John Myers
Delicately Sourly Pickled Plums
The perfect delicately sourly pickled plums recipe with a picture and simple step-by-step instructions.
- 500 g Plums, pitted
- 6 piece Cloves
- 6 piece Allspice grains
- 6 small Bay leaves
- 3 Discs Ginger, a approx. 3 mm
- 300 ml Apple Cider Vinegar
- 100 ml Apple syrup
- 1 tsp Salt
- 3 Sterilize twist-off jars of 350 ml each and keep them ready.
- Rub the plums dry, halve and core them, then layer them tightly in the glasses. In each glass we put 2 cloves and allspice grains as well as 2 bay leaves. Cut the peeled ginger slices into strips and put them in the glasses.
- Now we bring the vinegar with the apple juice and the salt to a boil and let it boil vigorously for 2 minutes.
- We pour the boiling stock into the jars, put the lid on it and turn it upside down for 10 minutes, then turn it over and let it cool.
- Let the whole thing go through for another 4 weeks.
- 6th mass makes 3 glasses of 350 ml each and it lasts up to 2 years.
- This really unusual side dish tastes wonderful with bread and butter.
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