- draining - 10 Kilograms
- sugar - 150 Grams
- salt - 75 Grams
- water - 5 liters
The most suitable for washing are plums of late varieties, especially plum sorts from the Hungarian group. During the process of irrigation, the plums soften, so they must be slightly hard, but at the same time mature. For draining, use glass and enamel utensils, although it is best to do this in small oak barrels with a capacity of 20-30 liters. Wet plums cooked in the right way, soft, without cracks, with sourish-sweet taste, regular shape and slightly lighter than fresh fruits. Pickle pink, transparent, sweet and sour taste. It can be used as a drink. Moist plums are stored at a temperature of -1 to +5 degrees for 4-5 months. Moached plums can be used as a stand alone dish, added to salads as decorations and served to meat. Preparation: Boil water in a saucepan with sugar and salt until a sweet pickle is obtained. Rinse under cold water mature, but a little more solid plums. Put the plums in a glass or enamel ware, and best of all in oak barrels. At the bottom of the dishes put the straw, lay out the plums, and then again a layer of straw. Pour the plums with the prepared brine. Cover the top with a cloth, a wooden mug, and set the load on it. Bottom the barrel with straw, pour the plums and cover with straw, cloth, put a wooden circle, a small load and fill with brine. Wet plums will be ready in 20-30 days.
Servings: 10