Pickled plums

Name: Pickled plums
Total time: 30 d
Yield: 6
Ingredients: 1 kg Plums; 50 ml Table vinegar; 1 L Water; 300 g Sugar; 0.5 tablespoon Salt; to taste Carnation; to taste Cinnamon; to taste Allspice

The recipe tells how to soak plums in jars for the winter. A very interesting and unfamiliar recipe for pickled plums. Pickled plums have an unusual taste; they are undoubtedly healthier than pickled ones, especially if you make them without adding vinegar. In this case, there is not a lot of vinegar either; it is needed only for better storage. The resulting plums have a bright sweet and sour taste, the brine also takes on the taste of plums, and many people like to drink it. You can serve pickled plums as an appetizer and an addition to meat, poultry, fish, or in salads. Try it!

60

11891

Violet Mitchell

Recipe author

Calories

268kcal

Protein

0g

Fat

0g

Carbs

67g

*Nutrition per serving

Ingredients

Servings: 6

1kg

50ml

1L

300g

0.5tablespoon

to taste

to taste

to taste

Step-by-step preparation

Cooking time: 30 day

STEP 1
To prepare soaked plums, take the products based on the list above.
STEP 2
Prepare the filling by boiling water with salt, sugar and spices. Finally, add vinegar and cool the resulting solution to room temperature. Sometimes vinegar is not used, but more sugar is added or water is added with malt.
STEP 3
Rinse the plums well and drain. Prick each fruit with a wooden skewer (toothpick).
STEP 4
Place the prepared plums tightly into jars. If there is a lot of drainage, then use wooden tubs or buckets made of food materials.
STEP 5
Fill the plums with dried brine, cover with plastic paints (or loosely tighten the screws). Send the plums to a cool place for fermentation for 2-4 weeks. This could be the basement, cellar, bottom shelf of the refrigerator.
STEP 6
After storing for half a month, you can start tasting the plums and decide whether to leave them to urinate further or serve them.