Pickled Plums for Meat

1. 1 Plums≈ $5.00 per kg 400 g
2. 2 Sugarpack 1 kg ≈ $1.60 70 g
3. 3 Vinegar 9%pack 500 ml ≈ $1.30 50 ml
4. 4 Cinnamon to taste
5. 5 Cloves to taste
6. 6 Black peppercorns 2 g
7. 7 Bay leaves to taste
8. 8 Salt 3 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sterilize a 0,5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 10 minutes, and boil the lid for 5 minutes.

2. Wash and dry firm plums¹, then prick each one with a toothpick in 3–4 places so the skins do not split.

3. Bring 200 ml water to a boil with 70 g sugar², 3 g salt, cinnamon, cloves, bay leaf, and peppercorns, then simmer for 5 minutes. Remove from the heat and stir in 50 ml vinegar³.

4. Pack the plums¹ tightly into the jar and pour in the hot marinade up to the rim.

5. Cover with the lid and sterilize in a pot of hot water for 15 minutes from the moment it comes to a boil, then seal and turn upside down.

6. Wrap until cool for 24 hours. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 2 weeks. The flavor develops after 2 weeks.