LOCATION: Recipes >> Preserving >> Umeboshi
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Umeboshi
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5 lbs small plums
3 lbs salt
In a large glass jar, alternate layers of plums and salt. Let stand
at room temperature for one week. Remove plums after that time,
and dry in shade for five days. Return to pickling liquid for
storage. (Some add shiso leaves at this time, to give the plums a
red color. Do so if shiso leaves are readily available to you.)
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