Hunny and Viz are helping my Dad to make "Umeboshi" pickled Japanese plum.

This plum is green or yellow with blush of slight red, taste very sharp and maybe give you an indigestion if you eat as it is. But it smells fantasticly sweet and fresh! Very tempting to pop one in a mouth!

They took little stems off plums and washed quickly in a alcohol and covered them with salt.

And put them all in storing jars and leave them to do their work.

That`all. we had two jars!

It will have to be left for a year at least till we can eat it.

This one, my Dad pickled them two years ago.

It`s sour and salty, and colour has changed to reddish brown.

We eat it with rice, or puree it to mix into sauses for fish, meat and veges.

It`s got anti-bacterial propaty so we often put in a lunch box as preservative in spring-summer time.