Pickled plum with garlic

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Let's prepare the ingredients for the preparation. You can take any variety of plum, as long as the fruits are firm and not overripe.

2. STEP 2

   

   Let's prepare the ingredients for the preparation. You can take any variety of plum, as long as the fruits are firm and not overripe. We cut each plum, as if cutting it into two halves, but do not reach the end with the knife so that the berry closes. Carefully remove the bone. Instead of a pit, place a clove of garlic inside each plum. Close the berry.

3. STEP 3

   

   For this preparation, it is better to take garlic with small cloves so that the whole clove fits into the plum. If the plums are small, then the garlic cloves can be cut into pieces. Peel the garlic, remove and clean the cloves.

4. STEP 4

   

   We prepare the jars in advance. They need to be washed with cold water and soda solution, sterilized in a water bath, in an oven or in a microwave oven, in any convenient and proven way. We also boil the lids for the jars. It is better to take small jars for pickled plums, so that after opening the jar, the contents are quickly eaten. Prepare the marinade. Pour filtered water into the pan, add sugar and salt, stir, bring to a boil.

5. STEP 5

   

   At the bottom of each jar we place two peas of allspice and cloves. Place the plum stuffed with garlic tightly on top.

6. STEP 6

   

   Pour the boiling marinade over the plums in the jars. Cover the jars with lids and leave them alone for 30 minutes. Then pour the marinade into the pan and bring it to a boil again. And again pour marinade over the plums in jars. Immediately roll up the lids on the jars. Wrap the jars in warm material and leave them to cool at room temperature.

7. STEP 7

   

   Then we put it away for storage until winter in a cool pantry or store it at room temperature, this plum does not spoil for a long time. Bon appetit!

Comments on the recipe

Urmida

16.11.2023

4.6

I love unusual, savory sauces and appetizers. Therefore, I not only cook them, as they say, to eat, but I also began to prepare them for future use. I simply could not miss this recipe! I did everything according to the recipe, it’s convenient that everything is described in detail. Since I’m just trying to make blanks, I’m afraid to make a mistake. And here, even if you want to make a mistake, you won’t be able to. Thank you for this, Snezhana! The jars have been standing for more than a week, nothing has exploded (my biggest fear as a newbie in canning). We will try it in the winter, but judging by the aroma that spread when we poured and drained the marinade, the appetizer will be excellent!