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  Added: Apr 11, 2006  •  Visited (525)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pickled Plums
(Marynowane Sliwki)
What You Need:
  • 1 pound small firm purple plums
  • 4 cups distilled white vinegar
  • 4 cups cold water
  • 2½ cups sugar
  • 3 whole cloves
  • ½ teaspoon ground cinnamon

  • How To Cook:
    1. Wash the plums under cold running water, pat them completely dry with paper towels and place them in a large glass or ceramic bowl.

    2. In a 1½ - to 2-quart enameled or stainless-steel saucepan, bring 2 cups of the vinegar and 2 cups of the water to a boil over high heat. Pour the boiling liquid over the plums and let them soak at room temperature for about 1 hour.

    3. Then pour the liquid back into the same saucepan, bring it to a boil, and pour it over the plums again; set them aside to soak for 1 hour longer. Drain off the liquid and discard it.

    4. Pour the remaining 2 cups of vinegar and 2 cups of water into the saucepan. Add the sugar, cloves and cinnamon, and bring to a boil over high heat, stirring until the sugar dissolves. Pour the liquid over the plums and set them aside to cool to room temperature.

    5. With a slotted spoon, pack the plums into a 1-quart canning jar, following the directions for canning and preserving above. Return the soaking liquid to the saucepan and bring it back to a boil.

    6. Pour the boiling liquid over the plums, a little at a time, filling the jar to within ¼ inch of the top.

    7. Seal at once. Let the plums pickle at room temperaturefor at least 2 weeksbefore serving them as an accompaniment to such roast meats as loin of pork with applesauce glaze.
     
    Serving Size: make about 1 quart
     This recipe is also available in:
    Cuisine » Europe » Poland
    Main Ingredient » Fruits » Plum
    Main Ingredient » Condiments » Vinegar
    Dish » Marinades & Pickles



     




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