I remember running around with the other kids on the block sucking on salted plums as a little girl. I forgot all about them until someone mentioned them and how expensive they are now for just a few dried plums. I thought since I had a bag of dried but soft prunes I would make some. They came out wonderful. So with that, I thought I'd share. This is not for all folks but 4 dried prunes holds a lot of potassium.Ingredients:
- One bag soft dried prunes. Pitted is best but not necessary about 3 lbs
- One cup salt
- 1 1/2 teaspoon citric acid
- 1/2 teaspoon cayenne red pepper (Optional)
- Mix all dry ingredients in a bowl.
- Add prunes and mix well.
- Let sit 12 hours in the bowl. Then brush off excess salt
- Put on a cookie sheet to let air dry. Or put in oven lowest temperature to desired texture. 3 to 6 hrs.
- Store in a air tight container once cooled.
Well, for those interested now you know how easy it is to make. Please feel free to share with others on Instagram, facebook, Pinterest, or your own collection of recipes...be my guest. Thanks for stopping by. Till the next time...many blessings.
Sincerely,
Mary Helen
#maryhelenstestkitchen
7 comments:
Literally eating one in the middle of a lemon on a roadtrip back home to Ft Worth. I bought a few sad tiny ones and am definitely going to try my own batch! Thank you for this!!
I’ve made these several times I don’t put the pepper on them just the salt and citric acid and they are the perfect snack. My brothers tried them and told me they remind them of the ones when we were kids, only better without the seeds..... thank you for this recipe. Pat
I’ve made these several times I don’t put the pepper on them just the salt and citric acid and they are the perfect snack. My brothers tried them and told me they remind them of the ones when we were kids, only better without the seeds..... thank you for this recipe. Pat
This is great. I’e been searching all over the net for a recipe. One question, however:
What is the amount in a “bag” of dried plums? I don’t want to use too much or too little salt.
I don't know what she considers to be a "bag"; but, I use two 6oz bags, for 12 oz total. I also do not use a full cup of salt. I use about 1/4 to 1/2 cup of sea salt. Since I don't have citric acid, I just squeeze in about 1/2 lemon and mix it all together with my hands. After the saladitos are done drying out, I put about 1/4 cup of salt in a coffee grinder and blend the salt into a fine powder. I then shake the saladitos and fine salt powder in a large ziploc bag to coat them.
I also make a second batch of the saladitos enchilados. To the salt and lemon mix at the beginning, I add about 1 tsp of Tajin seasoning and 1/2 tsp. of cayenne chile powder. Then, after dry, I add a little bit of the salt powder and chile de arbol chile powder (you can buy in a packet) and shake all of that in a ziploc bag.
Everyone seems to love them. I hope this helps!
OMG I miss these in oranges. I have moved to NC and can not find them anywhere thank you for this recipe. I will now make my own saladitos!
The way I make them is to purchase a 16 oz bag of plain salted saladitos and play them in flat baking Pyrex that is at least 2 inches deepI add about a full cup of mixed chili powders. My two usual powders are powdered red pepper and powdered Cayenne pepper. I squeze enougn lemon juice into them so that they are fully immersed in the real citric juice. Then I let them sit inside my home in a warm place in open air. Every few days I mix them about once a week then more frequently as they start to dry. Depending on season it can take from 4 to 10 weeks. I used to dry them much faster by playing them outside in direct sunlight but this cooks out the lemony taste. Yes it's a long process but it is so worth it. Now im going start with real prunes and go with that.
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