To diversify the usual plate of pickles, I keep several jars of salted prunes at home. Guests are always delighted with such an unusual snack – after all, they are used to seeing prunes more often in sweet treats.
Ingredients
Step-by-step cooking recipe
Boil the water. Add sugar, salt and all the spices, and boil the marinade for a couple of minutes.
Pour in the cognac and boil for a couple more minutes.
Put the plums in a saucepan, pour boiling marinade and leave for an hour.
Drain the marinade, boil again, pour and leave for an hour. And so twice more.
Put the plums in sterile jars and add garlic.
Pour the marinade over the prunes and roll them up.
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