In addition to jam and compote, prunes make an excellent pickled snack. I tell you how to cook it and which marinade is best suited to it. A minimum of effort, and now a homemade plate of pickles looks completely different.
Ingredients
- Prunes - 2 kg
- Sugar - 1.5 kg
- Vinegar - 20 tbsp.l .
- Bay leaf - 18 pieces
- Carnation - 18 buds
- Black Pepper - 30 peas
- Allspice - 30 peas
- Star anise - 6 asterisks
- Cognac - 12 tbsp.l.
- Water - 2 l
Step-by-step cooking recipe
Boil the water. Add sugar and vinegar, and boil for 10 minutes. Add cognac.
Arrange the prunes and spices in sterile jars.
Pour the marinade and leave for an hour under the lids.
Drain the marinade, boil it again and pour it back for another hour. And so 2 more times.
After the last filling, roll up the hot billets for the winter.
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