Long Plum Pickle (Nar Kollee Bhyar)

Ingredients

• 2 pounds Long plums (nar kollee bhyar), peeled (Also called nar kollee bhyar by natives)
• 0.25 cup Salt, for initial curing (For sun-drying the plums)
• 8 whole Fresh green chilies, whole (Adjust to taste)
• 12 cloves Garlic cloves, peeled (Keep whole)
• 3 ounces Fresh ginger, finely sliced (About a 3-inch piece)
• 2 tablespoons Black peppercorns, whole
• 2 tablespoons Salt, additional (For the final pickle)
• 3 cups White vinegar or malt vinegar (Enough to cover all ingredients)

Instructions

1. 1Remove the peel from the long plums. Set the peeled plums aside.
2. 2Place the peeled plums in a shallow dish or tray. Sprinkle the initial salt over them, tossing to coat. Place the dish in direct sunlight for 1 to 2 days, turning occasionally.
3. 3After sun-drying, drain away all the salt water that has accumulated. Pat the plums dry with a clean cloth if needed.
4. 4Peel the garlic cloves and keep them whole. Slice the ginger finely. Keep the fresh chilies whole. Have the peppercorns and additional salt ready.
5. 5In clean, sterilized glass bottles or jars, create alternating layers: start with a layer of plums, then add some fresh chilies, garlic cloves, sliced ginger, and peppercorns. Sprinkle a little of the additional salt. Repeat the layers until all ingredients are used, ending with spices on top.
6. 6Pour vinegar into the bottles, ensuring it covers all the ingredients completely. Leave about half an inch of headspace at the top.
7. 7Cork or seal the bottles tightly. Place them in direct sunlight for 15 to 20 days, bringing them indoors at night. Shake the bottles gently every few days to distribute the spices.
8. 8After the sun-curing period, store the bottles in a cool, dark place. Allow the pickle to age for 6 months before opening and using. The pickle will develop its full flavor during this time.