Ingredients

Main Ingredients

Plums (Prunus 'Vengerka'), ripe and whole - 1.5 kilograms (3 pounds)
Bay leaves - 5 grams (0.2 ounces)
Whole cloves - 3 grams (0.1 ounces)
Black peppercorns - 5 to 6 pieces
We recommend:
For fresh plums:
Prime Kirkland Signatures Dried Plums Pitted Prunes, 2 Pack
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(5,282) Sunny Fruit Soft Organic Prunes, 2.5 Pound Bulk Bag | Healthy, Sweet Dried Plums | ORGANIC, NON-GMO, VEGAN, HALAL, KOSHER, NO PRESERVATIVES, NO SUGAR ADDED $27.99 View details Prime Signature's Dried Plums Pitted Prunes, 3.5 Pounds (Pack of 2)
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(111) Signature's Dried Plums Pitted Prunes, 3.5 Pounds (Pack of 2) $37.99 View details
For bay leaves:
Prime McCormick Culinary Whole Bay Leaves, 2 oz - One 2 Ounce Container of Dried Bay Leaves for Cooking, Perfect Spice for Stews and Marinades
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(3,723) McCormick Culinary Whole Bay Leaves, 2 oz - One 2 Ounce Container of Dried Bay Leaves for Cooking, Perfect Spice for Stews and Marinades $23.83 View details Prime Earthborn Elements Ground Bay Leaves 1 Gallon Bucket, Bulk Size, Traditional Spice
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(14) Earthborn Elements Ground Bay Leaves 1 Gallon Bucket, Bulk Size, Traditional Spice $29.99 View details Prime Amazon Brand - Happy Belly Bay Leaves Whole, 0.25 ounce (Pack of 1)
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(7,446) Amazon Brand - Happy Belly Bay Leaves Whole, 0.25 ounce (Pack of 1) $5.83 View details
For whole cloves:
Prime Dependable Foods Whole Cloves – 4 Lb. Bulk Jar - Non-GMO, Kosher, Salt-Free, Allergen-Free Seasoning | Aromatic Spice Elegance
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(7) Dependable Foods Whole Cloves – 4 Lb. Bulk Jar - Non-GMO, Kosher, Salt-Free, Allergen-Free Seasoning | Aromatic Spice Elegance $67.99 View details
For black peppercorns:
Prime The Spice Lab Black Tellicherry Peppercorns for Grinder Packed in the USA - Steam Sterilized Kosher Non-GMO All Natural Black Pepper 5015 (1 lb Resealable Bag)
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(13,412) The Spice Lab Black Tellicherry Peppercorns for Grinder Packed in the USA - Steam Sterilized Kosher Non-GMO All Natural Black Pepper 5015 (1 lb Resealable Bag) $13.95 View details Prime Soeos Black Peppercorns, 16oz (Pack of 1), Non-GMO, Kosher, Packed to Keep Peppers Fresh, Peppercorn for Grinder Refill, Whole Peppercorns
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Marinade

Apple cider vinegar - 100 grams (0.5 cup)
Sugar - 450 grams (2.25 cups)
We recommend:
For apple cider vinegar:
Prime The Twisted Shot | Apple Cider Vinegar Shots with Turmeric, Ginger, Cinnamon, Honey & Cayenne | Wellness Drink | 100% USDA Certified Organic | Gut Health | 12-Pack of 16oz Bottles
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For granulated sugar:
Prime best seller Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1
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Instructions

Step 1

Prepare the Plums

Ensure your *plums are ripe* and have *undamaged skins*. Wash them thoroughly using baking soda to remove any residues. Rinse each plum individually to ensure cleanliness.

Place the plums in a large pot or bowl. Add bay leaves, cloves, and peppercorns. *Mix gently* to combine.

Step 2

Create the Marinade

In a separate bowl, mix the sugar and apple cider vinegar. Stir until you achieve a *thick paste*. Don't worry if it's not smooth; it will eventually break down.

Combine the sugar marinade with the plums, attempting to distribute it *evenly across all plums*. Cover the pot or bowl and leave it in a cool place for 6 to 8 hours.

Step 3

Cook the Mixture

After resting, *heat the plums on low* heat until the sugar dissolves completely. Stir carefully to ensure even cooking.

Step 4

Preserve the Plums

For the next six days, *twice daily*, drain the syrup from the plums and bring it to a boil for one minute.

Return the hot syrup to the plums, give a gentle stir, and cover. Keep them in a cool place between heating sessions.

Step 5

Final Preparation

On the seventh day, pack the plums *tightly in a jar*.

Once more, bring the syrup to a boil and pour over the plums until they are fully submerged. Let it *cool down* before storing it in the refrigerator.

Servings

Serving Suggestions and Ideas: 🥳

Picture this: a balmy evening, the sound of clinking glasses, and your guests savoring these exquisite marinated plums. Serve them as a delightful appetizer on a charcuterie board. Their sweet and tangy flavor contrasts beautifully with creamy cheeses like brie and sharp varieties like aged cheddar.

For a _gourmet touch_, chop the plums and toss them into a fresh green salad with roasted nuts and feta cheese. You’ll love how the syrupy sweetness elevates the greens. 🥗

If you're feeling a bit adventurous, use them as a garnish for roasted meats. The plums lend a subtle fruity sidekick to a succulent pork roast or a hearty chicken dish. And don't forget dessert! Drizzle the plum syrup over vanilla ice cream, or incorporate the plums into a crumble for a decadent finish. 🍨

Equipment

Large Pot or Bowl

A sturdy large pot or bowl is essential for mixing the plums with spices and sugar. Ensure it’s big enough to hold 1.5 kg of plums with room to stir.

We recommend:
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Wooden Spoon

Ideal for gently mixing the ingredients. Avoid metal spoons that might react with the vinegar.

We recommend:
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Sealable Jar

A 1-liter airtight jar is necessary to store the plums once prepared. Make sure it's properly sterilized to keep the plums fresh.

We recommend:
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Small Saucepan

Used for boiling the syrup each day. Choose one with a heavy base to ensure even heat distribution.

We recommend:
Prime Cuisinart 8919-14 Professional Series 1-Quart Saucepan with Cover, Stainless Steel, Mirror Finish
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(5,488) Cuisinart 8919-14 Professional Series 1-Quart Saucepan with Cover, Stainless Steel, Mirror Finish $19.95 View details

Variations

Gluten-Free and Vegan Variations: 🌱

Good news – this marinated plum recipe is naturally gluten-free and vegan! However, if you're looking to dress it up or try something different, here are a few variations:

For an even more tangy kick, substitute the apple cider vinegar with a citrusy white wine vinegar. Ensure the vinegar you choose is gluten-free by checking the label. 🍋

_Love a bit of spice?_ Add a small red chili pepper to the mix. It will warm up the batch with a subtle heat that beautifully complements the sweetness. Adjust the spice to your taste, but remember, a little goes a long way!

For a vegan-friendly twist on serving suggestions: pair your marinated plums with a selection of vegan cheeses made from cashews and almonds. Delish! 🧀

Faq

  • How long do I need to marinate the plums?

    The plums should be marinated for a total of seven days to impart the full depth of flavor. A little patience yields the best taste!

  • What do I do if my plums start to soften too much?

    Ensure the plums are firm and intact before starting. If they become too soft during the process, consider using them in a cooked dessert where they can naturally dissolve.

  • Can I adjust the sweetness of the plums?

    Absolutely! Feel free to adjust the sugar content to suit your taste. Just remember, reducing the sugar may lengthen the shelf life.

  • Why do I have to boil the syrup every day?

    Re-boiling the syrup each day helps to intensify the flavor and ensure even distribution. It acts as a preventive measure against any spoilage.

  • How can I ensure the plums stay fully submerged in the syrup?

    Consider using a small plate or lid inside the pot to gently press down and keep the plums submerged.

  • Can I add other spices to the mix?

    Sure thing! Spices such as cinnamon or star anise can add a unique twist. Experiment, but beware not to overpower the natural plum taste.

Nutrition facts

Delicious Marinated Plums with a Tangy Twist
Recipe Yield:1 liter jar
Calories:per liter jar
Calories (Min - Max):1300 - 1500
Total Fat:1g
Saturated Fat:0g
Protein:3g
Total Carbohydrate:340g
Total Sugars:330g