Plum stuffed in honey marinade
A recipe for a savory appetizer of plums stuffed with garlicky greens in a fragrant honey-spiced marinade. This is a great winter preserve that pairs well with meat, poultry, or a cheese platter.
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September 30, 2026, 11:44 PM
Water — 250 g
Honey - 50 g
Salt - 10 g
Apple cider vinegar - 30 g
Vegetable oil - 30 g
Allspice - 1 tsp.
Black pepper (peas) - 0.5 tsp.
Coriander (seeds) - 0.5 tsp.
Mustard seeds - 0.5 tsp.
Cloves - 4 pcs.
Recipe for "Plums stuffed in honey marinade":
Ingredients for preparing Marinade for preserving plums, prepared in a saucepan, t/m "Kukmara"
Wash the plums, make slits in half lengthwise, and remove the pits. For the plum filling: wash and dry the herbs, then chop finely. Chop the garlic using a fine-mesh grater or a garlic press.
Top the plums with garlic herbs.
Place the stuffed plums tightly into clean jars, add hot pepper (cut into rings), and all the dry spices.
Pour water into a saucepan, add salt, honey, oil, and vinegar. Bring the marinade to a boil.
Place the jars of plums in a sterilizing pan (line the bottom with a silicone mat). Pour warm water into the pan between the jars. Once the water boils, sterilize the jars at a constant boil for about 20 minutes. The plums should be thoroughly heated through. Seal the jars with clean, dry lids. Do not invert jars with screw-on lids. Yield: two 600g jars.
In a month or two the plums will be well marinated.
