Pickled plums for the winter without sterilization

30 min.
2 jars of 0.5 l
Pickled plums for the winter without sterilization

Pickled plums perfectly complement many meat and fish dishes. They can be served with barbecue or cheese plate with a glass of wine. Plums are piquant and unusual. They will take an honorable place on the table along with olives, olives and dried tomatoes.

A step -by -step recipe for cooking

1
At the bottom of the 2-sterilized cans, lay the bay leaf, cloves, both types of pepper with peas and cinnamon.
2
Rinse the plums and fill the banks with them. I advise you to choose dense, slightly unripe fruits, because it is they in the finished pickled form that will turn out especially tasty. The “Hungarian” variety is perfect.
3
Boil water and boiling water pour plums in banks along the neck. Cover cans with sterile lids and leave for 15 minutes to warm up.
4
Then drain the water from the cans to the stewpan, add about 100 ml of clean water, salt and sugar. Mix and bring to a boil.
5
Enter vinegar, mix and remove the marinade from the heat.
6
Boisting marinade pour plums in banks to the top. Roll the banks immediately, turn upside down, wrap it up and leave until completely cooled. Store cooled pickled plums in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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