Pickled plums to taste like olives

From this number of ingredients, 1 liter or 2 half-liter jars of pickled plums will learn. To prepare a savory snack, it is better to choose sour-plum varieties of plum, so the taste of preservation will be more balanced. It is also advisable to use oblong, medium-sized fruits. Firstly, they will fit in a jar more, and secondly, they are more similar to black olives (olives).

Sort plums, picking only whole fruits with dense pulp. Wash thoroughly, tear tails. Pierce each plum with a toothpick in several places so that the marinade penetrates as deep as possible into the pulp.

Choose a suitable container for preservation, wash with soda inside and out, dry. At the bottom, put half the norm of spices.

Fill the jar with plums, trying to leave as little free space as possible, but without taking fruit. Put the remaining spices on top.

Boil 1 liter of water, pour into jars with plums.

Cover and leave on the table for 7-10 minutes for steaming. Drain the cans using nylon covers with holes and repeat the steaming procedure again.

Drain the water a second time.

Add salt and sugar, stir and bring to a boil.

Remove from heat and pour vinegar.

While the marinade is boiling, add vegetable oil to each jar.

Fill the plums with boiling liquid, screw or roll up the lids, turn over to check for leaks. If the marinade does not leak, return the preservation to its normal position, wrap it until it cools completely. The next day, put in a dark, cool place to store.

Plums can be stored for no more than 1 year, since they are preserved with seeds, and over time, hydrocyanic acid will accumulate in the snack.

Plums can be served with cheeses and meat dishes, they turn out to be very piquant and aromatic, and taste like olives.

Bon Appetit!