Recipe: Yummy Fitness Recipe: Green Plum Pickles

Fitness Recipe: Green Plum Pickles. This leavened green plum pickle recipe is the perfect side dish or even alongside the main course on a hot summer day. I can use green plum only in late May-early June because it requires green green plums. Fitness Recipe: Green Plum Pickles instructions.

Fitness Recipe: Green Plum Pickles See great recipes for Preserved Plums, Fitness Recipe: Green Plum Pickles too! Wash and dry the plums well. Fill the jars to the brim with green plums and top up with boiling water. You can cook Fitness Recipe: Green Plum Pickles using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Fitness Recipe: Green Plum Pickles

  1. It’s of Green plums.
  2. You need of (Chef’s Note: You can use as many green plums as you want or as many to fill up you jars, depending on how many do you have.).
  3. You need A few of cloves of garlic.
  4. Prepare 1-2 of strong peppers.
  5. Prepare of flowering, stalked dill.
  6. Prepare of (Chef’s Note: Of course, you need a good portion of fine green dills, and if it’s dried, the seeds are droopy, it’s good for your green plum pickle).
  7. It’s 1 of little sour cherry leaf (a light sour cherry leaf on top).
  8. Prepare 1-2 of green bunches of grapes to acidify.
  9. It’s of Salt and water.

See great recipes for Preserved Plums, Fitness Recipe: Green Plum Pickles too! The green plum season is very short, so you have to catch them when you can, which is now! I just googled pickled green plums and it seems that the Japanese are also fond of them! This is certainly something to try if you have a green plum tree, or are a little adventurous, but make a small quantity the first time, since these pickled plums are.

Fitness Recipe: Green Plum Pickles step by step

  1. Put the dill at the bottom of the jar, then at the top, and a few branches in between the plums. (Chef’s Note: if you disinfect the jar before it, you can prevent it from becoming moldy or rotting. You can store it for longer.).
  2. I put the washed plums in the glass, sprinkled with garlic cloves..
  3. I boil pleasantly salted water with a few grains of pepper, juniper, carnation, and coriander. (Chef’s Note: Sometimes I add mustard seeds, sometimes smaller onions.).
  4. I put green grapes, horseradish, cherry leaves on top. Cover it with gauze, I put the breadcrumbs on it..
  5. Pour the lukewarm saltwater on the plum. Cover it with an incompletely sealed plate and put it on for a little longer than the cucumber (it is enough for 2-4 days on a sunny day.).
  6. When done, I take the edible stuff out of it, put it in lockable pots/jars, pour the filtered juice and keep it in the fridge, it stops for several weeks and it just gets better..
  7. Enjoy!.

Here is how you cook it. I can see why these are seen as a herald of Spring 🙂 After a week, I tentatively opened the jar and tried a pickled plum… And it was delicious! Pickled peaches are a Southern classic, and plums take to preserving just as well. Acheson uses rice vinegar for a lighter, less acidic pickle. Be sure to choose firm plums so they don't turn to mush in the jar.

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