I would like to suggest that you prepare a delicious preservation for the winter. These pickled plums with garlic are served as a snack for spirits, they are very popular. But even if you are not a fan of strong drinks, you will still enjoy such plums with great pleasure.
For pickling, always take dense, tough, slightly unripe fruits, since too ripe will turn out to be too soft and not very tasty.
Ingredients:
Hungarian plum - 1200 g
Peppercorns - 20 pcs.
Cloves - 4 pcs.
Bay leaf - 2 pcs.
Garlic - 1 head
Sugar - 4 tablespoons
Salt - 15 g
Vinegar 9% - 3 tablespoons
Water - 0.6 l
Step by step recipe:
Prepare 2 liter jars and all the food you need to prepare the canning. Wash the drain under running water. Peel a small head of garlic, wash, dry slightly.
Sterilize banks in any way convenient for you. Place peppercorns, cloves, and bay leaves on the bottom of each.
Cut each plum on one side, carefully remove the stone, put a small clove of garlic inside.
Fill the jars with garlic-stuffed plums. No need to fill containers tightly. Otherwise, the plums will lose their shape during heat treatment.
Boil water in a kettle. Fill the jars to the top, cover with lids and leave to sterilize for 10-15 minutes.
After a while, drain the water from them into a saucepan. Add the required amount of liquid to the 0.6 liter mark and bring to a boil. Add half a tablespoon of salt and sugar. Once the crystals are dissolved, pour in the vinegar.
Pour the marinade over the jars of plums, seal with lids. Place the canning upside down, cover with a terry towel and leave until it cools completely.
Then transfer the plums to a cool, dark place and store there until winter. They will be ready after a month, although the longer they stand, the tastier they will be.
Author: Tatiana Chudovskaya
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