Plums with apple cider vinegar. Pickled plums, recipe with step-by-step photographs. Dried plums in marinade
Today we want to offer several recipes for non-traditional plum preparation - pickled plums for the winter. Most housewives consider storing plums for the winter as a sweet addition to dinner. They often pamper their loved ones with plum jam, plum compote and nothing more. Many people don’t even realize that these dark blue fruits can be pickled for the winter. Pickled plums are very popular among those people who once tried this wonderful winter snack and it won their hearts.
There are many various recipes preparing pickled plums. In this article we want to offer some of the most popular ones. Choose the one that is more suitable for you, and we hope it will take its rightful place among your winter outfits. Let's get started and see how to pickle plums for the winter.
The Ugorka variety (also called Hungarian) is very suitable for preparing pickled plums. The fruits need to be taken ripe or even slightly unripe. Overripe and spoiled preparations are not suitable for this type. The plums must be thoroughly rinsed under running water, the remaining stalks removed and dried.
Plums prepared according to the recipe below can be used as a side dish for any meat product. The marinade can be poured over the poultry when cooking in the oven or added to it, giving them a refined taste.
Preparing pickled plums will take a lot of time, but believe me, it's worth it.
You will need the following ingredients:
- Plum (dense, slightly unripe fruits) - 3 kilograms;
- Sugar - 1.2 kilograms;
- 9% table vinegar - 1 glass (250 ml);
- Cloves - 10 pieces;
- Hot pepper - 10 peas;
- Ground cinnamon - 1 teaspoon;
- Bay leaves - 4 pieces.
Take plums that are dense, maybe even a little under-ripe. Overripe ones are not suitable, they have too thin skin and are too soft. During the cooking process they will simply burst and spread apart. Cook from overripe fruits better jam or compote. Wash the plums thoroughly under running water and remove the stems. Place the washed fruits on a kitchen towel or paper napkin and let them dry.
Using the sharp tip of a fork, pierce each plum. You need to pierce deeply, almost to the bone.
Place the prepared plums in a suitable enamel bowl and set aside. It's time to make the marinade.
To prepare the marinade, take an enamel pan. Place all ingredients in it except cinnamon and of course plums. Place the pan on the stove and bring to a boil, stirring and dissolving the sugar. The marinade will turn out thick, this should not bother you. In the future, the plum will give up its juice, thereby increasing the quantity and decreasing the thickness of the marinade.
Pour the boiling marinade over the plums. Cover the bowl with a towel or cling film and leave at room temperature for 10-12 hours. It is best to do this in the evening.
After the time has passed, pour the marinade into a suitable pan, place on the stove, and bring to a boil. Pour the boiling marinade over the plum again, cover with a towel and leave for another 10-12 hours.
Place the cooled plums in prepared (sterilized) jars. Place the marinade on the stove, bring to a boil, boil for 5 minutes and pour the hot plums into the jars. Seal with lids and after cooling, store in a cool place.
To prepare, take:
- 7 kilograms of plums;
For the marinade:
- 1 liter of 9% vinegar;
- 3 kilograms of sugar;
- 1 package bay leaf(10 grams);
- A pack of allspice, not ground;
- 10 carnations.
Place the plums, previously washed and dried, in a pan or other suitable container.
In a separate bowl, mix the ingredients for the marinade and bring to a boil.
Pour the boiling marinade over the plums and leave to cool to room temperature.
Then drain the marinade, put it on the fire again, let it boil, boil for 2 minutes. Pour in the plums again and let cool to room temperature again. We carry out this manipulation 5 times. Drain the marinade 6 times and place the plums in sterilized jars.
Boil the drained marinade and pour it into the jars of plums. Roll up the lids.
Another recipe for an original, tasty snack for the winter is pickled plum with garlic. This pickled plum is a great addition to a dish of fried meat or baked poultry.
To prepare this simple sweet and sour snack with a pleasant piquant taste, take one kilogram of plums. Plums, as in previous recipes, should be firm. The Hungarian variety is best suited. Wash the fruits and dry them. Then, using a thin stick, carefully squeeze out the seeds, while the plum should remain intact. You can use a Chinese stick or pencil. Or you can, without completely cutting off the “cap” of the plum, carefully remove the pit with a knife.
Prepare the marinade. Pour 400 milliliters of 10% vinegar into the pan, add 600 milliliters of water, or select the ratio of water and vinegar to obtain a 3-4% vinegar solution.
Add 250 grams of sugar, 6-8 clove buds, a small cinnamon stick or half a teaspoon of ground cinnamon to the pan. Add 5-6 peas of allspice.
Place the marinade over medium heat. When it boils, reduce the flame to low. The sugar should completely dissolve.
While the marinade is simmering on the stove, stuff each plum with a clove of garlic. Place the garlic in the place where the pit was. Cut large garlic cloves in half.
Place the stuffed plums in clean jars. It is best to use small jars of 300-400 milliliters. Fill the jars with fruits with hot marinade to the top, evenly distributing the spices among the jars. Seal with metal lids. After the preservation has cooled, put it in a storage place. Plum marinated with garlic will be ready in a couple of months, when it is thoroughly soaked in the marinade.
Pickled plums with mustard for the winter
This recipe does not involve sealing; the jars will be closed with nylon lids.
To prepare pickled plums with mustard you will need 2 kilograms of plums. As in previous recipes, the best varieties are “Ugorka” (“Hungarian”) or “prunes”.
Sort the plums, rinse thoroughly, remove the stems and dry.
Take half-liter jars, wash and sterilize. Pierce the plum with a needle in several places and place it relatively tightly in the prepared jars.
Prepare the marinade. Pour 1 liter of clean water into the pan, add 120 grams of sugar, one tablespoon of salt and spices to taste. Allspice, cinnamon, cloves and always bay leaf are usually added as spices. Place on the stove and bring to a boil, dissolving the sugar and salt. Remove from heat, add a teaspoon of vinegar and a tablespoon of dry mustard powder. Mix well.
Pour marinade into jars of plums, close with nylon lids and place in a warm place for 3-4 days. Then place it in a cool and dark place for storage. In about a month you can take a sample.
Do you like winter preparations with mustard? Then we advise you to cook.
To prepare plums like olives you will need:
- About 800 grams of plums;
- Two tablespoons vegetable oil(better than olive);
- Eight teaspoons of sugar;
- Five teaspoons of salt;
- Five teaspoons of 9% vinegar;
- 10 buds of cloves;
- 4 bay leaves.
From this amount of ingredients you get 2 liter jars of plums marinated like olives.
The process of preparing plums is the same as for regular pickling: sort through, remove the roots, rinse, and dry on a towel. Fire each fruit with a needle or toothpick in several places.
Take two sterilized liter jars and evenly spread the spices into them first, then place the plums.
Fill the jars with boiling water and leave for 5 minutes. Carefully drain the water into a saucepan, add sugar, salt and vinegar, and bring to a boil. Pour the hot marinade over the plums and leave for no more than 5 minutes. Drain the marinade again and bring it to a boil. Add a spoonful of vegetable oil to the jars. Pour hot brine and roll up the lids. Wrap the inverted jars and, after cooling, put them in storage.
After reading this article, we hope that the question of how to pickle plums for the winter will no longer arise.
And in conclusion, we would like to recommend you a few recipes, which you will find by following the link.
Good luck with your winter preparations!
Choose the best, proven recipes for pickled plums for the winter on the website. Try variations with a variety of spices, garlic, aromatic herbs and plum varieties. Who says seasonal plum preparations have to be sweet!
The plum for pickling must be firm, fleshy with a well-separable pit. It must be taken into account that during the cooking process the berries will be exposed to boiling water. Therefore, immediately exclude soft varieties of plums. The later varieties “renklod” or “ugorka”, “panicle”, “thorn” are ideal.
The five most commonly used ingredients in pickled plum recipes are:
Interesting recipe:
1. Sort the plums, remove the cuttings, and rinse thoroughly.
2. Pierce the berries with a sharp bamboo skewer 5-6 times.
3. Place spices in the bottom of jars sterilized by any method: 2-3 cloves, 3-5 peas of bitter and allspice, a bay leaf.
4. Place the plums quite tightly. Fill the jars up to the shoulders.
5. Pour boiling water over it. Cover with clean lids. Set aside until cool.
6. Drain the cooled liquid from the jars, add salt and sugar. Boil again. Turn off the heat and pour vinegar into the hot marinade.
7. Fill jars with plums with the prepared marinade. Seal tightly.
8. Place “under the fur coat” with the bottom up until it cools completely.
9. It is possible to save in apartment conditions and in the underground.
Five of the lowest calorie pickled plum recipes:
Helpful Tips:
. Pickled plums can be used as a component of various salads, a savory addition to meat and fish dishes, stuffing poultry, and an appetizer for strong drinks.
. Dark varieties of plums will be a little sweet when marinated, light varieties will be more reminiscent of olives.
. You can harvest plums with or without the pit.
At the end of summer and autumn, caring housewives have no time for blues, because this is an active time of preparation for the winter. At the same time, many people are looking for more interesting recipes that allow them to see the usual fruit and vegetable assortment in a new role. If this is your first time wondering how to pickle plums, congratulations: you are in for an amazing and enjoyable culinary discovery!
The main thing in preparing plums in this way is to have time to remove them for storage. Otherwise, the sweet and then spicy-sour taste will seem so tempting that there will be nothing left for the winter! Pickled plums are a unique product that is used as:
- component of various salads;
- side dish for chicken or meat;
- stuffing for stuffed ducks;
- snack for strong alcoholic drinks.
At the same time, plums are prepared quickly, without adding complex and exotic ingredients.
What varieties of plums are suitable for pickling?
When choosing, you need to take into account that the fruit is subjected to heat treatment during the cooking process. Therefore, we immediately exclude soft varieties: they will burst in boiling water. Remains solid:
- Kabardian early (round blue with small stone);
- Hungarian (elongated with yellow flesh);
- panicle (blue with dryish pulp);
- blackthorn (small plum);
- eel (dark purple fruits with juicy pulp), etc.
In principle, all varieties of blue plums are suitable for pickling.
Ingredients for pickling plums
The composition of the marinade is no less important than the variety. Even if there are dozens of recipes, it must include:
- table vinegar;
- sugar;
- salt;
- spices.
The last component plays a special role in pickling plums, as it gives a unique flavor. Therefore, spices must be especially carefully arranged and added, strictly following the recipe. And, of course, don’t forget to sterilize your canning jars well so that your labor doesn’t go to waste.
Pickled plums: step-by-step recipe
Before you start pickling plums, you need to prepare the fruit. This stage consists of thoroughly washing the fruit, removing the pit (optional) and cutting each plum in several places for better absorption of the marinade.
Ingredients:
- 2 kg blue plums;
- 350 g sugar;
- ½ tsp. salt;
- 2 small ginger roots;
- cinnamon stick;
- 6-7 pcs of cloves;
- ½ tsp. vanilla sugar;
- 350 ml table vinegar;
- 350 ml dry white wine.
Preparation:
Plum marinated with garlic
In addition to preparing plums pickled for the winter, there are recipes suitable for eating fruit immediately after cooking. For example, plums marinated with garlic.
Ingredients:
- 700 g blue plums;
- 400 ml of boiled filtered water;
- 50 ml table vinegar;
- 2 heads of garlic;
- 3-4 pcs bay leaves;
- salt (to taste);
- 200 g sugar;
- 6 black peppercorns;
- 4 pcs cloves.
Preparation:
This recipe can also be used for a “quick” dish. That is, do not roll up the jars, but when they have cooled, screw them tightly with airtight lids and eat immediately after the plums have cooled.
Snack pickled plums
Those who really love herbs and spices will be interested in the recipe for marinade for plums with anise.
Ingredients:
- 400 g hard plums;
- 2 tbsp. filtered water;
- 5 tbsp. l. apple (or table) vinegar;
- 200 g sugar;
- 4 peas each of black and allspice;
- 4 leaves of dried bay leaf;
- 4 small cloves;
- 3 tbsp. l. cognac;
- 1 piece anise.
Preparation:
This recipe is also great because the plums can be used in dishes immediately after cooking.
Plums marinated with meat
A garnish of crispy plums marinated in honey is simply amazing for meat dishes, especially poultry.
Ingredients:
- 600 g plums (it is better to take an elastic Hungarian plum);
- 1 small cinnamon stick;
- 5-6 pcs of cloves;
- 400 g liquid honey.
Preparation:
Please note that plums in this marinade are stored only in the refrigerator, and only for 3-4 months.
Pickled eel plum: recipe
If you and your household are fans of pickled plums, then try the recipe for canned eel.
Ingredients:
- 4-4.5 kg eel;
- 2-2.5 kg of sugar;
- 700 ml vinegar;
- 5 g bay leaf;
- 5 g black peppercorns;
- 2 tbsp. l. salt;
- 5 liters of water.
Preparation:
Each housewife has the chance to choose her own recipe, telling you how to pickle plums. After all, each option has a certain zest that turns the fruit into an exquisite ingredient in dishes. In addition, marinated plums can be eaten separately - the bouquet of their taste will not leave anyone indifferent and will certainly bring back memories of generous summer and autumn days.
2015-12-03T04:20:05+00:00 adminhomemade preparationsAt the end of summer and autumn, caring housewives have no time for blues, because this is an active time of preparation for the winter. At the same time, many people are looking for more interesting recipes that allow them to see the usual fruit and vegetable assortment in a new role. If this is your first time wondering how to pickle plums, congratulations: you are in for an amazing and enjoyable culinary discovery! In preparing plums...
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Fragrant and tasty plums are most often made into compotes or jam for the winter. But few people know that this fruit can be pickled. If you do this, you can get an excellent side dish for meat, poultry and other dishes. Preparing them is not difficult. Pickled plums for meat are spicy, fragrant, pleasantly sour. They will add piquancy to any delicacy, making it exquisite. This product is usually found on store shelves, but you can make it at home. Today there are many recipes for pickling these fruits; if you have no experience, then it is recommended to choose the most optimal and simple option that does not require special skills. And over time, you can try something new. However, today we will talk about this.
Containers with lids must be thoroughly washed. For this you can use baking soda. After this, the jars are well dried, and the lids are also doused with boiling water. Unripe fruits that are firm and ripe are well suited for pickling. They fill the container to the top, leaving a space of three centimeters. The marinade is prepared separately. When it cools down, fill jars with it, cover with lids and place in the oven for sterilization. Let's take a closer look at several recipes for how to prepare pickled plums for meat.
Classic recipe for pickling plums
Ingredients: one kilogram of plums, four peas, four cloves, half a spoon of cinnamon, fifty grams of table vinegar, two hundred grams of sugar, two hundred and fifty grams of water.
Preparation
The fruits are washed and dried. The seeds can be removed or left, but in the first case the product will be stored longer. Fruits of the Hungarian variety are excellent for pickling; they should be ripe and firm.
Before pickling plums, you need to fill the jars with them. The marinade is boiled from the remaining ingredients, cooled, vinegar is added, poured into jars, which are then covered with lids and placed in a container for sterilization for six minutes. After this, they are rolled up, turned upside down and left in this position until they cool completely.
Pickled plum with garlic
Ingredients: six hundred and fifty grams of plum, two hundred and fifty grams of water, one head of garlic, one hundred and fifty grams of sugar, thirty grams of table vinegar, several peas of allspice, cloves.
Preparation
Before pickling plums, they are prepared in the same way as in the previous recipe. A clove of garlic is placed in each fruit and everything is placed in jars. Next, prepare the marinade. To do this, add vinegar and spices to boiling water, boil for several minutes and pour into the container, cover with lids and leave for one night. In the morning, the marinade is drained, boiled and poured over the fruit again, after which it is rolled up.
When preparing the marinade, you can use other seasonings and spices: cinnamon, vanilla, ginger, rosemary and others. All this will add a spicy taste and delicate aroma to the delicacy. Plum marinated with garlic can be served with wine sauce and pork.
Yellow plums marinated with ginger and vanilla
Ingredients: one kilogram of plums, three hundred grams of white wine, three hundred grams of white wine vinegar, three hundred grams of sugar, one cinnamon stick, six cloves, thirty grams of ginger root.
Preparation
The plums are washed, each one is pierced with a toothpick in three places and placed in water for two minutes. Then they are put into jars. Next, prepare the marinade. To do this, put chopped ginger, cinnamon, vanilla, cloves, sugar, vinegar and wine into a bowl. The solution is heated to a boil and cooked for ten minutes over low heat.
Next we prepare the pickled plums for the meat. To do this, remove all the spices from the marinade and pour it over the fruit, close it tightly with lids and turn it upside down. The plums will be ready to eat in four weeks. They will have a delicate aroma and slight spiciness. The product goes well with baked meat.
Hungarian plum marinated with spices
Ingredients: ten kilograms of plums, three kilograms of sugar, one liter of table vinegar, forty grams of bay leaf, thirteen buds of cloves.
Preparation
For the winter) they are prepared as follows: the fruits are washed and dried, placed in a bowl in layers, sprinkling each with spices. The vinegar is boiled, sugar is added, heated to a boil and boiled until a thick sugar emulsion is formed. This marinade is poured over the fruits, but it will not cover them completely, and cooled. Then the fruit is tightly covered with a lid and left for twelve hours. During this time they will release juice.
Then all the liquid is drained and boiled. The plums are mixed and poured with hot brine. This is done in this way several more times a day (morning and evening) for five days. During this time, the fruit will be completely in the marinade.
Next we prepare the pickled plums for the meat. So, the jars are thoroughly washed and sterilized for fifteen minutes under steam. The fruits are placed in jars along with spices, poured with hot marinade and rolled up. The container is turned over and wrapped in a blanket, left for twelve hours. The finished product can be stored for one year in a dark place.
Plum pickled without sterilization
Ingredients: one kilogram of pitted plums, three hundred and fifty grams of water, one hundred grams of sugar, fifty grams of vinegar, one third of a spoon of salt, two five-centimeter sprigs of rosemary.
Preparation
Washed and dried fruits are placed in pre-sterilized jars, and rosemary is added on top. Then prepare the marinade. To do this, add salt and sugar to boiling water and boil it a little, add vinegar and heat to a boil. Hot brine is poured over the fruits and immediately rolled up. The jars are turned upside down. These pickled plums (recipe for the winter) will have an unusual taste. They are good for those who cannot stand the smell of cloves.
Thanks to their unique taste, such plums can be used as an independent snack and served with various hot and cold dishes from fish, poultry and meat, as well as sauces made from them. An open jar of fruit should be stored in a cool place for no more than three days.
Plums marinated in honey
Ingredients: one cinnamon stick, plums, cloves to taste, honey.
Preparation
These pickled plums become crispy. A mixture of fruit juice and honey is not only tasty, but also healthy. You can soak cakes with it and use it to prepare dressings and sauces. The fruits themselves go well with meat and fish dishes.
So, plums of any variety are washed and dried. Cinnamon and cloves are ground into powder in a coffee grinder or pounded in a mortar. Fruits are placed in previously prepared clean jars, sprinkled with spices to the very top. Pour liquid fresh honey into the plums, close the jars with lids and roll them one by one on the floor for three minutes so that the honey seeps between the fruits. The jars are placed in a cold place. The shelf life of this product is three months.
Finally...
Plums are not only tasty, but also healthy fruits, capable of benefiting the entire body, as they contain many useful substances and vitamins. Pickled fruits do not lose their qualities. Moreover, they are well suited as a side dish to many cold and hot meat dishes, fish and poultry. When made correctly, they can be stored for quite a long time and delight household members with their unique taste and aroma.
Preparations for the winter from plums come not only in the form of drinks and desserts. The fruits are preserved with vinegar, herbs and spices. Pickled fruits will serve as an excellent addition to main courses, diversify the seasonal diet and add originality to the festive and everyday table.
In order to prepare an exquisite aromatic plum in marinade, you need to familiarize yourself with the best proven recipes for preserving the fruit.
Pickled fruits - healthy and tasty
Plum is a famous fruit crop. Dishes made from this fruit are popular. In Slavic countries, various preparations for the winter are made from it: compotes, syrups, jams are made, it is salted and pickled, dried, smoked and frozen.
Canned fruits are used as a dessert, side dish or appetizer for the main course. IN winter time behind festive table pickled plum diversifies the taste and adds sophistication to meat and poultry dishes. Pickling is a great way to improve the taste of plums and preserve its beneficial properties.
In culinary art, not only rolled fruits are used, but also plum marinade. Various sauces are prepared from a spicy sweet and sour solution, and it is also poured over meat baked in the oven.
For pickling, fruits should be picked a little before they are fully ripe. It is important that the structure of the drupe is dense, the color is bright, and the peel is intact. This will preserve the beautiful appearance of the rolled fruits.
The best canning recipes
Spiced plums in a “dry” marinade
You can pickle fruits according to this recipe without sterilization. To prepare, you will need a little free time, 2 times a day for 5 days. The canning process is simple, the fruits are whole, shiny, sweet and sour with a piquant aftertaste and aroma of spices.
The recipe includes the following set of products:
- Hungarian plum - 2 kg;
- sugar - 0.85 kg;
- table vinegar - 1 glass;
- cloves - 7 pcs.;
- black peppercorns - 7 pcs.;
- bay leaf - 3 pcs.
At the first stage, the plums are prepared: dense, whole drupes are selected and washed well to remove any light plaque. Clean fruits are placed in an enamel or plastic container.
The main participant in this process is the marinade. To prepare it, place all the ingredients - vinegar, sugar and spices - into a container suitable for cooking. Place the container on the stove and, stirring constantly, bring to a boil. The result is a homogeneous syrup.
The hot marinade is poured into a container with fruit, covered with a kitchen towel or gauze and set aside until the next day. In the morning, all the liquid is poured back into the pan, brought to a boil and returned to the fruit. This operation is carried out for 5 days, every 10 hours. Each time the fruit will release juice and the marinade will increase in volume.
The finished plums should become smaller, shriveled and take on a slightly green tint. To roll them, the marinade is separated from the fruit, put on fire and boiled for about 5 minutes. The fruits are placed in sterilized jars, poured with boiling syrup and covered with lids.
Plums or olives - an amazing recipe
If you roll up fruits according to this recipe, they will taste like canned olives. From the proposed quantity of products, one liter jar of pickled plums is obtained.
To prepare the preserve you will need the following ingredients:
- dense whole plum fruits - 400–450 g;
- salt - 2.5 tsp;
- granulated sugar - 4 tsp;
- balsamic vinegar (if not, then regular table vinegar) - 2.5 tsp;
- laurel -3 leaves;
- cloves - 5 pieces;
- olive oil (preferably, but vegetable oil is also possible) - 1 tbsp. l.;
- boiling water - how much will go into the bottle.
To prepare plums, you need to select unspoiled, unripe fruits, wash them well, dry them and place them tightly together with spices in a sterilized jar.
The prepared fruits are poured with boiling water and covered with a lid. After 5 minutes, the water is removed from the jar into an enamel pan, salt, sugar and vinegar are added to it. The marinade is brought to a boil and returned to the jar with plums for 5 minutes.
Before adding the boiling solution to the fruits for the third time, pour olive or vegetable oil into the jar. Plums covered with hot marinade can be sealed with sterile lids, turned over, wrapped in a blanket and left to cool.
Pickled prunes
For preparing preserves according to this recipe, chokeberry varieties of plums are considered suitable: Renklod, Vengerka or Blue Bird. Cooked fruits have a spicy original taste and go well with game dishes.
For 1 kg of prunes you will need the following products:
- salt - 2 tsp;
- sugar - 2 tbsp. l.;
- vinegar -100 ml;
- water - 1 liter;
- cinnamon sticks - 2 pcs.;
- star anise - 4 pcs.;
- clove buds - 8 pcs.;
- laurel leaf - 2 pcs.;
- juniper berries - 4 pcs.
To begin canning, you need to sort out the plums, wash them well, cut the fruits into 2 parts without removing the seeds, and sterilize the jars and lids for pickling.
To prepare the marinade, pour water into a saucepan, add salt, sugar, and the spices specified in the recipe and place on the stove. Remove the boiling solution from the heat, add acetic acid and chopped fruit to it.
To roll plums, place a leaf of horseradish and a sprig of dill in sterile jars, as well as fruit along with the marinade. In order for the product to have a long shelf life, it is pasteurized in a water bath. To do this, cover the containers with lids, lower them into a container of boiling water and sterilize for about 30 minutes. The disinfected seaming is twisted, cooled and sent to the cellar before the onset of winter cold.