Pickled plums for the winter is one of the options for canning sweet and sour plums with spices. This dessert will appeal to both adults and children. Plums closed according to this recipe turn out to be hard and very tasty, and the syrup in which they were marinated is sweet, fragrant and thick, it can easily be used to soak cakes or cook compote.
Ingredients:
- Plums – approximately 300 g.
- Plums – approximately 300 g.
- Water – 250 ml.
- Apple cider vinegar – 1.5 tbsp. l.
- Bay leaf – 1-2 pcs.
- Carnation buds – 2-4 pcs.
How to cook:
1. For pickled plums, try to take firm fruits that are slightly underripe, as soft plums may not retain their shape during the canning process. Wash the plums well, if necessary, remove the ponytails.
2. Pre-wash a liter jar and boil it over steam, then tightly fold the plums into it.
3. Boil water in a separate saucepan and pour plums with boiling water. Cover the jar with an iron lid and leave to infuse for 20 minutes.
4. Then pour the water into a saucepan.
5. Add sugar, bay leaf, clove buds to it, mix well and boil this marinade for 1 – 2 minutes.
6. Pour apple cider vinegar into a jar of plums.
7. Then pour out the hot marinade, roll up the jar and wrap it around until it cools.
Store cooled pickled plums in a cool place. Such preservation in the winter will be a wonderful dessert for your loved ones.
Enjoy your meal!