404 alum recipes

Ripe plum filling for pierogies uses fresh peeled plums with sugar and cinnamon tucked inside pierogi dough. A traditional Eastern European sweet dumpling filling with three ingredients.

Sesame-crusted tofu cubes fried golden and served with a homemade plum dipping sauce made from fresh plums, soy, and teriyaki. A vegetarian party appetizer that serves 16.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Plum conserve with oranges and walnuts: a rich, old-fashioned preserve of plums and whole ground oranges simmered with raisins and sugar, studded with walnuts. A nutty, jammy spread for toast and cheese.

Heritage crystal pickles brined for 5 days, boiled with ginger and alum, then simmered in sweet pickling spice syrup until glass-clear. A Southern canning tradition worth the wait.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Crisp whole green beans pickled with dill seed, garlic, red pepper flakes, and alum for extra crunch. A classic canning recipe that yields 7 pints of spicy, tangy dilly beans.

Old-fashioned cinnamon pickles made from cucumber rings soaked in pickling lime and candied in a sweet cinnamon syrup over 4 days. A cherished Southern canning tradition.

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

Plum conserve with lemon, cinnamon, raisins, and walnuts. Old-fashioned chunky preserve thicker than jam, perfect for cheese boards, scones, or roast pork accompaniment.

This low fat and low calories sorbet is perfect during the hot summer day, it helps you cool down the body and satisfy the mouth.

Fresh lemon juice adds the refreshing taste, cinnamon gives the warm flavor; plum and almonds together make this cobbler fruity and nutty; all the ingredients let this cobbler taste absolutely delicious!

Old-world pickled cherry tomatoes with dill seed, garlic, and peppercorns, packed with grape leaves for crisp texture. Russian-Ukrainian fermentation tradition in canning jars.

Georgian lobio tkemali: tender red beans tossed warm with tangy plum jam, red wine vinegar, garlic, and fresh cilantro. Served at room temperature. A taste of the Caucasus.

Spicy homemade dill pickles with hot chili peppers, garlic, mustard seeds, and fresh dill in a vinegar brine. Crunchy, fiery refrigerator pickles ready in 3 to 4 weeks.