Conservation

Canned spicy plum

Today we want to bring to your attention a recipe for canned spicy plums. We hope that you will like this dish and it will take an honorable place in the list of home preservation.

Such plum goes well with meat dishes. Canned spicy plum tastes very close to olives. At the same time, no one will be able to guess what kind of “raisin” you have put in your culinary masterpiece, because visually it will be cherry, but in taste. olives.

Smakota (Smakotainfo.com) recommends using this plum product not only with meat, you can add it to other dishes as well. It harmonizes quite well with potatoes and pilaf, it “behaves” perfectly in vegetable salads, in short, wherever olives used to be, you can put this canned plum.

A recipe for cooking canned spicy plums

  • Yellow apricot – 1 kg.
  • Sugar – 2 tbsp.
  • Salt – 4 tbsp.
  • Vinegar (6%) – 100 ml.
  • Cloves – 7 dried flowers.
  • Bay leaf – 3 pieces.
  • Dried basil – 1 tbsp.
  • Dried tarragon – 1 tbsp.

We carefully sort through the plums, leaving only intact, dense fruits, rotten and bruised ones will not suit us. Wash the plums well and put them in a deep bowl.

Pour boiling water over the cherries and leave for an hour. Drain the water, bring it to a boil again and pour in the cherries again. While the plums are cooling, we will prepare the jars for the plums.

When the plum has cooled, put it in jars, filling to the top.

Now we will prepare the marinade. Combine all ingredients and bring to a boil. Remove the marinade from the heat and pour it over the cherries. We cover the jars with lids and leave it like that for a day.

Put the cans in a pot of warm water, bring to a boil and sterilize for 10-15 minutes. Roll up the cans and store in a cool, dark place. Alycha will be ready in 50-60 days.

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