Pickled plums for winter without sterilization
Pickled plums perfectly complement many meat and fish dishes. They can be served with a barbecue or a cheese plate with a glass of wine. Plums turn out piquant and unusual. They will take pride of place on the table along with olives, olives and dried tomatoes.
Ingredients
Step-by-step cooking recipe
At the bottom of 2 pre-sterilized jars, lay out the bay leaf, cloves, both types of peppers and cinnamon equally.
Wash the plums and fill the jars with them. I advise you to choose dense, slightly unripe fruits, because they are the ones that will turn out to be especially tasty in the finished pickled form. The variety “Hungarian” will fit perfectly.
Boil water and pour boiling water over the plums in jars up to the neck. Cover the jars with sterile lids and leave for 15 minutes to warm up.
Then drain the water from the cans into a saucepan, add about 100 ml of pure water, salt and sugar. Stir and bring to a boil.
Add the vinegar, stir and remove the marinade from the heat.
Pour boiling marinade over the plums in jars to the top. Roll up the jars immediately, turn them upside down, wrap them up and leave them to cool completely. Store the cooled pickled plums in a cool dark place.
