Pickled plums for winter meat
Composition / ingredients
30
Servings:
Cooking method
1. We sort through the plums, leaving ripe, strong fruits. Mine and pierce in
multiple locations.
2. We put sterilized jars in a container.
We put the plums in jars. We cook the marinade from water and sugar, add spices.
Pour the marinade into jars.
3. Pour hot boiled water over the jars to the neck and sterilize for 10 minutes.
4. Roll up the lids, turn over the jars and put them under the blanket in a warm place.
Caloric content of the products possible in the composition of the dish
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Carnation - 323 kcal/100g
- Cinnamon - 247 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Water - 0 kcal/100g
