Spicy pickled plums for winter

The first thing to do is to wash the plums. Put the clean plums in a large enamel saucepan.

Now you can do marinade. It's easy to cook it: pour vinegar into a small saucepan, put sugar in it, add bay leaf and pepper. Put the saucepan on the fire and bring its contents to a boil, stirring. It is necessary that all the sugar is dissolved. After boiling, cook the marinade on low heat for 2-3 minutes.

Pour the hot marinade into a saucepan with plums, wait until they cool down a little. Now cover the plums with something, for example, with a wide plate, on which put the load. Keep the plums under load until they release the juice - this will happen in 8-12 hours. The cargo can then be removed. Plums should be completely in the marinade.

The next day, drain the marinade into a saucepan, put all the peppers and bay leaves there from the plums, bring to a boil again, cook for a couple of minutes and pour the plums.

Repeat the same thing for another 4 days. On the sixth day, prepare the cans in advance (about 6 cans of 0.5 liters will be needed for this amount of drains) - sterilize them, boil the lids.

While the marinade is warming on the stove, arrange the plums in jars, put a few bay leaves and peppercorns from the marinade in each jar (you do not need to add fresh). Then pour the plums in jars with boiling marinade, roll up the lids.

After the plums cool down, put them in a storage place. They can be stored even at room temperature.