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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, fitness recipe: green plum pickles. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Fitness Recipe: Green Plum Pickles is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Fitness Recipe: Green Plum Pickles is something that I have loved my entire life.

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 first prepare a few components. You can cook fitness recipe: green plum pickles using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Fitness Recipe: Green Plum Pickles:
  1. Take Green plums
  2. Prepare (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. Prepare A few cloves of garlic
  4. Get 1-2 strong peppers
  5. Make ready flowering, stalked dill
  6. Prepare (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. Make ready 1-2 green bunches of grapes to acidify
  9. Take 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.

So that is going to wrap this up for this special food fitness recipe: green plum pickles recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!