Pickled plums
50 servings
10 minutes
Pickled plums are a traditional Russian delicacy known since ancient peasant households. This preservation method allowed enjoying the fruits in cold weather while keeping their freshness and rich flavor. Plums soaked in a sweet-spicy brine with hints of mustard acquire a wonderful combination of mild tartness and spiciness. During the aging process, they become tender, slightly crunchy, and perfectly complement meat and fish dishes. They can be served as an independent snack or used in complex gastronomic compositions, adding a special depth of flavor to dishes. This way of preparing plums is not just a culinary tradition but also a tribute to centuries-old Russian recipes based on naturalness and harmony of flavors.
1
Mix water with sugar, salt, and mustard powder.
- Water: 5 l
- Sugar: 200 g
- Salt: 100 g
- Mustard powder: 30 g
2
Thoroughly wash the plums and soak them in brine. For aroma, you can add plum leaves.
- Plums: 10 kg
- Water: 5 l
3
After pouring the brine, cover the surface of the fruits with a cotton napkin and place a weight on top. Keep at room temperature for 6-8 days for preliminary fermentation. Then store in a cold place for a month. Plums can be used as a garnish for meat and fish dishes.
- Plums: 10 kg
