these topics. Find links at the end of this recipe.

8. STEP 8

   

   Fill the jars with plums with vegetable oil. You may need more or less oil, depending on how tightly you pack the plums and the volume of the jars themselves.

9. STEP 9

   

   Cover the jars with lids soaked in boiling water and place in the refrigerator.

10. STEP 10

    

    This snack can be stored for 2-3 months. If you are not closing it for the winter, use it within a week. Bon appetit!

Comments on the recipe

Natalia M

02.10.2023

4.9

I have never tried dried plums with garlic. It seemed that such products were not compatible). I was wrong, it's incredibly delicious! I took plums that were dense, not very sweet and not juicy. They were just right for this appetizer. Filled a large standard baking tray with halves. There was no ready-made mixture, so I made my own from sea salt, rosemary, cumin, paprika and basil. My drying time is different. To begin with, I set it to 100°C. for two hours, the plums turned out to be almost raw. Apparently due to the high density. So I dried it for another two hours. After this, the plums remained quite dense, but the juice did not flow out. It was no longer possible to break it, so it was time to finish. From a large baking sheet I got two 200 ml jars. She laid it tightly, sandwiching it with garlic petals. I filled it with regular, odorless sunflower oil. I thought about using olive oil, but it hardens in the refrigerator. We tried this masterpiece the next day. It was delicious!!! After a couple of days, the plums became even better, more aromatic, and saturated with garlic oil. I recommend trying it!

Yulenka

02.10.2023

5

I made it, but also added basil leaves. They haven’t soaked in the oil yet, but the taste is amazing!