Have you ever wondered to use green plums as pickles? If not, now it is your turn! Green plum pickles is the new super healthy side dish.
Pretty sure, I’m not the first who is thinking constantly what new things can I try. I mean, exotic food experiences and strange recipes. Green plums are used in cosmetics, medicines, and cooking. The advantage of green plum pulp is due to the rich complex of minerals and fibers needed for the full functioning healthy body.
I have never wondered the green plum would be so delicious!
If you want to know more about the beneficial properties of green plums , read my article below or Click here! You also have to clarify the possible harms and dangers of green plums for your body.
Watch out! Read my Article about Green Plums [Harms and Healthy Benefits]
We all know the sour, hard, tiny green plum, but I am sure you did not know how amazing is the green plum pickles. Its juice is full of probiotics!
Ingredients:
- Green plums
(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.) - A few cloves of garlic
- 1-2 strong peppers
- flowering, stalked dill
(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) - A little sour cherry leaf (a light sour cherry leaf on top)
- One or two green bunches of grapes to acidify
- Salt and water
Description:
- 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.) - I put the washed plums in the glass, sprinkled with garlic cloves.
- 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.) - I put green grapes, horseradish, cherry leaves on top.
- Cover it with gauze, I put the breadcrumbs on it.
- 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.)
- 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.
This leavened green plum pickle recipe is the perfect side dish or even alongside the main course on a hot summer day. I can use green plum only in late May-early June because it requires green green plums. But you can store them of course! At the end of October – I see you eating leavened green plums with your delicious food.
So which green plum is good for the leaved pickles?
In the spring I always see the trees plummeting from the green plum. That’s why the idea came, why should I wait to eat a plum. It aroused my curiosity, and I figured out that I should somehow use green plums.
In my experience, the greenish-white with a slight yellow is suitable for leavening pickles. If I would use green plums later, the plum would be too sweet, that’s why you should use green ones. It is the same situation as with tomatoes. If it is very green, sour will be leavened (vinegar and salt), if it is already red, it is not good to acidify. They are yellowish-white, delicious and edible. This is the time when green plums can be leavened.
The picture shows the greenish-white green plum which can be fermented. Unfortunately, I can’t show the yellow form right now, which is not suitable for pickles.
Have you tried my ‘Leaved Green Plum Pickles Recipe’ Yet? Let me know in the comments how was it and inspire others.
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