Description
One day I came across a cooking book, which talked about marinades and pickles. There I came across a recipe for pickled plums, odd and a little clumsy. Owner was successfully forgotten somewhere on a shelf for years, but once in France I was able to try and taste this dish from all sides. These pickled plum comes from the heart of Provence. But believe me, even not French plums will turn out very much even anything.
Ingredients
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Drain
440 g
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Vinegar
700 ml
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Sugar
430 g
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Thyme
1 coup
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Rosemary
1 coup
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Bay leaf
8 piece
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Garlic
4 tooth
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Black pepper
0.5 tsp
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Salt
0.5 tsp
Cooking
The specified number of ingredients designed for 4 cans of 250 ml each. Here's what you need for the marinade.
In a saucepan pour the vinegar.
Add to it the powdered sugar and stir to dissolve.
Throw the rosemary, thyme, Bay leaf, peas pepper and unpeeled garlic cloves. Cover with a lid and leave to languish on low heat for about 2 hours, stirring 2-3 times during cooking.
In boiling water and sterilize them by banks, which will preserve plums.
Wash plums and make a few of each through-holes with toothpicks.
Once the marinade in the saucepan is ready, you can fill the jar. Put into each one draining and evenly distribute to the banks all the spices and herbs from the marinade.
On top of adding another drain and fill with marinade.
Close the jars and turn them upside down, leave to cool. Then put them in a cool dark place for 2 weeks
After this time, you can open and try. But usually the French wait until winter.
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