Moroccan pickled green plums may not be something you've ever heard of, but in my husband's family they are such a treat that once the jar is opened it gets polished off in no time. The green plum season is very short, so you have to catch them when you can, which is now! I just googled pickled green plums and it seems that the Japanese are also fond of them! This is certainly something to try if you have a green plum tree, or are a little adventurous, but make a small quantity the first time, since these pickled plums are unusual.....they do grow on you though, speaking from experience!
- green plums
- kosher salt
- a few hot green peppers
Pour hot boiling water over the inside and outside of a large canning jar. Wash plums and make a slit on each side halfway through the plum. Pack the plums into the jar, add 4 tablespoons of kosher salt for a very large jar, and fill the jar with water that has been boiled but set aside to cool. Seal jar and wait a week. Today my sister in law instructed my husband to wait four days, we'll see if he can hold out even that long!
Basically the green plums turn yellow and become soft. Once you open the jar, refrigerate. I really don't know how the plums are served usually since my husband eats them standing up in the kitchen, but I have served them at the Shabbos table together with the salad course and for dessert as well. Enjoy!