Method for pickling green plum fruits

The invention provides a method for pickling green plum fruits, which comprises the following steps: a. picking up green plum fruits; b. removing impurities and cleaning; c. desulfurization; d. deacidification; e. preparing low-salt pickling liquid; f. controlling the temperature of the pickling liquid; and g. pickling the green plum fruits in a pickling pond for 25 to 30 days. The method has theadvantages that: the green plum fruits are pickled under a condition of less than 6 percent salt concentration; and the high acidity and the high osmotic pressure are utilized to restrain the growth and breeding of microbes, so that the pickled green plum fruit keeps the original light-scent taste, and the shelf life reaches nearly 30 months; and, the following processing steps are simple, the desalting step is unnecessary, the processed product has good quality, the organic acid and nutritive materials are insusceptible to loss, the green plum fruit can also be processed into various products, thereby facilitating th