Soaked plums for winter

The recipe tells how to wet plums for the winter in jars. A very interesting and unfamiliar recipe for soaked plums. Soaked plums turn out to have an unusual taste, they are undoubtedly healthier than pickled ones, especially if you make them without adding vinegar. In this case, vinegar is also not much, it is only needed for better storage. The plums have a bright sweet-sour taste, the brine also gets the taste of plums, and many people like to drink it. You can serve soaked plums as an appetizer and an addition to meat, poultry, fish, put in salads. Try it!

naniki

The author of the recipe

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Composition / ingredients

Servings:

Plums

Table vinegar

Water

Sugar

300

Salt

0.5

Carnation

to taste

Cinnamon

to taste

Allspice

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 17 g

68 kcal

GI: 24 / 0 / 76

Step-by-step cooking

Cooking time: 30 d

Step 1:
To prepare soaked cream, take the products based on the list above.
Step 2:
Prepare the filling by boiling water with salt, sugar and spices. At the end, add vinegar and cool the resulting solution to room temperature. Sometimes vinegar is not used, but more sugar is added or soaked with the addition of malt.
Step 3:
Rinse and drain the plums well. Prick each fruit with a wooden skewer (toothpick).
Step 4:
Place the prepared plums tightly in jars. If there are a lot of drains, then use wooden tubs, buckets made of food materials.
Step 5:
Fill the plums with drained brine, cover with platmass paints (or do not tighten the screws tightly). Send the plums to a cool place for 2-4 weeks for fermentation. It can be a basement, a cellar, the bottom shelf of the refrigerator.
Step 6:
After storing for half a month, you can start tasting plums and decide whether to leave them to urinate further or you can serve them to the table.