Pickled Plums
Sauces and Marinades • Icelandic
Description
It is best to use 'Hungarian' plums, preferably those that have fallen to the ground but show no signs of disease. The ideal way to pickle the plums is in oak barrels or vats, but you can also use enameled, glass, or ceramic containers.
Ingredients
- Plums 20 lbs
- Water 5 qt
- Sugar 5 oz
- Salt 5 oz
- Dijon Mustard 0 oz
Step-by-Step Guide
Step 1
Mix the water with sugar, salt, and mustard powder.
Step 2
Thoroughly wash the plums and cover them with brine. For added aroma, you can include plum leaves.
Step 3
After pouring the plums, cover the surface of the fruit with a cotton cloth and place a weight on top. Let it sit at room temperature for 6 to 8 days for preliminary fermentation. Then, move it to a cool place for one month. The plums can be used as a garnish for meat and fish dishes.
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