Pickled Plums for Cold Days – Azerbaijani Recipe The sweetness disappears, and they can be served just like olives!

Preparation:

1. Choose the right plums: Use firm, underripe plums — overripe ones have soft flesh and thin skins that will burst during marinating.

2. Prep the fruit: Wash the plums and let them dry. Using a fork with sharp tines, deeply pierce each plum — almost to the pit.

3. Make the marinade:
   In an enamel pot, combine the vinegar, sugar, cloves, peppercorns, and bay leaves (add the cinnamon later).
   Bring to a boil, stirring to dissolve the sugar. The marinade will be thick and small in volume — that’s normal. As the plums release juice, the amount of liquid will increase.

4. First marination:
   Pour the boiling marinade over the pierced plums in a bowl. Gently shake the bowl so all plums are coated.
   Cover with a clean towel and let sit at room temperature overnight.

5. Second marination:
   The next day, drain the marinade, bring it to a boil again, and pour it back over the plums. Let sit again for 10–12 hours.

6. Third and final step:
   On the third day, bring the marinade and plums to a boil in the pot. Add 1 heaping tsp of cinnamon and simmer for 5 minutes over low heat.
   Let the mixture cool completely.

7. Jar it up:
   Once cooled, transfer the plums to clean jars. Bring the marinade to a boil one last time, simmer 5 minutes, and pour over the plums.
   Seal with plastic or reusable metal lids. Once fully cooled, store in the refrigerator.

🧊 These plums are incredibly flavorful and aromatic. They go quickly and can also be served as a sweet-savory dessert!