How to cook pickled prunes. Soaked plums - a recipe for cooking with step-by-step photos for the winter at home

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the demise of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article prohibiting the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the Administrative Liability of Legal Entities (Organizations) and Individual Entrepreneurs for Offenses in the Field of Production and Turnover ethyl alcohol, alcoholic and alcohol-containing products” (Sobraniye zakonodatelstva Rossiyskoy Federatsii, 1999, N 28, item 3476).

Excerpt from the Federal Law of the Russian Federation:

"The effect of this Federal Law does not apply to the activities of citizens (individuals) who do not produce products containing ethyl alcohol for the purpose of marketing."

Moonshine in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. So, according to article 335 “Manufacture and sale alcoholic beverages home-made" illegal production for the purpose of selling moonshine, chacha, mulberry vodka, mash and other alcoholic beverages, as well as the sale of these alcoholic beverages entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages, apparatus, raw materials and equipment for their manufacture, and also received from their sale of money and other valuables. However, the law does not prohibit the preparation of alcohol for personal purposes.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for the storage without the purpose of sale of apparatus * for its production.

Article 12.43 repeats this information practically word for word. “Production or purchase of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of devices for their production” in the Code of the Republic of Belarus on Administrative Offenses. Paragraph No. 1 states: “Manufacturing by individuals of strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), as well as storage of devices * used for their manufacture - entails a warning or a fine in the amount of up to five basic units with confiscation of the indicated drinks, semi-finished products and devices.

*Purchase moonshine stills for home use it is still possible, since their second purpose is the distillation of water and the preparation of components for natural cosmetics and perfumery.

If every person has tried soaked apples at least once in their life, then few have heard of other fruits prepared in a similar way. However, pickled plums are original snack, which has a spicy sweet and sour taste. For urination, unripe fruits are selected, in which the pulp is dense.

Soaked plums in malt

Ingredients:

• 10 kg of dense plums;
• 150 g of salt without additives;
• 250 g of sugar sand;
• 100 g of malt (use rye or barley flour);
• 150 g of rye or wheat straw;
• 5 liters of water.

Cooking:

First of all, water is heated to a boil, sugar is dissolved in it, then salt. The resulting brine is poured over the straw and left to infuse for a while. Then the resulting brine is filtered and the plums, arranged in jars, are poured with liquid. The fruits are thoroughly washed before pouring. Jars with soaked plums are closed with lids and put away for several weeks in the cold.

The readiness of soaked plums is determined by the following signs: the pulp of the plums becomes soft and sweet and sour, the brine changes color to pink, acquires a characteristic aroma and taste.

Pickled plums with mustard

Ingredients:

• 6 kg of good quality plums;
• 3.6 liters of boiled water;
• 10 spoons of mustard powder;
• 1.4 kg of sugar sand;
• 210 g of salt;
• 1 liter of vinegar ( mass fraction acids 6%).

Course of action:

Washed plums are laid out in 3-liter jars, placing them tightly. Pour a few tablespoons of mustard powder into each jar.

Pour water into the pan, add salt, sugar. The resulting marinade is heated to a boil, after which vinegar is poured. The marinade is removed from the heat, poured into jars with plums.

Plastic lids, which will close the soaked plums, are poured over with boiling water. It remains only to close the soaked plums with lids and put them away for several weeks in a cold room where there is no daylight. Plums turn out very tasty, and mustard gives a slight sharpness, muffling the sweetness of the pulp of plums.

Soaked plums in sugar

Of all the sugared plum recipes, this is the classic and easiest cooking option.

Ingredients:

• 5 liters of water;
• 9-10 kg of dense plums;
• 75 g of salt;
• half a glass of sugar.

Technology for the preparation of soaked plums:

She by this recipe does not differ from the previous options. Plums for urination are selected dense, unripe. They are washed, removing debris and stalks. Next, the plums are placed in glass jars.

The next step is to prepare the brine for pouring plums. Pour water into the pan, dissolve sugar, salt, heat the liquid to a boil. When the brine has cooled, it is poured into jars with plums. It remains only to tightly close the containers with clean lids. Soaked plums are cleaned in the cold for a couple of weeks.

To prepare the recipe we need:

Plum (the Hungarian plum variety is best suited for this recipe) - 50 kg,

Salt - 400 - 500 grams,

Malt - 500 grams,

Mustard powder - 50 -70 grams.

Fragrant herbs (mint leaves, blackcurrant, cherries, you can also add oregano, celery or parsnip)

How to make pickled plums - step by step.

First, let's prepare the container. Soaked plums in an oak barrel will, of course, be tastier, but if you don’t have one, you can get by with any other container for urinating. For this recipe, any ceramic, glass, enamelware large size (only not aluminum, to avoid oxidation).

The plums you plan to use for this recipe must be carefully selected. Rotten, damaged and bursting fruits must be mercilessly discarded.

Then, washed plums thoroughly under running water.

We put the fruits of plums in a container for urination, sprinkling them with fragrant herbs to your liking.

Then, you can prepare the marinade filling itself. Pour water into a separate saucepan, dissolve sugar in it, put according to the recipe.

Then, we also dissolve salt, malt and dry mustard.

This mixture must be boiled until the ingredients are completely dissolved.

Pour the plums with the hot mixture.

And now I will tell you a few of my little secrets. If you do not have malt, it is quite possible to replace it rye flour. And instead of sugar, I often put honey. True, I increase its amount by 40%, because the sugar content of honey is lower than that of sugar. But honey will give the finished plums a very interesting and pleasant honey taste and aroma.

After the solution has already been poured into a barrel of plums, you need to put a cotton napkin on top, and put a circle (made of wood or plastic) and oppression on it. With the right oppression, about 4 centimeters of brine should protrude above the circle.

So, plums need to be kept for 6-8 days at an air temperature of 18-20 ° C. This is necessary in order to start the fermentation process. Then, the barrel must be taken out to a cold place. After a month, plums can be eaten.

I think that if you prepare pickled plums for this old recipe, then in winter, opening the barrel, you will not regret the effort expended. After all, they can be eaten as an independent dish, or you can add to various salads. The brine turns out so tasty that you can drink it instead of compote or kvass.

Source: suseky.com

Soaked Plums - Homemade Soaked Plums Recipe

Plum among Russian summer residents is a very popular tree, although Northern Iran is considered its homeland, the weather conditions of which bear little resemblance to the climate of central Russia. Plum fruits have an excellent and very unusual taste, unlike anything else, besides, they have wonderful medicinal properties.

With all this, plums have only one significant drawback - even despite the fact that different varieties have different fruit ripening periods, use them in fresh Available only from June to October.

Therefore, summer residents, in in large numbers those who grow plums in their backyard have to resort to different ways its processing: dry prunes, cook compote, jam, roll freshly squeezed juice into jars and make all kinds of liqueurs. If you are facing a similar problem, then we want to tell you how to harvest pickled plums - a recipe for pickled plums.

The taste of pickled plums is sweet and sour. You can use them and how independent snack and as an ingredient in salads, as well as a side dish for meat and game.

In principle, any variety of plums can be used for urination, but late types, such as "Winter", are best suited for this business, withstand urination very well and at the same time acquire a wonderful plum taste of varieties called "Hungarian", especially its varieties, like Hungarian Azhanskaya, Italian or ordinary.

A prerequisite for successful urination of plums is their preliminary sorting. Firstly, from the harvested crop, it is necessary to select such fruits that can be called a little unripe, literally for a couple of days, so that they are firm, but at the same time they have already gained color and taste. Secondly, special attention should be paid to their condition. Plums with mechanical damage and traces of insect pests must be removed.

There are no trifles in the matter of urinating plums; even the correct selection of dishes in which the fruits will urinate is of great importance for the success of the plan. Of course, small (20 liters) oak tubs, which were originally used in traditional recipes, are best suited for this.

But if in the old days there were no problems with such containers, then in these days the owners of such a treasure can be counted on the fingers. The rest have to look for alternative ways and use enameled buckets for urination, large metal pans, or you can urinate plums in ordinary three-liter glass jars.

The technology of urinating plums is extremely simple: the fruits are tightly packed into prepared containers and poured with brine. All the existing variety of pickled plum recipes is based precisely on the use of various brines prepared according to different recipes.

Each housewife has her own, special, therefore, soaked plums, cooked, it would seem, in exactly the same way, have completely different tastes. Here are just a few brine recipes for soaked plums (all ratios are based on 10 kg of plums and 5 liters of water):

1. Regular pickle: 150g granulated sugar, 75 g salt,
2. Brine on honey: 400 g of honey and 75 g of salt,
3. Brine on malt: 250 g of granulated sugar, 150 g of salt, 100 g of malt, after all this is dissolved in water, 150 g of rye or wheat straw is poured with it.
4. Pickle with mustard: 250 g of granulated sugar, 75 g of salt, 12 teaspoons of dry mustard and 50 g of bay leaves,

After the plums are filled with brine, you need to cover them with a wooden circle, on top of which set oppression. If you used three-liter jars, then you can use a cross made of twigs, which is inserted under the neck of the jar.

Immediately after pouring, the plums should spend 2-3 days in a warm place so that the fermentation process takes place more actively. Then it must be taken out in the cold.

Plums soaked in this way reach readiness within 20-30 days, after which they need to be stored in the refrigerator for 4 to 5 months. By the way, the brine is also usable, as it has a delicate pink color and an unusual sweet and sour taste, and the presence of a small amount of gases in it makes it an excellent thirst-quenching drink.

Source: www.kak-sdelat.su

Plums soaked

Plum is one of the most beloved trees of our gardeners. It is unpretentious, productive, adapts well in a cool climate, produces tasty, fragrant fruits. A lot of homemade preparations for the winter are made from plums: jam, compotes, marshmallow, wine, and even spicy sauces. But today I want to remind you of one of the ways to prepare a plum for the winter, forgotten today - pickling.

Pickled or, as they are also called, soaked plums are dense and fragrant. Their preparation is not difficult. In winter, such plums are great as a snack, and the brine can be consumed as a drink. I offer the most simple options cooking pickled plums, as they say, on hastily.
See also: 7 ways to make delicious plum jam.

Pickled Plums: The Easiest Cooking Recipe

For cooking, select dense, ripe plums of late varieties, for example, the Hungarian variety. Rinse thoroughly, dry on a towel. After laying the plums in a pre-prepared clean deep pan or plastic bucket. Our ancestors fermented plums in oak barrels if you have one, use it. The result in this case should be even better.

While the plums are drying, prepare the brine. Dilute salt and sugar in 5 liters of water, put on the stove, bring to a boil, then let cool. Pour the prepared plums with the cooled brine, cover them with a currant leaf, clean gauze on top and put them for fermentation for a week.
See also: How to quickly pickle cabbage at home.

After a week, that is, when the fermentation process is already in full swing, we check the plums. If necessary, add a little water, cover with a lid and put it in the cellar. Plums will be ready in about a month, and can be stored for up to six months.

Pickled plums: a recipe for cooking with spices

The preparation of soaked plums according to this recipe is in many ways similar to the previous one. There is only a slight difference in the ingredients. So, we need:

• plums - 10 kg,
• Water - 5 liters,
• sugar - 250 grams,
• table salt - 75 grams,
• bay leaf - 50 grams,
• mustard - 25 grams,
• currant or cherry leaves to cover plums.

Pickled plums: a recipe for a small amount of fruit

The above recipes told how to cook pickled plums for the winter, if there are a lot of them. Such recipes are best suited for owners of summer cottages and household plots who have their own gardens with plum trees. But if the number of plums you have is not measured in buckets, but only a couple of kilograms, do not rush to close this page. You can cook pickled plums according to the following recipe.

• 2 kg ripe, firm plums,
• 150 grams of honey
• 20-25 grams of salt,
• 2 liters of water
  , cherry branches,
• three-liter sterilized jar.

Rinse plums, dry, put in three-liter jar. Heat water, dilute honey and salt in it, cool. Pour the plums with brine, cover them with cherry branches and clean gauze on top. Set aside for 10 days in a cool place for fermentation.

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Recipes for pickled and pickled plums for the winter

Plum is a very popular tree among summer residents. The fruits of this tree are very unusual taste, unlike anything else. These berries are also very useful, they have healing properties. Although these fruits have one drawback, which is that different varieties ripen at different times and you can use them fresh only from mid-summer to mid-autumn. Therefore, summer residents have to come up with all sorts of ways to process plums for the winter.

One of the types of blanks is pickled plums. We offer you some of these simple recipes. Tastes like berries turn out sweet and sour. This preparation is used as just a snack, an ingredient for making a salad and just a side dish for meat. For such a preparation, you can take any variety of berries, but late varieties are best, such as: "Winter", "Hungarian" Italian, Yuzhanskaya, ordinary.

The main condition for the preparation of the ingredient is the sorting of fruits. It is necessary to select such berries that have not ripened a little, so that they are firm, but have already gained taste and color. You also need to pay attention to appearance fruits, you need to throw away those plums that have mechanical damage or traces of harmful insects.

Pickling plums is best in 20 liter oak tubs, but nowadays they are very hard to find and most people simply do not have them. Therefore, people have come out of this situation and pickle plums in large metal pans, enameled buckets, or simply in a three-liter jar.

Each housewife has her own special recipe for pickled plums. They seem to be prepared according to the same recipe, but they turn out to be completely different in taste. We offer the best and simple recipes pickling plums.

Recipe for pickled plums in malt for the winter

Required Ingredients:

Cooking

First you need to boil water, dissolve salt and sugar in it. Straw is poured with this solution and left to brew for a couple of hours. While the brine is infused, let's take care of the berries. They need to be washed well and put into jars. When the brine is infused, it must be filtered and filled with the contents of the jar. Close the jars with lids and leave them in a cool place for several weeks.

To determine the readiness of the plums, you need to pay attention to their softness, they should become soft and sweet and sour, and the brine should change color to pink and have a characteristic taste and aroma.

Recipe for pickled plums with mustard

Required Ingredients:

Recipe step by step "soaked blackthorn plum with mustard"

First you need to wash the berries well and dry a little. For the marinade, pour 1 liter of water into a large saucepan. We also add salt, bay leaf, sugar, pepper, cloves there. Boil for 3 minutes on low heat, add vinegar and remove from heat. Cover the pot with a lid and cool to body temperature.

While the marinade is cooling, put the berries in jars. Add 3 tsp on top. mustard. Now we make a fierce, in other words, putty. To do this, take a linen cloth, fold it in several layers, moisten with boiled water and sprinkle 1 tsp on top. mustard.

Pour the contents of the jar with warm marinade and put lute on top. Banks are closing nylon cover and keep the workpiece at room temperature. Plums should be fermented for a month and a half. It is advisable to refrigerate them before use.

Recipe for quick pickled plums

Required Ingredients:

Step by step preparation:

Wash the berries well, prick with a needle, put them tightly in jars. Add spices to each jar to taste. Fill the pot with water, add salt and sugar. We put the pan on medium heat and wait until it boils, stirring occasionally so that the salt and sugar are completely dissolved. When the brine boils, add vinegar and set the pan to cool. Pour the plums with cooled brine. Close tightly with plastic lids. We clean in a cool place, for example, in a cellar, for 2-4 weeks.

Recipe for soaked plums in sugar

This is the simplest and quick recipe. It has the fewest ingredients.

• Water - 5 liters.
• Berries - 9-10 kg.
• Salt - 75g.
• glass of sugar

The technology for preparing this recipe

This recipe is not very different from the previous ones. Berries need dense and not overripe. They must be washed well and placed in jars.

Next, you need to prepare a brine for pouring berries. Pour water into a saucepan, bring to a boil, dissolve salt and sugar in boiling water. When the brine has cooled, they need to pour the contents of the jar. Close filled jars with nylon lids and hide in a cool place.

Plum is one of the most beloved trees of our gardeners. It is unpretentious, productive, adapts well in a cool climate, produces tasty, fragrant fruits. A lot of homemade preparations for the winter are made from plums: jam, compotes, marshmallows, wine and even hot sauces. But today I want to remind you of one of the ways to prepare a plum for the winter, forgotten today - pickling.

Pickled or, as they are also called, soaked plums are dense and fragrant. Their preparation is not difficult. In winter, such plums are great as a snack, and the brine can be consumed as a drink. I offer the simplest options for preparing pickled plums, as they say, in haste.
See also: 7 ways to make delicious plum jam.

From the article you will learn:

Pickled Plums: The Easiest Cooking Recipe

Ingredients:

For cooking, select dense, ripe plums of late varieties, for example, the Hungarian variety. Rinse thoroughly, dry on a towel. After laying the plums in a pre-prepared clean deep pan or plastic bucket. Our ancestors fermented plums in oak barrels, if you have one, use it. The result in this case should be even better.

While the plums are drying, prepare the brine. Dilute salt and sugar in 5 liters of water, put on the stove, bring to a boil, then let cool. Pour the prepared plums with the cooled brine, cover them with a currant leaf, clean gauze on top and put them for fermentation for a week.
See also: How to quickly pickle cabbage at home.

After a week, that is, when the fermentation process is already in full swing, we check the plums. If necessary, add a little water, cover with a lid and put it in the cellar. Plums will be ready in about a month, and can be stored for up to six months.

Pickled plums: a recipe for cooking with spices

The preparation of soaked plums according to this recipe is in many ways similar to the previous one. There is only a slight difference in the ingredients. So, we need:

• plums - 10 kg;
• Water - 5 liters;
• sugar - 250 g;
• table salt - 75 grams;
• bay leaf - 50 grams;
• mustard - 25 grams;
• currant or cherry leaves to cover plums.

Place a pot of water on the stove, bring to a boil. Add sugar, salt, mustard and bay leaf. Mix everything, remove from heat and cool. Pour the prepared plums with the cooled brine. Plums for pickling are prepared in the same way as in the previous recipe.

Among housewives, pickled plums are very popular among a wide variety of winter preservation recipes. The demand for this traditional homemade due to the simplicity of its preparation, unique taste and aroma, the possibility of using it both in its pure form and as a component of salads, a side dish for hot dishes.

The main features of the preparation of soaked plums are as follows:

• careful selection and preparation of fruits;
• use only enameled or glass containers;
• preparation for fermentation of a special solution - brine;
• strict adherence to the selected recipe;
• fermentation of fruits poured with brine for a certain time - from 2-3 to 30 days;
• the obligatory use of currant leaves, cherry twigs, which cover fruits drenched in brine, so that they do not float during fermentation.

Fruit preparation

The fruit preparation process includes the following manipulations:

1. Sorting - the fruits collected for conservation are carefully examined for the presence of rot, damage by pests, diseases. For fermentation, choose firm, unripe fruits with an even dark blue color.
2. Washing - selected plums are thoroughly washed under running water in a capacious container.
3. Drying - washed fruits for drying are laid out in an even layer on a cotton towel or other clean cloth.

Plums prepared in this way can be safely poured into pre-sterilized containers.

Container preparation

Most often, soaked plums are prepared for the winter in three-liter glass jars.

Prepare each jar as follows:

1. Pour a pinch of baking soda into the jar.
2. Using a foam sponge, carefully wash the walls and bottom of the container with soda.
3. With an iron washcloth for pans, remove traces of rust from the neck of the jar.
4. The washed jar is rinsed under a stream of cold running water, turned upside down and placed on a dry towel so that the drops of water remaining on the walls of the container completely drain.
5. The jar is sterilized by keeping in an oven preheated to a temperature of 120-150 0C for several minutes or steaming over a boiling open kettle.

When seaming cans with preservation on long-term storage the seaming lids used for this are also carefully sterilized by placing them in a saucepan of boiling water.

How to soak plums for the winter in jars?

Among the wide variety of recipes for this preservation, the most popular are both simple options, including a minimum number of components, and more complex, multi-component ones, but at the same time differing from traditional original ones. palatability and smell.

traditional recipe

By traditional recipe prepare pickled plums as follows:

1. 10 kilograms of fruits are poured into an enameled bucket or pan.
2. A brine is being prepared - 200 grams of granulated sugar and salt are dissolved in 5 liters of cold boiled water.
3. The fruits placed in the container are filled to the top with brine.
4. Oppression is placed on top of the container - a wooden circle with a load placed on it.
5. For fermentation of fruits, the container is placed in a warm place for 3 days.

Store prepared preservation in the cellar or basement for 2-5 months.

Fast way

You can quickly prepare pickled plums according to the following recipe:

1. 10 kilograms of fruits are poured into 3-liter sterilized glass jars.
2. 8 tablespoons of sugar and 1 tablespoon of salt are dissolved in 5 liters of water.
3. The resulting brine is boiled, after which it is removed from the heat and placed to cool.
4. 250 milliliters of 9% vinegar is poured into the cooled brine.
5. Banks with plums are filled with cooled brine, closed with nylon lids.

The finished preservation is placed in a cool place - a cellar, a basement.

simple recipe

According to this recipe, pickled plums are prepared as follows:

1. 10 kilograms of plums are poured into prepared 3-liter glass jars.
2. in 5 liters cold water dissolves 200 grams of sugar and salt.
3. The brine is boiled over low heat, after which it cools for some time to room temperature.
4. Jars with fruits are poured to the top with cooled brine, covered with currant leaves on top.
5. For fermentation, the container with fruits filled with brine is covered with clean gauze and placed in a warm place for 6-7 days.
6. After a week, gauze is removed from the jars, currant leaves are removed and, if necessary, boiled cold water is added.

Containers with finished preservation are closed with screw or nylon lids and stored for 5-6 months in a cool place.

Variant with malt

Possessing original taste and the smell of pickled plums is prepared according to this recipe as follows:

1. 10 kilograms of plums are placed in sterilized glass jars.
2. 3 tablespoons of salt and 10 tablespoons of granulated sugar dissolve in 5 liters of water.
3. The brine is boiling.
4. At the bottom of an enameled pot or bucket, 200-250 grams of dry rye or wheat straw is poured.
5. The straw is poured with hot brine and infused for some time (3-5 minutes).
6. The brine is filtered through a colander.
7. Jars with fruits are filled with hot brine, closed with nylon lids.
8. To ferment the brine-filled fruits, the jars are placed for 3 days in a warm place, after which they must be removed to a cool cellar or basement for a month.

A month later, plums can already be eaten, used for salads, as a side dish for various dishes.

With mustard and spices

Pickled plums, which have a very pleasant taste and unique aroma, prepared according to this recipe as follows:

1. 10 kilograms of plums are poured into an enameled bucket or pan.
2. To prepare the brine, 10 tablespoons of sugar, 1.5 tablespoons of salt are dissolved in 5 liters of water, 50 grams of whole bay leaf, 25 grams of mustard powder are added.
3. The brine is boiled over low heat, after which it is allowed to cool for some time.
4. The cooled brine is filled with a container with fruits.
5. The container is covered with oppression and placed for a month in a cool place.

Ready preservation can be stored in a basement or a cool cellar for 4-5 months.

With honey

To prepare soaked plums with honey, you need:

1. Pour 2 kilograms of plums into a three-liter jar.
2. Dissolve 150 grams of liquid honey and 0.5 tablespoon of salt in 2 liters of warm boiled water.
3. Pour the container with the fruits to the top with brine and, closing the nylon lid, put in a cool place for 10 days.
4. After 10 days, remove the jar for a month in a cool place.

Preservation will be ready for consumption in 30 days

With mustard and fragrant herbs

According to this recipe, pickled plums are prepared in the same way as with mustard and spices, while replacing the latter with fragrant herbs - 3 green mint shoots, a teaspoon of dried and chopped oregano.

With rye bread

According to this recipe, soaked plums are prepared for the winter as follows:

1. 10 kilograms of plums are placed in enamel pan or a bucket.
2. 250-300 grams of rye crackers are placed at the bottom of another container and poured with brine from 5 liters of water, in which 200 grams of sugar and salt are dissolved.
3. The brine is boiled over low heat, after which it is allowed to cool to room temperature and filtered through cheesecloth.
4. The cooled brine is poured into a container with plums, oppression is placed on top and placed in a warm room for 2 days.

When the fermentation stops, the preservation is placed in the basement or cellar for a month, after which the plums can already be eaten.

Blank storage

Store the finished preservation in the basement, cellar or refrigerator, at a temperature not exceeding +5 0C.