Wet plums: a recipe for every taste

Wet vegetables and fruits are the original snack, which allows you to diversify your everyday menu. For example, a recipe for spilled plums will allow you to taste the usual fruits in a new, piquant sweet and sour version. For each of the proposed methods of preparation, try to use dense, not overripe fruit.

Moached plums with mustard

You will need six kilograms of plums, three and a half gallons of water, a liter of 6% vinegar, seven glasses of sugar, ten spoonfuls of mustard powder, seven tablespoons of salt. Rinse and densely lay in three-liter cans of plum. Pour in a few spoons of mustard. Pour the water into a saucepan, add sugar and salt, boil, stirring occasionally, and pour vinegar. Remove from heat, cool and pour over the resulting plum brine. Hand over the plastic covers with boiling water, close the jars tightly, then remove the plums for two weeks in a dark and cold place. You will get very tasty, washed plums. The recipe, as you can see, is very simple. Mustard will add a touch of witticism to the sweetness of plums and make such a snack memorable.

Moist plums: a recipe for malt brine

You need ten kilos of plums, two hundred and fifty grams of granulated sugar, one hundred and fifty grams of salt, one hundred grams of malt (use barley or rye flour), one hundred and fifty grams of wheat or rye straw, five liters of water. Dissolve salt, sugar and flour in boiling water, fill it with straw. After a while, strain, pour the brine obtained with a brine, thoroughly washed beforehand, sorted and spread over the jars. Close the lids and clean for a couple of weeks in a cool place. Ready-made plums will have a soft consistency and sweet and sour taste, and the brine should be a gentle pink color, with a pleasant characteristic aroma and taste.

Wet plums: honey brine recipe

As for the previous ones, this recipe should be taken with dense, not overgrown plums without cracks and soft areas. For ten kilos of fruit and five liters of water you will need four hundred grams of natural honey and seventy-five grams of salt. Dissolve them in boiling water, allow the brine to cool and pour the plums stacked in glass jars. Covering the workpieces with covers, insist about twenty days. If you store this snack in the fridge, it will stay fresh for several months.

Moist plums: a recipe for pickle with sugar

Perhaps one of the simplest and classic options. For ten kilograms of dense plums and five liters of water you will have to take only one hundred and fifty grams of sugar and seventy-five grams of salt. Preparation is the same as in the other options. Go through and wash the plums, densely lay them in a clean glass jar, boil water, completely dissolving salt and sugar in it. After letting the brine cool down, pour in the prepared plums, then tighten the lid tightly. Remove the workpiece to a cool and unlit spot, let it brew for a couple of weeks, and then serve to the table.