Plums pickled without canning
Description
Winter preserve made at home. This is a very original option. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. Sort through the fruit and remove any spoiled pieces. Wash the plums thoroughly and let them dry completely. You can use any plums you have on hand, but the fruit must not be overripe.
- 2
Step 2
2. Slice the washed plums with a sharp knife into thin slices and place them in a deep bowl.
- 3
Step 3
3. Add sea salt, mix gently, and let stand for at least 2–3 hours (you can also leave it overnight).
- 4
Step 4
4. Thanks to salting, the plums will release enough juice. It will serve as the brine, so there is no need to add extra water.
- 5
Step 5
5. Place the hot dried pepper on a dry skillet and lightly toast. On a separate skillet, toast the mustard seeds and fenugreek. You can also use other spices to your taste.
- 6
Step 6
6. Let the spices cool thoroughly. Then grind everything (into a powder) and add to the plums. Mix gently.
- 7
Step 7
7. After about half an hour, gently mix everything again once more. Meanwhile, prepare clean, dry glass jars.
- 8
Step 8
8. Divide among jars and refrigerate the plums for at least 24 hours. Then you can taste them and, if needed, let them marinate longer. That’s how to make pickled plums without canning. Unusual and very tasty!