Plum marinated with garlic for the winter without sterilization

Plum marinated with garlic is a very tasty snack. It goes well with all meat dishes and comes to us from Hungarian cuisine. This is an easy-to-prepare recipe, which I suggest you prepare for the winter, and step-by-step photos will help me present the recipe.

Ingredients:

• plum (hard) – 2.5 kilograms;
• garlic – 8 heads;
• red pepper (hot) – 1 piece;
• allspice (peas) – 7 pieces;
• parsley – 0.5 bunch;
• vinegar 9% - 5 tbsp. spoon;
• basil (purple) – 0.5 bunch;
• sugar – 6 tbsp. heaped spoon;
• salt (coarse) – 2 tbsp. heaped spoons;
• water (drinking) – 3 liters.

How to pickle plums with garlic

Divide the garlic into cloves and peel. The number of cloves should correspond to the number of plums. Large cloves can be cut into equal halves.

Rinse the plums with water. We make a small cut on top to remove the bone. Remove the pit and fill the plum with garlic. What I got can be seen in the photo.

Place allspice, pieces of hot pepper, sprigs of parsley and basil at the bottom of sterilized jars. Fill the jars with plums and garlic. Place hot pepper and a few sprigs of parsley on top.

Fill the plums with freshly boiled drinking water.

This amount of plums required about 3 liters of water, 2 cans = 1.5 liters and 1 can = 0.25 liters. Let it brew for about 30/35 minutes.

Then pour the marinade into the pan. To do this, it is convenient to use special covers with holes. Add sugar and salt. Let the marinade come to a boil and only add vinegar at the very end. Before you start canning, add a few sprigs of basil to the amount of vinegar required by the recipe. It acquires a beautiful shade and a pleasant aroma.

As soon as the marinade boils, pour it into jars.

Cover with sterilized lids and roll up.

Cool the jars upside down at room temperature. Plum marinated with garlic can be stored in a cool room for a long time. Enjoy your snacks and tasty preparations!