Marinovanie Slivi V Vishni

Pickled Plums

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 6 or 8 prune plums to each pint of juice
  • ½ a tumbler of vinegar, and to each quart of combined juice and vinegar
  • 1 lb. of sugar, a little cinnamon, a few cloves and peppercorns.


Put some of the ripest plums in an earthenware pot with a little water, and cook in a moderate oven till very soft. Strain off all the juice, mix with the vinegar and sugar, put in a saucepan and bring to the boil. Simmer till the sugar has dissolved. Put the remaining plums in jars and, when the vinegar, etc., is cool, pour it over the plums and cover closely with an air-tight lid or with paper. These are often served with game.