Soaked vegetables and fruits are an original snack that allows you to somewhat diversify your everyday menu. For example, a recipe for soaked plums will allow you to try the usual fruits in a new, spicy sour-sweet version. For each of the proposed cooking methods, try to use dense, not overripe fruits.
Soaked plums with mustard
You will need six kilograms of plums, three and a half liters of water, a liter of table 6% vinegar, seven glasses of granulated sugar, ten tablespoons of mustard powder, seven tablespoons of salt. Rinse and place plums tightly in three-liter jars. Pour a few tablespoons of mustard into each. Pour water into a pan, add sugar and salt, boil, stirring occasionally, and pour in vinegar. Remove from heat, cool and fill with the resulting plum brine. Pour boiling water over the plastic lids, close the jars tightly with them, then remove the plums for two weeks in a dark and cold place. Very tasty soaked plums will turn out. The recipe, as you can see, is very simple. Mustard will add a touch of spiciness to the sweetness of plums and make such an appetizer memorable.
Soaked Plums: Malt Brine Recipe
You will need ten kilograms of plums, two hundred and fifty grams of granulated sugar, one hundred and fifty grams of salt, one hundred grams of malt (use barley or rye flour), one hundred and fifty grams of wheat or rye straw, and five liters of water.
Dissolve salt, sugar and flour in boiling water, pour straw over it. After some time, strain, pour the plums obtained with the brine obtained, previously thoroughly washed, sorted and laid out in jars. Cover and clean for a couple of weeks in a cool place. Ready plums will have a soft consistency and a sweet and sour taste, and the brine should be a delicate pink color, with a pleasant characteristic aroma and taste.
Soaked Plums: Honey Pickle Recipe
As for the previous ones, for this recipe you should take dense, not overripe plums without cracks and soft patches. For ten kilograms of fruit and five liters of water you will need four hundred grams of natural honey and seventy-five grams of salt. Dissolve them in boiling water, let the brine cool and pour the plums laid in glass jars.
Having covered the blanks with lids, insist for about twenty days. If you store such an appetizer in the refrigerator, it will remain fresh for several months.
Soaked plums: brine and sugar recipe
Perhaps one of the simplest and most classic options. For ten kilograms of dense plums and five liters of water, you will have to take just one hundred and fifty grams of sugar and seventy-five grams of salt. Cooking is the same as in the other options. Sort and wash the plums, place them tightly in a clean glass jar, boil the water, completely dissolving the salt and sugar in it. After letting the brine cool, fill them with prepared plums, then tighten the lid tightly. Put the workpiece in a cool and unlit corner, let it brew for a couple of weeks, and then serve it to the table.