Put the dill at the bottom of the jar, then at the top, and a few branches in between the plums.
(Chefs Note: if you disinfect the jar before it, you can prevent it from becoming moldy or rotting. You can store it for longer.)
I put the washed plums in the glass, sprinkled with garlic cloves.
I boil pleasantly salted water with a few grains of pepper, juniper, carnation, and coriander.
(Chefs Note: Sometimes I add mustard seeds, sometimes smaller onions.)
I put green grapes, horseradish, cherry leaves on top.
Cover it with gauze, I put the breadcrumbs on it.
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.)
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.
Enjoy!
