Delicious Pickled Green Plums (MaeSik JangAchi) & Syrup
Make Healthy Pickled Green Plums and Refreshing Syrup from Plump Green Plums!
As the sun shines brightly this season, let’s make delicious pickled plums and refreshing plum syrup from vibrant green plums. This is the start of a healthy plum recipe that will enrich your dining table this summer.
Main Ingredients
- 2kg fresh green plums
- 2kg granulated sugar or white sugar
- 2-3 Tbsp vinegar (for washing plums)
Cooking Instructions
Step 1
Select fresh and firm green plums for making pickles and syrup. Fill a bowl with enough water to submerge the plums, add 2-3 tablespoons of vinegar, and mix well. Soaking them for 5-10 minutes will remove surface impurities, allowing for a cleaner wash. Rinse thoroughly 2-3 times with clean water and completely drain.
Step 2
The stems of the plums can impart a bitter taste, so carefully remove them one by one using a toothpick or the tip of a thin chopstick. While this step might be a bit tedious, it will significantly enhance the clean flavor of your finished pickles and syrup.
Step 3
This is the process of removing the plum pits. Make a cut along the plum’s natural line with a knife, then carefully separate and remove the pit. Removing the pits can be time-consuming, but it’s crucial for the texture and taste of the pickles. Prepare only the plum flesh.
Step 4
We have diligently prepared 2kg of plums by removing the pits and cutting them into bite-sized pieces. This prepared plum flesh will be the core ingredient for making pickles and syrup.
Step 5
Layer the prepared plum flesh and sugar into a clean, sterilized glass jar or airtight container. Start by adding plum flesh, then cover it with sugar, and repeat. Ensure the top layer is completely covered with sugar to prevent air contact and maintain freshness.
Step 6
This is what it looks like after about two days. You’ll see the sugar at the bottom starting to dissolve. Using a clean wooden spatula or chopsticks (ensure they are completely dry), gently stir the sugar at the bottom to help it dissolve evenly and meld with the plums.
Step 7
As time passes, the green color of the plums will gradually fade, indicating the ripening process. After about 100 days of aging, you can separate the plum flesh and store it in an airtight container to enjoy as pickles. Pour the remaining plum syrup into separate bottles and store in the refrigerator. This syrup is versatile for various cooking applications or can be diluted with cool water for a refreshing beverage.
Step 8
This is the appearance after about a month of aging. The plum flesh has turned a appetizing color, and you might notice it becoming slightly wrinkled and releasing a subtle, sweet plum aroma. You’ll likely find yourself eagerly anticipating the time when it’s ready to eat. Just a little more patience for perfect deliciousness!
