Currently we are at a season in which the plums are in their best shape and taste! I also wanted to make pickled plum in a new chapter cellar in cooking school before the season ends. You must also type in what you want to see me in the cellar.
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1 kg plums
5-6 cloves garlic
1 handful chickpeas
8-9 branches of dill
1 liter of drinking water
3 tablespoons salt
1 cup vinegar
Wash and dry the plums. Also wash and dry dill and chickpeas beforehand. Peel the garlic. Then add 5-6 cloves of garlic, dill 1 handful of dry peas branches 8-9 and 1 kg. plum in a jar. In a seperate bowl mix three tablespoons of salt to 1 liter of drinking water and add 1 cup white wine vinegar. Once mixed, pour salted water into the jar containing the mixture of plum and close tightly the mouth. You can use this ratio with peace of mind at all pickles you want. Like all pickles and jams, store it in a place without light and heat. Although it may vary according to the chosen plums, pickles will be ready in 10-12 days. If you like the yeast and sour taste thaat chickpea adds to plum, you can increase the number of chickpeas next time. Already enjoy.
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