Pickled prunes

Dried black plum fruits are a very common dried fruit called prunes in many countries. For the production of quality prunes, fruits are carefully selected, and it is desirable to use ripe and juicy bones, which are first blanched and then cooled in running water and dried in steam dryers.

It is noteworthy that after drying, prunes are necessarily treated with glycerin, due to which the finished product acquires its characteristic color. Black prunes are considered ideal, which should be soft with a sour-sweet taste.

As you know, to make one kilogram of high-quality prunes, you need as much as five kilograms of fresh fruits. It is clear that pruning production is most common in countries where black plums grow. Thus, the most famous exporters of this dried fruit are Americans along with Argentines and the French.

Prune is widespread in culinary affairs, where it is most often used as an additive to various cereals, sweet dishes, and pastries. However, a product called pickled prunes, which is usually made at home, is also popular. It is very convenient to have a jar of aromatic pickled prunes at home to serve it with cold meat or pates as a savoury snack. In addition, it will be great for a baked duck or other bird.

To prepare pickled prunes, you need to take care of the availability of the required ingredients in advance, including the dried fruit itself, vinegar (best of all red wine), black tea, brown sugar and a number of spices, which will add their savoury note to the taste and aroma of the finished meal. From fragrant additives, cloves, sweet peas and nutmeg can most often be found in pickled prunes. In addition, many hostesses add alcohol to pickled prunes - for example, cognac or armagnac.

It is recommended to start preparing pickled prunes from the fact that dried fruit without seeds is steamed in brewed tea and left in this state for half a day. After that, the tea is merged and based on it, a marinade is prepared with the addition of vinegar, sugar and spices, which pours prunes, previously decomposed into cans.

At the end of cooking, a little alcohol is added to each container of pickled prunes and the cans are sealed tightly. Once cooled, pickled prunes can be stored in a dry, dark and cool place. Moreover, according to lovers of this treat, the longer the pickled prunes are stored, the more tasty and saturated it becomes.