Fitness Recipe: Green Plum Pickles
Fitness Recipe: Green Plum Pickles

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, fitness recipe: green plum pickles. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fitness Recipe: Green Plum Pickles is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Fitness Recipe: Green Plum Pickles is something which I’ve loved my whole life. They are nice and they look wonderful.

Pour the lukewarm saltwater on the plum. Here is how you achieve it. This leavened green plum pickle recipe is the perfect side dish or even alongside the main course on a hot summer day.

To begin with this particular recipe, we have to prepare a few ingredients. You can have fitness recipe: green plum pickles using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Fitness Recipe: Green Plum Pickles:
  1. Prepare Green plums
  2. Get (Chef’s Note: You can use as many green plums as you want or as many to fill up you jars, depending on how many do you have.)
  3. Make ready A few cloves of garlic
  4. Take 1-2 strong peppers
  5. Make ready flowering, stalked dill
  6. Take (Chef’s Note: Of course, you need a good portion of fine green dills, and if it’s dried, the seeds are droopy, it’s good for your green plum pickle)
  7. Take 1 little sour cherry leaf (a light sour cherry leaf on top)
  8. Prepare 1-2 green bunches of grapes to acidify
  9. Make ready Salt and water

All the water to cool completely, then put the jar in the fridge and allow to pickle for at least a week. Japanese plums (ume fruits) come into season bright green and firm in early to mid-May each year. About a week ago I was in town and needed to buy some fruit and veg. This fruit is perfect for making pickled plums we can enjoy year round.

Instructions to make Fitness Recipe: Green Plum Pickles:
  1. Put the dill at the bottom of the jar, then at the top, and a few branches in between the plums. - (Chef’s Note: if you disinfect the jar before it, you can prevent it from becoming moldy or rotting. You can store it for longer.)
  2. I put the washed plums in the glass, sprinkled with garlic cloves.
  3. I boil pleasantly salted water with a few grains of pepper, juniper, carnation, and coriander. - (Chef’s Note: Sometimes I add mustard seeds, sometimes smaller onions.)
  4. I put green grapes, horseradish, cherry leaves on top. - Cover it with gauze, I put the breadcrumbs on it.
  5. Pour the lukewarm saltwater on the plum. - Cover it with an incompletely sealed plate and put it on for a little longer than the cucumber (it is enough for 2-4 days on a sunny day.)
  6. When done, I take the edible stuff out of it, put it in lockable pots/jars, pour the filtered juice and keep it in the fridge, it stops for several weeks and it just gets better.
  7. Enjoy!

Below are two different ways to make a plum pickle. The first is my mother's sweet and spicy pickled plum from Dinamica and the second is a recipe for sour lacto-fermented plums. I've also got a vat of Umeboshi style plums on the go, and if they are a success I will put. I have found the correct recipe! Anybody who knows me has heard me rant about Korean pickled plums at least once.

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