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Fitness Recipe: Green Plum Pickles
Fitness Recipe: Green Plum Pickles

Before you jump to Fitness Recipe: Green Plum Pickles recipe, you may want to read this short interesting healthy tips about The Foods You Choose To Eat Will Effect Your Health.

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Now when it comes to the main food items that you should have for dinner, you may well want to make sure you are eating plenty of fish, particularly salmon, and lean protein. The great thing about salmon is that as well as other nutrients additionally it is loaded with Omega-3. And when it comes to lean protein, you should bear in mind that you only need about 3 ounces to get your daily requirements. To be able to minimize your fat intake you should cut off any visible fat before you cook the meats.

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We hope you got insight from reading it, now let’s go back to fitness recipe: green plum pickles recipe. You can cook fitness recipe: green plum pickles using 9 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Fitness Recipe: Green Plum Pickles:
  1. Use Green plums
  2. Use (Chef’s Note: You can use as many green plums as you want or as many to fill up you jars, depending on how many do you have.)
  3. Use A few cloves of garlic
  4. Prepare 1-2 strong peppers
  5. You need flowering, stalked dill
  6. Prepare (Chef’s Note: Of course, you need a good portion of fine green dills, and if it’s dried, the seeds are droopy, it’s good for your green plum pickle)
  7. Use 1 little sour cherry leaf (a light sour cherry leaf on top)
  8. Use 1-2 green bunches of grapes to acidify
  9. Take Salt and water
Instructions to make Fitness Recipe: Green Plum Pickles:
  1. Put the dill at the bottom of the jar, then at the top, and a few branches in between the plums. - (Chef’s Note: if you disinfect the jar before it, you can prevent it from becoming moldy or rotting. You can store it for longer.)
  2. I put the washed plums in the glass, sprinkled with garlic cloves.
  3. I boil pleasantly salted water with a few grains of pepper, juniper, carnation, and coriander. - (Chef’s Note: Sometimes I add mustard seeds, sometimes smaller onions.)
  4. I put green grapes, horseradish, cherry leaves on top. - Cover it with gauze, I put the breadcrumbs on it.
  5. Pour the lukewarm saltwater on the plum. - Cover it with an incompletely sealed plate and put it on for a little longer than the cucumber (it is enough for 2-4 days on a sunny day.)
  6. When done, I take the edible stuff out of it, put it in lockable pots/jars, pour the filtered juice and keep it in the fridge, it stops for several weeks and it just gets better.
  7. Enjoy!

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