Draining in blanks is very versatile. Jam, compotes, sauces are made from it. Or you can just pickle it whole. And then in the recipe I will tell you in detail how to do it correctly so that everything works out exactly the first time.
Ingredients
- Plums - 5 kg
- Sugar - 1.5 kg
- Wine vinegar - 250 ml
- Bay leaf - 20 g
- Carnation - 10 g
Step-by-step cooking recipe
Put the washed plum in a basin with cloves and bay leaf.
Boil the vinegar, gradually add sugar and cook a thick syrup.
Pour the plum and leave it for 5 days under the film.
Drain the syrup twice a day and boil it again. Stir the plum and pour the syrup again.
At the end, boil the marinade again, put the plums in sterile jars, pour and roll up.
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