The Opole plums pickled in vinegar are a type of produce belonging in category “Nuts, seeds, grains, vegetable and fruit (processed and non-processed)”. The ingredients are: plums (not fully ripe), 5% vinegar, sugar, cinnamon, cloves. Directions: Step 1 – pick plums (not fully ripe), wipe them, prick in a few places and put into a jar or clay pot; Step 2 – for 2 kg of plums – boil 1 ½ litre of vinegar and 600 g of sugar, add cinnamon and cloves; Step 3 – when the syrup cools down – pour it over the plums for the night; Step 4 – the next day pour off the syrup, re-boil it and re-pour over the plums; Step 5 –repeat that procedure 5 times, for five consecutive days; Step 6 – plums prepared in that way, sealed with wax paper or in a twist cap jar should be kept in a cool, dry place, occasionally checked whether the syrup has not become thinned – if so, pour it off, add sugar, bring to the boil and re-pour over the plums. The Opole plums in vinegar are added to meats (bone-in ham), appetizers or salads. For those interested in preparation of plums in vinegar Ms Teresa Kamieniecka-Hreczaniuk organises demonstrations, tasting shows and popularises the recipes. Contact - phone: (+ 48)77 420 18 57