How To make Spicy Pickled Plums
2 lb Firm ripe plums
4 Allspice berries
4 sm Dried red chilies
4 Cinnamon sticks (1")
6 Whole cloves
4 Blades of mace
3 c Distilled malt vinegar
3 c Sugar
Sterilize 2 quart jars. Keep hot until needed. Prepare lids as manufacturer directs. Prick plums several times with a cocktail stick. Half fill hot jars with plums. Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2 blades of mace to each jar. Add
remaining plums to fill jars. In a saucepan, combine vinegar and sugar and bring to a boil, stirring to dissolve sugar. Boil 5 minutes. Pour hot vinegar into jars to cover plums completely. Wipe rims of jars with a clean damp cloth. Attach lids and place in canner. Process 20 minutes in a boiling-water bath. Store in a cool dry dark place at least 1 month before serving. Makes 2 quarts. NOTE: Garnish with a fresh mint sprig, if desired, and serve with cold meats and salads.
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Maesil extract (Maesil-cheong) is used widely in traditional Korean cuisine as a sweetener. It's made from maesil (aka green plums) and makes many dishes much more delicious than if you just used sugar. The result is more flavorful, fragrant, fresh, and complex. Maesil is also known to be really good for you, and Koreans believe preparing food and tea with maesil has many health benefits.
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Ingredients:
1.8kg Whole duck
2.5tbsp Dark soy sauce
Seasoning:
1/2 tbsp Onion powder
1/2 tbsp Garlic powder
1 tsp Ginger powder
1/4 tsp Chinese 5 spice powder
1/2 tsp Chicken powder
1/2 tsp Salt
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25g Sliced garlic
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1 stick Cinnamon
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Today I'm going to be making traditional Umeboshi.
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Super sour and salty, has a unique flavor. It's our secret of longevity.
People buy Umeboshi these days, but I stick on homemade.
This is the last Ume-Shigoto of the year. Let's get started a year journey with me!
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2kg Ume: ripe yellow Japanese Plum
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Plums are a beautiful fruit to stew in autumn and winter especially with the spices of star anise, cinnamon quills and cardamon pods. They are such warm flavours!
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