Fitness Recipe: Green Plum Pickles. Acheson uses rice vinegar for a lighter, less acidic pickle. Acheson uses rice vinegar for a lighter, less acidic pickle. Be sure to choose firm plums so they don't turn to mush in the jar.

If you find the dried fruit in traditional chutney overly sweet, you'll love the sharp bite of the preserved lemons in this recipe. Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment. Pickled green plums are a seasonal treat in Israel & across the Middle East. You can have Fitness Recipe: Green Plum Pickles using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Fitness Recipe: Green Plum Pickles

1. You need of Green plums.
2. You need of (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.).
3. It's A few of cloves of garlic.
4. You need 1-2 of strong peppers.
5. Prepare of flowering, stalked dill.
6. It's of (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).
7. You need 1 of little sour cherry leaf (a light sour cherry leaf on top).
8. It's 1-2 of green bunches of grapes to acidify.
9. You need of Salt and water.

I don't like packaged and processed foods, so I make my own Korean sweet pickled radish. One of the advantages of learning Korean is that you are able to read recipe in the language, haha! These easy-to-make pickled gingery plums are a refreshing summer dessert. Serve them with ice cream or snack on them alone at your next party, cookout, or Pickle plums and oranges with a sugary-sweet brine for a refreshing summer dessert.

Fitness Recipe: Green Plum Pickles instructions

1. 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.).
2. I put the washed plums in the glass, sprinkled with garlic cloves..
3. 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.).
4. I put green grapes, horseradish, cherry leaves on top. Cover it with gauze, I put the breadcrumbs on it..
5. 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.).
6. 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..
7. Enjoy!.

Note: The total time does not include chilling time. A food blog with hundreds of easy and tasty recipes with step-by-step photos, easy to follow instructions and recipe variations. Put all the other ingredients into a saucepan and bring to a gentle boil, stirring until the sugar has melted. Would you like any pork in the recipe? Fresh plums have a much more limited window of availability than a lot of fruits.