This will take 3 days, not a lot of work just a slow gentle process so that the plums remains whole.Rinse your plums and dry them. Pour vinegar, water and sugar in a pot and bring to the boil.
While the vinegar/water/sugar is boiling, prick holes in your plums all over using a small fork or a needle.
Place the plumes in a sterilised jar. Sterilise your jar by first running it in your dishwasher and then pour boiling water in to the jug, let it sit for 5 minutes and then pour the water out.
Pour the boiling hot pickle over the plums. Lid on and let it sit at room temperature until tomorrow.
Day 2 : drain the pickle and bring it to the boil. Pour the boiling pickle over the plums, lid on, store at room temperature until day 3. Day 3 repeat process.
This is how the plums look like on day 3. They are now done. Lid on while the pickle is still boiling hot. Store at room temperature in a dark place. Will keep unopened up to a year.
Serve with ice cream, cream, as condiment to a roast or use the plums in baking and the juice on your morning yoghurt. Once opened keep in the fridge and eat within a month.
- 1.0kg Plums
- 1/2kg Sugar
- 100.0ml Water
- 100.0ml Apple cider vinegar
Brønshøj , Denmark