Firm, unripe green plums keep their tartness as they ferment in a salty vinegar brine in this refreshing pickle for winter. Serve it as an appetizing side with grilled meats and rice.
Wash the green plums thoroughly and prick them in several places with a fork.
Pack the plums tightly into a sterilized jar with the garlic.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Let it cool until warm.
Pour the warm brine over the plums until they are covered, then seal the jar tightly.
Let the plums ferment in a cool, dark place for 2 to 3 weeks. They are ready when they taste tart and their color has darkened.
Important: Choose firm, fully green plums; ones that are starting to soften may become mushy in the pickle. Sterilize the jars and keep the plums completely submerged in the brine. The pickles will be ready after 2 to 3 weeks. Refrigerate after opening.
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