How to pickle plums - step-by-step tutorial

Plums have the effect of promoting the production of body fluids and quenching thirst. They are a very delicious fruit and many people like to eat them. Plums can be eaten in a special way. They can be made into pickled plums or dried plums. Plums have stomach acid. When pickling plums, they can be pickled with sugar. The pickled plums made in this way taste sweet and sour and can strengthen the stomach and help digestion. Next, let's take a look at the method of pickling plums.

How to pickle umeboshi

1. Put the plums you bought into a paper box for two or three days. Because the green plums you just bought are green, they are astringent. After a few days, they can change color slightly. Pick out the rotten plums and throw them away. Use a toothpick to gently peel off the stems of each plum, wash them with clean water, and drain the water. Then, put the plums into a sealed bag and add an appropriate amount of salt.

2. Remember to squeeze out all the air in the sealed bag before sealing it. Then gently shake the sealed bag to ensure that each plum is covered with edible salt. Take out the plums the next day and you will see a layer of plum vinegar on them. Then, continue to store them in a dark place. After about half a year, you can eat them.

How to make pickled plums

1. Pick the freshly bought plums, remove the branches and leaves and rotten plums, and soak them in clean water for half an hour, which will make it easier to wash off the residual pesticides. Then, gently scrub the surface of the plums and put them in a clean sieve to drain the water. Next, put the plums in a clean bamboo basket and put them in the sun for two days to drain the moisture in the skin.

2. Put the dried plums in a basin, add a lot of salt, and rub the plums with your hands. Next, add a layer of sugar in the bottle, and then add the plums. Sprinkle a layer of sugar every time there is a layer of plums. Next, seal the bottle and store it. Basically, it will take about a month to make the pickled plums.