Polish pickled plums have a unique taste that is both sweet and sour. Śliwki w occie are soaked in a special vinegar mix.
They’re perfect as a side dish, a quick snack, or something one-of-a-kind to add to your cheese plate. Made with easy-to-find ingredients and natural ways of keeping them fresh, these plums are a true taste of Poland. Try them and discover a new favorite!
How To Make Polish Vinegar Pickled Plums?
Step 1 – Wash & Pit The Plums
Cut the plums in half.
Step 2 – Place The Plums In The Jars
Make sure the jars are clean and the lids are new.
Step 3 – Make The Marinade
Place water, vinegar, sugar, and cloves (optionally) in a pot. Bring to a boil. Mix to dissolve the sugar.
Step 4 – Cover The Plums With Marinade
Twist off the jars.
Step 5 – Pasteurize The Jars
Place the jars in the cold oven. Heat the oven to 230ºF (110ºC). Keep the jars in the hot oven for 20 minutes.
Turn off the oven and wait until the jars are completely cold.
You may keep them like that for up to a year.
Disclaimer: This is a cherished, traditional, old-fashioned recipe passed down through generations. Please be aware that food preservation science and safety guidelines have evolved. Modern, tested canning methods are recommended for safety. This recipe is shared for its cultural and historical value. Use this method at your own risk.
Polish Vinegar Pickled Plums Recipe
Polish Vinegar Pickled Plums Recipe
Ingredients
- 2 lbs / 1 kg of plums
- 1 cup of water
- 1 cup of vinegar
- 1 ½ cup of sugar (13oz / 370g)
- 5 cloves (optionally)
Instructions
- Wash and pit the plums. Cut them in half.
- Place the plums in the clean jars.
- Place water, vinegar, sugar, and cloves (optionally) in a pot. Bring to a boil. Mix to dissolve the sugar.
- Cover the plums with marinade.
- Twist off the jars.
- Pasteurize the jars
- Place the jars in the cold oven. Heat the oven to 230ºF (110ºC). Keep the jars in the hot oven for 20 minutes.
- Turn off the oven and wait until the jars are completely cold. You may keep them like that for up to a year.
Notes
Disclaimer: This is a cherished, traditional, old-fashioned recipe passed down through generations. Please be aware that food preservation science and safety guidelines have evolved. Modern, tested canning methods are recommended for safety. This recipe is shared for its cultural and historical value. Use this method at your own risk.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 423Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 12mgCarbohydrates: 105gFiber: 4gSugar: 100gProtein: 2g
These data are indicative and calculated by Nutritionix
