How to cook prunes for the winter with garlic and spices

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The appetizer will decorate any festive table and will be one of the first to be eaten, because it is an unusual, but very tasty dish.

According to this recipe, the plums are fragrant, rich and moderately spicy – in short, a real delicacy.< /p>

Details

Products (for 2 cans of 0.5 l each):

• plums – 3 kg;
• salt and sugar – a few pinches each;
• garlic – 8 cloves;
• pepper chili – 2 pods;
• vegetable oil – liter;
• basil (dried) and oregano – 1 teaspoon each;
• rosemary and coriander – ½ teaspoon each spoons;
• cardamom and cinnamon – a quarter of a teaspoon each.

In each jar:

• salt – ½ teaspoon;
• sugar – 2 tablespoons;
• vinegar (apple cider 6%) – tablespoon.

Step-by-step preparation

1. Cut the plums in half and remove the stones. Then they are placed on the grid of the dehydrator. You can also dry it in the oven, the main thing is that the temperature is +70 °C. The process takes exactly 24 hours. Before drying, sprinkle the plums with salt and sugar.
2. The finished plums should be soft and elastic. They should not be wet or overdried.
3. Next is the turn for basil, oregano, rosemary, coriander, cardamom, cinnamon. The spices must be mixed.
4. Then prunes, garlic slices, hot pepper rings are laid out in layers in the jars. Each layer is lightly sprinkled with spices. The plums should be stacked as tightly as possible.
5. After stacking the plums, garlic and pepper, sugar, salt and vinegar are added. The oil is heated in a saucepan “until the first bubbles”.
6. Containers are filled with vegetable oil, closed with lids and the cans are slightly shaken so that the sugar and salt dissolve. The blanks are stored only in the cold, so choose a cellar or a refrigerator.