A refreshing winter recipe in which unripe green plums are turned into a pickle in a salted-vinegar brine while keeping their sourness. It comes to the table as an appetizing accompaniment to grilled meats and rice pilafs.
Wash the green plums thoroughly and prick them in a few places with a fork.
Pack the plums tightly into a sterilized jar along with garlic.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then let cool to lukewarm.
Pour the lukewarm brine over the plums to fully cover them, and seal the jar tightly.
Let it ferment in a cool, dark place for two to three weeks; it's ready once the plums turn sour and their color darkens.
Important: when choosing plums, prefer firm and completely green ones, ones that have started to soften will get crushed in the pickle. Sterilize the jars and make sure all the plums stay under the brine; it's ready to eat after two to three weeks, and once opened, store it in the refrigerator.
Pricking the plums with a fork in a few spots lets the brine penetrate faster and helps the pickle mature earlier.
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