Recipe: Delicious Low Sodium Pickled Plums- How to Dry Kanto pickled Plums (White Pickled Plums)

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Wash plums gently, remove hulls with a bamboo stick, and dry well with paper towels one by one. Please make sure the plums are dried well otherwise the moisture of plums will cause growing mold in the jar. Wash the fruit and prick each plum with a fork. You can have Low Sodium Pickled Plums- How to Dry Kanto pickled Plums (White Pickled Plums) using 3 ingredients and 7 steps. Here is how you cook that.

Ingredients of Low Sodium Pickled Plums- How to Dry Kanto pickled Plums (White Pickled Plums)

1. Prepare 3 kg of Low sodium pickled plums.
2. It's 1 large of Sieve.
3. It's 1 of Bricks.

Put all the other ingredients into a saucepan and bring to a gentle boil, stirring until the sugar has melted. Keep boiling the syrup until it thickens, pour over plums. Separate the sliced plums by variety into airtight containers. Pour the pickling liquid over plums.

Low Sodium Pickled Plums- How to Dry Kanto pickled Plums (White Pickled Plums) step by step

1. Store pickled plumsfor 20 or more days. Then dry them outside during three days of good, sunny weather. To dry: place the plums on a sieve so that they aren't touching, then, set outside to dry..
2. Place a brick under the sieve to give it good ventilation, and start drying mid-morning (around 10). Flip them over after 2 hours, and lay them flat in a sunny area..
3. At the same time, place the storage container in the sunshine..
4. Return the plums to the container with the plum vinegar on the first day while they are still warm, and bring them in the house..
5. On the second and third days, put them back out in the sun to dry, leaving them overnight. At night, cover them with a net, and let them sit out on the balcony..
6. After they have dried, transfer to storage jars, or an earthenware pot. Store the liquid separately..
7. It's sanitary to cover with a tight mesh laundry net when drying..

Wipe rims of jars with a clean damp cloth. Attach lids and place in canner. Japanese plums can then be broken into red plums, black plums (more of a dark purple color), and yellow plums. The skin of the plum is smooth, covered with a white powder called a bloom, and edible. It's low in calories, cholesterol, fat, and sodium.