Fitness Recipe: Green Plum Pickles
Fitness Recipe: Green Plum Pickles

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, fitness recipe: green plum pickles. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Fitness Recipe: Green Plum Pickles is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Fitness Recipe: Green Plum Pickles is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have fitness recipe: green plum pickles using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Fitness Recipe: Green Plum Pickles:
  1. Take Green plums
  2. Make ready (Chef’s Note: You can use as many green plums as you want or as many to fill up you jars, depending on how many do you have.)
  3. Prepare A few cloves of garlic
  4. Get 1-2 strong peppers
  5. Make ready flowering, stalked dill
  6. Make ready (Chef’s Note: Of course, you need a good portion of fine green dills, and if it’s dried, the seeds are droopy, it’s good for your green plum pickle)
  7. Get 1 little sour cherry leaf (a light sour cherry leaf on top)
  8. Take 1-2 green bunches of grapes to acidify
  9. Take Salt and water
Instructions to make Fitness Recipe: Green Plum Pickles:
  1. Put the dill at the bottom of the jar, then at the top, and a few branches in between the plums. - (Chef’s Note: if you disinfect the jar before it, you can prevent it from becoming moldy or rotting. You can store it for longer.)
  2. I put the washed plums in the glass, sprinkled with garlic cloves.
  3. I boil pleasantly salted water with a few grains of pepper, juniper, carnation, and coriander. - (Chef’s Note: Sometimes I add mustard seeds, sometimes smaller onions.)
  4. I put green grapes, horseradish, cherry leaves on top. - Cover it with gauze, I put the breadcrumbs on it.
  5. Pour the lukewarm saltwater on the plum. - Cover it with an incompletely sealed plate and put it on for a little longer than the cucumber (it is enough for 2-4 days on a sunny day.)
  6. When done, I take the edible stuff out of it, put it in lockable pots/jars, pour the filtered juice and keep it in the fridge, it stops for several weeks and it just gets better.
  7. Enjoy!

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