In our pantries of our great -grandmothers and grandmothers there were preserves, which today are coming back to favor today. One of them was famous Plums like olives – Small green fruit immersed in an aromatic pickle, which resembled the taste and structure of popular Mediterranean olives. Their preparation did not require any complicated ingredients. They were made of local fruits – a mirabelle, combining tradition with clever management.
Read also:
Before olives appeared in Polish stores for good, Polish housewives had to find a clever way to prepare their substitutes. Green mirabelles – immature, which is why even harder and slightly tart – marinated in an aromatic pickle of salt, additives and spices. As a result, they were created Polish olives – home version of delicatessen, which in the 20th century was difficult to access and expensiveimported mainly from Italy or Dalmatia.
Tak zamarynowane They have a unique taste – slightly sour, herbal, subtly sweet. Their skin is delicate, and the flesh and full of aroma. After a few weeks in the lagoon they gain character, which is very similar to classic olives.
Although the preparation of Polish mirabelles olives is not difficult, it certainly requires some patience. Green fruits should be collected early enough – before they start softening and gaining golden color. After thoroughly washing, the mirabelle is marinated in the salt marinade with the addition of horseradish and garlic. Waiting is key – they only get the best taste after a few weeks. It is then that they become an ideal addition to salads, meats, or simply a snack for fresh bread.
Ingredients:
- water,
- kitchen salt (1 copy of a spoon for each liter of water),
- horseradish leaf and root,
- garlic (raw and then also baked) – a few teeth per liter jar,
- dried thyme, rosemary, oregano – according to preferences,
- possibly chili pepper,
- Oliwa (a lot, to flood plums).
Method of performance:
Wash the mirabelles thoroughly and postpone. Prepare clean (preferably scalded) large jars and put plums in them. Pour water with salt (in the right proportion) – so that everything is covered with liquid. Press the leaf and root of horseradish and several cloves of garlic on top. Add some pickle if the ingredients protrude above it. Turn off tightly and set aside the jars for 3 weeks in a dark place.
After this time, open glass vessels and fruits. Turn off plums into smaller jars and season with dried spices – thyme, rosemary and oregano. You can also add a few teeth of baked garlic, which will give the preparations a unique taste. If you like sharp snacks, add chopped chili pepper. Pour the plums with olive oil and turn the jars. Set aside for a week so that the mirabelles pass the aroma of add -ons. Store in the pantry, and after opening – in the fridge.
Polish mirabelle olives are an example of kitchen resourcefulness. At a time when it was necessary to deal with what is available, regulations were created that amazed to this day.
Source: NowowoPuje.pl
