Cooking

An unusual recipe for gypsy cuisine: pickled plums with garlic and greens

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The good harvest of plums this year has forced many housewives to look for interesting conservation recipes. And here is one of them. In this case, the plums are offered to prepare not compote or jam, but an interesting snack that will suit as an addition to meat or fish.

Youtube / Galina kitchen

You will need:

  • 3 kg of slightly unripe plums;
  • 150 grams of garlic;
  • bell pepper (preferably a mixture of peppers);
  • vinegar;
  • salt, sugar;
  • 50 grams of cilantro, dill and parsley

Sterilize jars before cooking plums. It is better for this recipe to take a jar of half a liter or 750 grams. Wash plums, and chop the garlic. Finely chop the cilantro, dill and parsley, and then mix the herbs with the chopped garlic. Cut each drain in the seam, so that the halves are joined. Get the bone, and the tail is best left. Each filling fill with a filling and put in a jar. Plums should be positioned tightly enough.

Youtube / Galina kitchen

In each jar place 5-6 peas of pepper. Pour the plums in the banks with boiling water, cover with lids and leave for 15 minutes. Depending on the size of the drain, you may need a different amount of marinade, so you need to prepare it from the amount of water you need to cover the plums to the top. Drain water from each jar and measure its quantity.

Youtube / Galina kitchen

For 1 liter of water you need two tablespoons of salt, 200 grams of sugar, 100 grams of vinegar. Change the proportions depending on the amount of marinade you have. Pour plum marinade and roll up. Banks should cool at room temperature, covered with a blanket, all night. Plums will be ready in three days.

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