Fitness Recipe: Green Plum Pickles, suitable for every moment!

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Bu Pin'i ve daha fazlasını Lory's Paper Crafts tarafından oluşturulan Retete panosunda bulabilirsiniz. Moroccan pickled green plum recipe from Creative Jewish Mom. This chutney recipe is a great way of using up a glut of garden tomatoes Spicy plum & apple chutney.

You need Green plums.
Prepare (Chef’s Note: You can use as many green plums as you want or as many to fill up you jars, depending on how many do you have.).
You need to prepare cloves of garlic.
Provide strong peppers.
Use flowering, stalked dill.
You need to prepare (Chef’s Note: Of course, you need a good portion of fine green dills, and if it’s dried, the seeds are droopy, it’s good for your green plum pickle).
You need to prepare little sour cherry leaf (a light sour cherry leaf on top).
Provide green bunches of grapes to acidify.
You need Salt and water.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to require it to the next level. To get most of the juice out of citrus, roll it on a cutting board before slicing in.

Put the dill at the bottom of the jar, then at the top, and a few branches in between the plums. (Chef’s Note: if you disinfect the jar before it, you can prevent it from becoming moldy or rotting. You can store it for longer.).
I put the washed plums in the glass, sprinkled with garlic cloves..
I boil pleasantly salted water with a few grains of pepper, juniper, carnation, and coriander. (Chef’s Note: Sometimes I add mustard seeds, sometimes smaller onions.).
I put green grapes, horseradish, cherry leaves on top. Cover it with gauze, I put the breadcrumbs on it..
Pour the lukewarm saltwater on the plum. Cover it with an incompletely sealed plate and put it on for a little longer than the cucumber (it is enough for 2-4 days on a sunny day.).
When done, I take the edible stuff out of it, put it in lockable pots/jars, pour the filtered juice and keep it in the fridge, it stops for several weeks and it just gets better..
Enjoy!.

A food blog with hundreds of easy and tasty recipes with step-by-step photos, easy to follow instructions and recipe variations. Green plum or Maesil season is late spring and it's the perfect time for making maesil chung or green plum syrup. This pickled plum recipe from Diana Henry is an ideal way to preserve plentiful plums in early autumn. Leave the jar for a month before eating. These pickled plums are gorgeous with cooked ham, roast pork or pate.

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