Pickled plums
1 serving
30 minutes
The initial amount of ingredients will produce about a liter of the preparation.
1
Prepare all the ingredients. It's better to take firm, slightly unripe plums.
- Plums: 700 g
2
Sterilize jars over steam for 15-20 minutes.
3
Wash the plums and make small punctures in the skin in several places on each. This is to prevent the skin from bursting.
4
In a pot, mix water, bay leaf, star anise, cinnamon, clove, and allspice. Bring to a boil and simmer for 5 minutes.
- Water: 400 ml
- Bay leaf: 2 pieces
- Star anise: 1 piece
- Cinnamon sticks: 1 piece
- Cloves: 2 pieces
- Allspice berries: 6 pieces
5
Place the plums in a large container and pour hot marinade over them. Leave for 15 minutes.
- Plums: 700 g
6
Pour the marinade back into the pot.
7
Place the plums in sterilized jars.
8
Add salt, sugar, and vinegar to the marinade, and bring to a boil again until the sugar dissolves.
- Salt: 0.5 teaspoon
- Sugar: 50 g
- 9% table vinegar: 50 ml
9
Pour hot marinade over plums in jars. No need to add cinnamon and star anise to the jars.
- Cinnamon sticks: 1 piece
- Star anise: 1 piece
10
Seal the jars, turn them upside down, and leave under a blanket until completely cool.
11
Store in a dark, cool place.
