Pickled plums
Do not cook plums with this recipe! It's a real drug! First you buy the beautiful plums and start tasting them while they are still fresh. Then, in the process of marinating, they spread such a flavor that it is impossible to resist and not try. Thus, of the three kilograms of plums, started at the beginning, only two kilograms survive to the jars. But even those don't stay in the jars for long, because as soon as your hands have screwed the last lid on the jar, your brain starts actively looking for a reason to open the same jar to enjoy the delicacy again.
If you do decide to make them, the recipe is below, but don't say I didn't warn you! Better still, make a double batch at once.
But don't say I didn't warn you!
Composition:
- plums (Hungarian variety) – 3 kg
marinade:
- sugar – 1,5 kg
- water – 400 gr.
- vinegar 9% - 420 gr.
- cinnamon – 1 tsp.
- cardamom – 1 tsp.
- citric acid – 1 tsp.
- cloves – 8 buds
Cooking pickled plums:
For pickling, take ripe but rather dense plums, Hungarian variety, although you can try to prepare from other varieties. Prick the plums with a fork or peel off the pips (yes, there are worms inside, and I have a phobia of them, so I feel safer when there are no pips and so on).
From the marinade ingredients, boil the marinade and dip the sives into the hot syrup. Put them in a cool place for three hours. The plums will float, so press them down with a plate and a weight.
All the plums will float, so press them down with a plate and a weight.
After three days, drain the marinade, boil it again and pour it over the plums. After 24 hours, drain the marinade again, boil, put the plums in it, boil for 3-4 minutes and put into sterilized jars. Close with lids. Store in a cool, dark place.
Happy appetite!
