Pickled plum "Jean-Paul Miser"

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One day I came across a cooking book, which talked about marinades and pickles. There I came across a recipe for pickled plums, odd and a little clumsy. Owner was successfully forgotten somewhere on a shelf for years, but once in France I was able to try and taste this dish from all sides. These pickled plum comes from the heart of Provence. But believe me, even not French plums will turn out very much even anything.

Ingredients for Pickled plum "Jean-Paul Miser"

Step by step instruction of cooking Pickled plum "Jean-Paul Miser"

Шаг 1

In a saucepan pour the vinegar.

Шаг 2

Add to it the powdered sugar and stir to dissolve.

Шаг 3

Throw the rosemary, thyme, Bay leaf, peas pepper and unpeeled garlic cloves. Cover with a lid and leave to languish on low heat for about 2 hours, stirring 2-3 times during cooking.

Шаг 4

In boiling water and sterilize them by banks, which will preserve plums.

Шаг 5

Wash plums and make a few of each through-holes with toothpicks.

Шаг 6

Once the marinade in the saucepan is ready, you can fill the jar. Put into each one draining and evenly distribute to the banks all the spices and herbs from the marinade.

Шаг 7

On top of adding another drain and fill with marinade.

Шаг 8

Close the jars and turn them upside down, leave to cool. Then put them in a cool dark place for 2 weeks

Шаг 9

After this time, you can open and try. But usually the French wait until winter.