Pickled plums taste like olives
It turns out plums can be preserved for the winter not only as jam, preserves, compotes, and other sweet preserves. They make a great appetizer for grilled or baked meat! Aromatic spices and a piquant marinade give these sweet and sour fruits a flavor similar to real olives. These pickled plums are perfect for making canapés or garnishing cheese and meat platters. Try sealing a couple of jars using this recipe to experience the unique flavor of this preserve this winter.
Ingredients for a 1 liter jar:
- sweet and sour plums, elongated – 800-900 g;
- odorless sunflower oil – 2 tbsp;
- rock salt – 5 tsp;
- granulated sugar – 8 tsp;
- vinegar 6% (apple, wine) – 5 tsp;
- carnation – 6-7 buds;
- bay leaf – 3-4 pcs.
How to cook plums like olives
This amount of ingredients will make one liter or two half-liter jars of pickled plums. For this savory snack, it's best to choose plum varieties with a tart, sour taste, as this will give the preserves a more balanced flavor. It's also best to use oblong, medium-sized plums. Firstly, they'll fit more in the jar, and secondly, they'll have a more black olive-like flavor.
Sort the plums, selecting only whole fruits with firm flesh. Wash thoroughly and remove the stems. Prick each plum in several places with a toothpick to ensure the marinade penetrates as deeply as possible.
Select a suitable canning container, wash it inside and out with baking soda, and dry it. Place half the spices in the bottom.
Fill the jar with plums, leaving as little headspace as possible without crushing the plums. Top with the remaining spices.
Boil 1 liter of water and pour into jars with plums.
Cover with lids and leave on the counter for 7-10 minutes to steam. Drain the water from the jars using perforated nylon lids and repeat the steaming process again.
Drain the water a second time.
Add salt and sugar, stir and bring to a boil.
Remove from heat and pour in vinegar.
While the marinade is boiling, add vegetable oil to each jar.
Pour boiling liquid over the plums, screw on or roll up the lids, and turn them over to check for leaks. If the marinade doesn't leak, return the preserves to their normal position and wrap them until they cool completely. Store in a cool, dark place the next day.
Plums can be stored for no more than 1 year, since they are preserved with pits, and over time, hydrocyanic acid will accumulate in the snack.
Plums can be served with cheeses and meat dishes; they turn out very piquant and aromatic, and the taste is truly reminiscent of olives.
Bon appetit!
