Plums with garlic for the winter - a super recipe without sterilization
Many people enjoy unusual combinations in dishes. They can be prepared in a variety of ways, adding ingredients that at first glance seem incompatible. There's a rather unusual recipe for pickled plums with garlic for the winter, without sterilization. Regular canned plums are typically used in jam, compote, or in desserts or baked goods. Garlic plums, on the other hand, are more suitable as a condiment for meat dishes, as their unique flavor adds a piquant note to the meat they're served with.
Garlic plums originate from Hungarian cuisine. They're served as a sauce and also make a unique appetizer. The recipe is simple, straightforward, and doesn't include any obscure or expensive ingredients, allowing every cook to add their own twist.
To prepare plums we will need:
- plums – 2.5 kg;
- hot pepper – 1 pc.;
- garlic – 2-3 heads;
- parsley;
- allspice - a couple of peas;
- vinegar – 5 tablespoons;
- sugar – 0.5 cup;
- salt – 2 tablespoons;
- water - 3 l.
How to prepare plums with garlic for the winter
How to prepare plums with garlic. It's very simple: you need the same number of garlic cloves per jar as plums. Peel, separate, and wash the garlic under running water. Then move on to the plums, washing them thoroughly as well.
We make small cuts in the plums and remove the pits.
Then we insert a clove of garlic there.
Place hot pepper, allspice, and herbs at the bottom of pre-sterilized jars, and then add our plums and garlic.
Place pepper and parsley on top again.
Then pour boiling water over them. Now let the jars of plums sit (covered with lids) for half an hour to let them steep.
After the time has elapsed, pour the marinade into a saucepan, place it on the heat, add sugar and salt, and bring to a boil. Finally, add the vinegar.
Pour the boiling marinade back into the jars and close immediately.
The plums are ready.
