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Recipes pickled plums for the winter

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Glorious time now, the harvest itself literally falls into the hands and asks - put in the jar, prepare. In my pantry with a variety of preservation, there is always a place for a marinated plum eatery. Moreover, it can be prepared simply and quickly, and I will provide you with recipes.

Spicy snack with a pleasant marinade harmoniously suited to meat delicacies. It is worthy to present a collection of your blanks on a festive table, replacing overseas olives under vodka. The main thing is to learn a couple of recipes and work a little.

Interesting! Marinated plum appetizer is not our discovery. In Japan, the seasoning for meat, known as "umebosi", has long been known. This is a small salty cream pink.

How to pickle plums

The Ebony variety is considered ideal for preparing winter snacks. They are solid, with a dense structure, perfectly keep their shape. Do not take ripe fruit, it is better to take with a green side. Hungarian, prunes will go, but also not mature enough, otherwise you risk getting a softened mass in the jar.

I advise you to prepare a spicy snack in small jars and buckets, like olives. Many spices are involved in the marinade. In addition to the traditional marinating plums of pepper and garlic, mustard, cinnamon, cloves, cardamom, nutmeg are allowed in the appetizer.

Classic pickled plums

The recipe is taken from the Soviet encyclopedia of home canning. For a couple of decades, the billet has not met anyone who would refuse a slightly sour, tart snack. I advise you to preserve prunes, or other dark dense varieties of plums.

Take the 2 liter jars:

  • Large plums - how much will fit.
  • Water - 2 cups.
  • Granulated sugar - 2 glasses.
  • Table (apple) vinegar - 6% - a glass.
  • Carnation buds - a small spoon with a hill.
  • Cardamom - 4 stars (substitution with sweet and simple peas is acceptable).
  • Badian (anise) - 1 pc.

  1. Since we take large fruits, chop them with a toothpick in several places (6-10 times). Distribute in jars or small buckets.
  2. Throw spices in boiling water, add sugar, boil until sweetness disperses completely.
  3. Cool the marinade.
  4. Pour into buckets to the top. If not enough, add a bit of boiled water.
  5. Press down with a yoke, send to the fridge to ripen. If you are harvesting in jars, the oppression does not fit. Do not be discouraged, I have marinated so perfectly. Try a month later, the plums will be ready.

Marinated plums with garlic without sterilization

  • Plums
  • Garlic - by the number of plums.
  • Sugar - 300 gr.
  • Water - 700 ml.
  • Table (wine) vinegar - 100 ml.
  • Allspice - 8 pcs.
  • Carnation sticks - 5 pcs.

If desired, add bay leaf, hot red pepper - ½ tsp, the same amount of ground ginger and paprika, ½ sticks of cinnamon, and salt.

Step-by-step recipe:

  1. Wash plums, pat dry, cut each one in a crisscross pattern. Carefully pull out the bones.
  2. Peel the garlic, cut the large cloves lengthwise, do not touch the small ones, but cut them a little.
  3. Put garlic clove in plum instead of bone.
  4. Fill the jars, but not too tight.
  5. Cook the marinade by boiling the water with the spices. Cook for three minutes. Pour in to the sinks.
  6. Cool the billet to room temperature. Drain the marinade back into the pan.
  7. Re-boil, return to jars, leave under a covered lid for 12 hours.
  8. I advise you to make the third, control fill. After rolling up the jars, send to storage.

Pickled plums like olives

Fans of blanks at home will appreciate the quick-cooking recipe for pickled snacks.

  • Ugorka - 400 gr.
  • Sugar - 4 tsp.
  • Salt - 2.5 tsp.
  • Table vinegar - 2.5 tsp.
  • Bay leaf - a couple of pieces.
  • Carnation sticks - 5 pcs.
  • Olive (sunflower) oil - a spoon for each jar.

  1. Pin the fruit in several places.
  2. At the bottom of the sterilized jars, fold the cloves with the honeycomb, from the top of the plum to the top.
  3. Fill with boiling water, hold for 5 minutes, no more, otherwise the fruits will become soft.
  4. Drain marinade, boil, pour in vinegar, add sugar with salt. Return the water to the jars.
  5. Make a third pour, pour the marinade back into the pan. Boil, pour into jars. Before the last bay, pour a tablespoon of oil into the cans. Better than olive, but also vegetable is perfect.
  6. Cork under the iron lid, cool it, carry it to the cellar, and storeroom.

In the piggy bank of plum recipes:

The original marinade recipe

She found a recipe on the Internet, a very easy to prepare snack.

  • Plums - 1.6 kg.
  • Sugar - 600 gr.
  • Ground cinnamon - 15 gr.
  • Vinegar.

  1. Clean fruits chop in several places.
  2. Fold in a jar in layers, pouring sugar and cinnamon.
  3. Top with wine vinegar, diluted with water.
  4. Cover with lids, sterilize in the bath. Sterilization lasts a long time, about an hour.

Pickled Pickle Recipe

  • Hungarian (ugorka) - 2.5 kg.
  • Salt - 80 gr.
  • Vinegar 9% - ½ cup.
  • Sugar - 700 gr.
  • Bay leaf - 3-4 pcs.
  • Pepper allspice - 6 pcs.
  • Carnation - 3 sticks.
  • Cinnamon - ¼ small spoon.

  1. Wash the fruit while it dries, cook the marinade. Dissolve salt with sugar in water, add other spices (cinnamon is not needed yet).
  2. Prick plums in several places. Put in sterile jars, pour the cinnamon.
  3. Pour the vinegar into the pot, let it boil and pour over the drain. Roll up, flip, cool.

Video recipe pickled plums. Successful to you preparations.

For 2 liters of billet take 800 g of fruit, pre-washed and punctured in several places. At the bottom of the can settle the bay leaf - 3 pieces and 10 buds of carnation. The jar is densely filled with prepared fruit. Next, pour water (the required amount) and leave for 5 minutes. After that, water is poured into a container and 40 ml of vinegar, sugar - 50 g and 30 g of salt are added. The mixture is boiled and poured into the jars with the fruit at the same time. After, pour again to boil. In banks add 1 tablespoon of vegetable oil and pour hot marinade. Banks roll up and turning, cover with a warm blanket.

Before you start cooking

  1. Choose to marinate for the winter sweetish, but slightly unripened dark plums, that is, they should be solid. Juicy and soft plums will not work - they will spread out at the heat treatment stage.
  2. Of course, before using them, you must thoroughly wash and wipe dry.
  3. To prevent the plum skin from cracking when adding boiling marinade, pierce each of them with a toothpick or needle a couple of times.
  4. Be sure to use sterilized jars for pickling plums for the winter. After rolling, each jar must be turned upside down, covered with a towel or blanket and wait for complete cooling. Ready pickled cream is recommended to keep in a dark place at a temperature of 6-12 degrees.
  5. By the way, the marinade, which will remain after you eat all the plums, can still serve the good of your stomach. After all, any meat is perfectly stewed with it! Its addition will affect the taste of the dish in the best way, giving it a savory fruity flavor.

Components

The number of ingredients is calculated on two half-liter jars:

  • Plum - 0.6-0.8 kg,
  • Water - 0.3 l,
  • Granulated sugar - 0,2 kg,
  • 9% vinegar - 0.05 L,
  • Cognac - 4 tbsp. l.,
  • Cooking salt - half tsp.,
  • Cinnamon - half tsp.,
  • Dried cloves - 3-4 buds,
  • Black pepper - 3-4 peas,
  • Allspice - 1-2 peas.

How to cook

Take a pot of appropriate size, pour water into it, put it on a fire and wait for it to boil. After that, reduce the heat to medium, throw in the sugar and salt, and then stir until they dissolve.

Now add vinegar, cinnamon, clove buds and peppercorns. Reduce heat to low and lightly stir the marinade until you feel it thicken. Sensing the mass of the masses, pour in the brandy and continue stirring for a couple more minutes.

Put the previously washed plums into a deep container, but not yet a jar. Pour hot marinade into it and forget about marinated plums for 50-60 minutes right on the kitchen table. Then pour the marinade back into the pan, put on a high heat, wait for boiling and pour it back into the plums. An hour later, do the same thing one more time.

That is, in total, you need to do this three times. After the last pouring, waiting and pouring the marinade, put the plums in the jar before it reaches the boil. Now fill them in the bank for rolling, and, in fact, roll up.

How to pickle plums for the winter

Pickled plums are an appetizer that first appeared in the East. Now it is known all over the world and is actively used in traditional cookery of many countries due to its spicy taste and unusually rich aroma.

The appetizer is perfectly combined with sea, fresh-water fish, and also meat of any origin. They are actively used for culinary purposes as a marinade for baked poultry or as an additive to sauces and dressings. During the holidays, you can serve as a separate dish as a snack for alcoholic beverages.

Marinating need to be phased. At the initial stage it is necessary to conduct blanching. To do this, the fruit must be dipped several times in boiling water for 2-3 seconds. Allow to dry, put in a jar and fill with pre-cooked marinade.

It is recommended to use varieties such as Hungarian Renklod. The main feature of the fruit - dense and juicy flesh. In order for the product to retain its shape well after long cooking, you need to choose unripe hard fruits. Before using the fruit, wash it thoroughly, remove the stalk and dry it, laying it out on a dry towel.

Plum blanks for the winter: golden recipes

There are many ways to prepare this original snack, but not all of them are as promised. Here are the best recipes that have passed a rigorous selection. You can safely proceed to cooking, not doubting the result.

Plums marinated with pits

This is a classic recipe that does not provide for getting rid of the bone, as well as long-term storage. The snack has a sour taste with marked tartness.

  • 2.5 kg drain,
  • 80 grams of salt
  • 125 ml acetic acid (9%)
  • 1 kg of sugar
  • 3-4 pieces bay leaf
  • extra spices optional.

  1. Salt, sugar and other spices diluted in water.
  2. Wash and dry the fruit, obkolov their toothpick.
  3. Put the fruit in a clean jar.
  4. Pour vinegar in the future marinade, boil and mix with fruit, add cinnamon if desired.
  5. Roll up the snack and let cool.

The recipe for pickled plums for the winter with garlic

Snacks are tart and spicy, in the cooking process does not cause any particular difficulties.

  • 1 kg of plums
  • 7 peppers,
  • 4 things. bay leaves,
  • 6 pieces carnations
  • 10 tooth. garlic,
  • ½ tsp salt,
  • 200 grams of sugar
  • 50 ml of acetic acid,
  • 0.5 liters of water.

  1. Rinse the fruit, peel the garlic.
  2. Put spices on the bottom of the jar and cover with fruits and garlic.
  3. Cook the marinade from water, sugar and vinegar, pour into a jar and set aside for 20-25 minutes.
  4. Drain all liquid, boil and mix with fruit.
  5. Screw the cap on, let cool.

Marinated plums for the winter without sterilization

The best and quick pickled plum recipe is one that does not require sterilization. A dish prepared in this way will be very harmoniously combined with any side dish and look good as an independent snack.

  • 1 kg of plums
  • 0.5 liters of water
  • 200 grams of sugar
  • 50 ml of acetic acid (9%),
  • 10 g of salt
  • spices as desired.

  1. Wash the fruit, put it in a container.
  2. Add all the spices, bay leaf and salt.
  3. Boil the water with vinegar, sugar and salt.
  4. Pour marinade in jars for half an hour.
  5. Drain and simmer for 20 minutes.
  6. Pour back, cork and set aside.

The best recipe for plums marinated with apple cider vinegar

Apple cider vinegar is used to prepare many dishes. This ingredient will give the snack more cloying and acid.

  • 2 kg of plums,
  • 1 kg of sugar
  • 300 ml of vinegar (apple),
  • 3 pcs. bay leaves,
  • pepper and cloves to taste.

  1. Wash the fruit and mix with bay leaf and spices.
  2. Dissolve sugar in vinegar until smooth.
  3. Pour into the jar for 9-10 hours to pickle.
  4. Repeat the procedure two more times and finally pour the marinade in jars.
  5. Twist the lid and set aside.

Plums marinated for winter with garlic and cloves

The dish prepared in this way will surprise you with its bright, unique taste at dinner during the reception of guests or at a family dinner.

  • 1 kg of plums
  • 0.5 liters of water
  • 200 grams of sugar
  • 50 ml of acetic acid,
  • 1 tsp salt,
  • 4 garlic,
  • 7 flowers of carnation.

  1. Wash and dry the fruit, spread out on a towel, peel the garlic.
  2. Put all the spices on the bottom of the jar and send the prepared products there.
  3. Combine vinegar with sugar and salt and cook in water until completely dissolved.
  4. Pour marinade fruit for 1 hour.
  5. After that, pour the liquid into a separate pan and simmer for 15-20 minutes.
  6. Send back to the pan, close the lid.

Pickled yellow plum with vanilla and ginger

Such a bright and catchy snack will be appreciated by relatives and friends not only for its attractive appearance, but also for its pleasant taste.

  • 1 kg of plums
  • 1 glass of white wine
  • 300 grams of vinegar (wine),
  • 1 stick of cinnamon,
  • 1 vanilla pod,
  • 6 pieces carnations
  • 300 grams of sugar,
  • 300 g of ginger root.

  1. Wash fruit and place in jars.
  2. Boil the wine, vinegar, crushed ginger, cinnamon, vanilla, cloves and sugar.
  3. Send the strained marinade in a jar and close the lid.
  4. Marinate 4 weeks.

Marinated plums: a recipe with cloves and cinnamon

Marinated plum with cinnamon and cloves is guaranteed to love the most picky gourmets. Marinating in this recipe is easy, although it takes a lot of time, but the final result will pleasantly surprise the whole family.

  • 3 kg of plums
  • 1 kg of sugar
  • 250 ml of acetic acid (9%),
  • 10 peas carnations,
  • 1 tsp cinnamon,
  • 10 bitter peppercorns,
  • 4 things. bay leaf

  1. Wash fruits well, let them dry, pierce with a toothpick or fork, reaching the very bone, so that they are well soaked in the future.
  2. Mix all ingredients except cinnamon, and bring to a boil over medium heat, stirring constantly.
  3. Pour the hot marinade into the pre-prepared fruit, cover with a thick cloth and set aside in heat for 8-9 hours.
  4. Drain the marinade and boil again, add the cinnamon, then send back to the fruit.
  5. After complete cooling for the third time, put on the fire, and as it boils, pour it over the cans, roll up and set aside in a well-ventilated place.

Plum "Ugorka" marinated for the winter with thyme

The original, aromatic appetizer impresses with its ease of preparation and the quality of the result.

  • 2 kg of eel,
  • 400 grams of sugar,
  • 700 ml of wine vinegar,
  • 8 g of salt
  • 2 tsp. dry thyme,
  • 2 bay leaves
  • ½ garlic heads
  • spices to taste.

  1. Wash the fruits, pierce them with a toothpick and put them in a deep container.
  2. Combine all the ingredients and put on medium heat.
  3. Ready marinade pour the prepared fruit.
  4. Roll up and send to a warm room for 1 month.

Plums marinated for the winter as "olives"

A simple and quick recipe for pickled plum eel like olives is often used by experienced housewives. The dish has good taste and saves time.

  • 400 g of eel,
  • 50 grams of sugar,
  • 25 grams of salt
  • 2 tsp. acetic acid,
  • 2 pcs. bay leaf

  1. Wash the fruit and pierce the toothpicks.
  2. At the bottom of the jars spread out bay leaf and completely fall asleep eel.
  3. Pour boiling water and after 3-4 minutes drain the liquid and put on fire.
  4. Add all other ingredients, mix thoroughly, put on low heat and combine with the fruits for 10-15 minutes.
  5. Boil again, send to banks. You can add a spoonful of olive oil.

Recipe pickled plums as "olives" with lemon juice

Marinated plums with pronounced sour taste and pleasant aroma will appeal to everyone without exception.

  • 2 kg of plums,
  • 1.5 kg of sugar
  • 50 ml of acetic acid,
  • 15 art. l lemon juice
  • 5-10 sheets of laurel,
  • spices as desired.

  1. Boil vinegar with sugar and mix with lemon juice.
  2. Put all the spices on the bottom of a deep container and fill to the top with washed fruits.
  3. Pour all the prepared homogeneous liquid and marinate for 1 hour.
  4. Pour the marinade and cook on low heat until boiling.
  5. Repeat the procedure two more times and cork the banks.

Marinated plum snack like "olives" with olive oil

This restaurant snack will impress every lover of olives due to the similarity in taste and cooking.

  • 1 kg of plums
  • 1 tbsp. l sugar,
  • 1 tbsp. l salt,
  • ½ tbsp. acetic acid,
  • ½ tbsp. olive oil,
  • spices.

  1. Wash the fruit and fill it with a deep container.
  2. Put all ingredients into boiling water and cook for 20-25 minutes.
  3. Pour the fruit marinade.
  4. Cap and marinate for a month.

"Drunk plum", or plum marinated without sterilization with brandy

The recipe, endowed with spice and originality, does not require a painfully long preparation and sterilization. The amazing combination of a noble alcoholic drink with such a snack will exceed all expectations.

  • 1 kg of plums
  • 10 ml of apple cider vinegar,
  • 600 grams of sugar
  • 1 l of water
  • 6-7 Art. l brandy
  • перец, гвоздика и другие пряности по желанию.

  1. Вскипятить воду с сахаром и уксусом. Уваривать 20 минут до густого состояния.
  2. Добавить коньяк и хорошо размешать.
  3. Засыпать плоды специями и горячим маринадом.
  4. Мариновать 1 час, затем слить жидкость и прокипятить.
  5. Repeat the procedure twice and, twisting the jars, leave to cool.

Recipes preparations for the winter of plums, stuffed with garlic in marinade

Appetizer is prepared relatively quickly and simply, but in the end you get a wonderful dish that can be proudly served on the table.

  • 700 g plums,
  • 2 tbsp. water,
  • 70 ml of acetic acid,
  • 4 things. bay leaves,
  • 200 grams of sugar
  • 10 g of salt
  • 2 garlic,
  • pepper and cloves to taste.

  1. Incise the fruit, remove the stone and put a clove of garlic inside.
  2. Put bay leaves and other spices on the bottom of the jar, fill it to the top with stuffed plums.
  3. In a saucepan, combine water, sugar, salt and vinegar, cook over low heat until uniform.
  4. Pour over the fruit and marinate for 30 minutes.
  5. Drain and simmer for 10 minutes.
  6. Pour into jars again, spin and leave to cool.

French recipe for winter plum marinated with thyme and rosemary

The original gourmet French cuisine will pleasantly surprise all loved ones with its unique, incomparable taste.

  • 1 kg of plums
  • 1 liter of vinegar,
  • 1 kg of sugar
  • 3 garlic,
  • 20 grams of salt
  • thyme, rosemary, seasoning to taste.

  1. Boil vinegar with sugar and boil.
  2. Add the rest of the spice and garlic, boil for another 10-15 minutes.
  3. Put the fruit in a jar and pour marinade.
  4. Cap and pickle 4 weeks.

Plum marinated with tomatoes and garlic

Quick and tasty preparation will be loved by the whole family and will quickly disappear during holidays and family cozy evenings.

  • 5 kg of plums
  • 9 kg of tomatoes,
  • 2-3 large onions,
  • 1 garlic,
  • 1 umbrella of dill,
  • currant leaves and cherries
  • 300 grams of salt
  • 300 grams of sugar,
  • 1 liter of vinegar (4%),
  • 5 liters of water.

  1. Tomatoes and plums to wash and pierce using toothpicks.
  2. Put the leaves, dill, onion and garlic circles on the bottom.
  3. Boil water with sugar, salt, vinegar and other spices.
  4. Pour into jars, pickle 10-15 minutes.
  5. Drain the liquid in a saucepan and boil for another 5 minutes.
  6. Re-pour the marinade and cork the jars.

Marinated plum with mustard

The recipe of pickled plum with mustard will delight everyone who tries it.

  • 2 kg of eel,
  • 1 tbsp. l acetic acid,
  • 1 tbsp. l mustard powder
  • 1 l of water
  • 120 grams of sugar,
  • 1 tbsp. l salt,
  • spices to taste.

  1. Wash the fruit and place in clean jars.
  2. Dissolve sugar, salt and spices in water, bring to a boil.
  3. Combine the prepared composition with mustard powder and vinegar, mix thoroughly.
  4. Pour the fruit, cork and pickle in a warm place for about 4-5 days.

Dried pickled plum

This method of cooking snacks different spice and richness. Dry pickled plums - an excellent snack that requires long cooking.

  • 1 kg of plums
  • 500 ml of acetic acid,
  • 4-5 pieces bay leaf
  • 8 g cloves,
  • 1.7 kg of sugar
  • spices as desired.

  1. All spices and sugar pour vinegar and cook until boiling,
  2. Pour the mixture of washed plums and marinate for 12 hours.
  3. Boil the marinade 5-8 times more.
  4. Pour finally plums with liquid and clog.

The best recipe for pickled plums with red currant juice

A bright and original way to cook ordinary pickled plums. Such a motley snack will look very extraordinary at the dinner table.

  • 1 kg of plums
  • 500 ml of red currant juice,
  • 2 tsp. acetic acid,
  • Clove, pepper and cinnamon as desired.

  1. Wash and pierce the fruit, put in a jar.
  2. Mix the juice with the rest of the ingredients and boil for 5-10 minutes.
  3. Pour marinade fruit and cork.
  4. Marinate for a month.

Storage rules for pickled plums

Immediately after preparing the product, place the jar in a blanket so that the spin cools more slowly. At room temperature can be stored for about six months. In a cold room, for example, a basement or cellar, the harvest will last for about a year.

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