Pickled plum for the winter without sterilization. Plum marinated for the winter with red currant juice

Today's preparation is delicious pickled plums with spices that will change your idea of using fruits only in sweet preservation.

I want to say right away that such a pickled plum is good both as a snack bar, for meat, and as delicious dessert. The recipe does without sterilization, but, however, a little time-consuming. Even inexperienced gourmets will like this method of pickling and will take its rightful place in your cookbook. Detailed recipe with step-by-step photos taken, I propose to master all lovers of plums.

plums - 2 kg;
sugar - 700 gr;
apple cider vinegar - 300 ml;
Bay leaf;
black peppercorns;
allspice peas;
clove buds.

How to pickle plums for the winter at home

To prepare such a blank, it is better to use unripe fruits with a hard peel. It can be varieties "Hungarian" or "renklod".

To make a workpiece, they begin with the fact that the plums are washed with running water and dried in a colander.

The fruits are laid out in layers in a wide enameled or stainless steel basin, sprinkling each layer with spices: bay leaf, cloves, allspice and black pepper.

Now, you should cook the marinade. Apple vinegar bring to a boil and dissolve sugar in it to the maximum. Don't be put off by the fact that the sugar won't dissolve completely. In the future, the plums will start up the juice and a homogeneous marinade is formed.

Plums are poured with hot syrup, covered with a clean towel and left for several hours.

Now you should be patient and fill the plums with boiled marinade twice a day for 5 days. To do this: in the morning and evening, drain the plum marinade, boil it and pour the plums again. On day 3-4, the fruits will release enough juice and the marinade will completely cover the fruits.

After 5 days, pickled plums are laid out in sterile dry jars and poured with boiled marinade, covered with lids and turned over. The workpiece is covered with a blanket until completely cooled.

Delicious pickled plums will serve savory snack and wonderfully complement baked meat or fish. Such a plum can also be used in a variety of desserts and pastries.

Pickled plums for meat - how to pickle pitted plums, step by step recipe with photo

Snack pickled plums for the winter without sterilization Today's my preparation is delicious pickled plums with spices that will change your idea of using fruits

Pickled Plums: 7 Great Recipes

Plums for the winter can be prepared different ways. According to tradition, jam, compote, jam, that is, sweet preparations, are made from them. In addition, sauces, ketchups, dressings, adjikas with the addition of this fruit are very popular. pickled plums - delicious side dish and a spicy note to many ordinary dishes. Preparation recipes are very diverse, many of them are presented on the Internet with step by step pictures when cooked, they always turn out delicious.

Pickled plums: the best recipe for the winter

8 kg plums (eel);
2.6 kg of sugar;
1 liter of 9% acetic acid;
10 sheets of laurel;
20 gr. black peppercorns.

Wash the fruits thoroughly, tear off the stalks, put them in a deep pan or bucket. It is very important that the fruits are firm, even with green barrels. Harvesting will not work from soft and overripe fruits.
Cooking sweet and sour marinade. To do this, pour into the pan acetic acid, add sugar, laurel and pepper. Stir, bring to a boil, cook for 2 minutes. If you want the marinade to be sweeter, add 200 gr. more sugar.
Pour jars with ready marinade.
We put a flat plate on top of the plums and press it with a load, leave it all night so that they give juice.
Over the next 5 days, pour the marinade from the pickled fruits, preferably with laurel, let it boil, cook for a couple of minutes, pour the fruits again, cover with a lid.
On day 6, we sterilize clean jars, boil tin lids.
Pour the marinade into the pan, send to the stove to boil.
We lay out pickled fruits in sterile jars, preferably put laurel and a few peppercorns in jars.
Pour marinade, roll up.

When the jars are completely cool, put them away for storage.

Plums for the winter without heat treatment

Wash fruits well., take out the bones, put them in a deep bowl.
Pour granulated sugar, cinnamon, a few cloves on top, knead aspirin tablets into powder and add to required quantity. We mix everything well. We leave for a day. Stir occasionally.
The next morning we sterilize clean jars and lids, put prepared plums in them.
Pour 20 ml of alcohol into each jar. Roll up and put away for storage.

How to cook pickled Hungarian at home

6 kg plums (Hungarian);
1.6 kg of granulated sugar;
500 ml of 6% acetic acid;
3 liters of water;
40 cloves;
7 gr. cinnamon.

This recipe is incredibly sweet.

Wash the fruits, remove the stalks, blanch for 2 minutes.
We make a filling from water, granulated sugar and vinegar.
At the bottom of the jars we pour 7 inflorescences of cloves, a pinch of cinnamon, put fruit tightly on top.
Fill with boiling brine, roll up.
We put the jars to be sterilized at 90 degrees. 500 ml - a quarter of an hour; 1 l - 25 min.; 3 l - 40 min.

We put away for storage.

Pickled plums without sterilization for the winter

1 kg plums;
600 ml of water;
170 gr. Sahara;
60 ml 9% vinegar;
7 pcs. black peppercorns;
5 pieces. fragrant;
7 carnation flowers;
5 bay leaves;
4 garlic heads;
10 gr. salt.

The absence of sterilization makes harvesting easy and fast

Separate into cloves and peel the garlic, cut in half lengthwise.
My fruit, tear off the tails, cut on the side, take out the bone. Instead of a bone, we put garlic inside.
At the bottom of the seaming containers we put bay leaves, carnation buds, peppers, plums on top, do not ram.
We cook the marinade. We wait until the water boils, put sugar, salt and vinegar in it.
Pour the marinade into the plums. Let it brew for 30 minutes, pour the marinade into the pan.
Boil again, pour the fruits, close with sterile lids.

Pickled plums like olives: recipe and cooking secret

2 kg of dense plums;
500 gr. Sahara;
80 gr. salt;
60 ml of 9% acetic acid;
80 ml vegetable oil;
24 cloves;
12 sheets of laurel;
water.

We sterilize clean jars, pour boiling water over the lids.
We wash the plums, remove the tails.
We put 6 carnations and 2 laurels at the bottom of the cans, we tightly load the plums from above.
Fill jars with boiling water without spices. Let stand for about five minutes until the fruit softens and cracks.
Pour water from cans into a saucepan, sugar, salt, pour acetic acid. Let's boil.
Pour the fruits with the finished brine, let it brew for 7 minutes, drain and boil again.
Before pouring 3, pour 25 ml of oil into all jars. We fill the banks, roll up.
We clean the cooled banks in a cool place.

To make salted plums look even more like olives/olives, instead of regular vinegar use balsamic and drizzle with unrefined olive oil before serving.

Pickled Tomatoes with Plums: A Step by Step Recipe

3 kg plums;
2 bunches of parsley;
3 onions;
90 gr. salt;
3 kg tomato;
horseradish leaves;
12 cloves of garlic;
260 gr. Sahara;
15 pcs. black peppercorns;
90 gr. 9% acetic acid.

The preparation is unusual

Ripe dense plums and my tomatoes, tear off the tails, make several punctures of the forks in the stalk area.
At the bottom of clean jars we put horseradish leaves, parsley, garlic cloves, laurel and pepper.
In layers or in a chaotic manner, we lay the fruits with chopped onion rings.
Pour boiling water into jars, let stand for 20 minutes.
Pour water into the pan, sugar, salt, acidify with vinegar. We are waiting for it to boil.
Pour the fruits with hot brine, roll up the lids.

We are waiting for complete cooling, remove in the cold.

Spicy Pickled Plums Recipe

1 kg of dense large plums;
1 l white vinegar wine;
1 kg of powdered sugar;
3 bunches of fresh thyme;
3 bunches of fresh rosemary;
8-12 pcs. laurel;
3 garlic heads;
2 tsp black peppercorns;
20 gr. salt.

Wash fruits in cold water, each pierce through with a toothpick several times.
Wash jars, sterilize.
Pour acetic acid into the pan, pour out the powder, stir well.
Add rosemary, thyme, laurel, pepper and unpeeled garlic, divided into cloves, to the pan.
We put on a very quiet fire, leave to languish for 2 hours, stirring occasionally.
We fill the prepared jars with fruit, evenly distribute the spices and herbs from the marinade, pour the marinade itself.

We roll up the jars with lids. We are waiting for complete cooling, we put it in storage. After 14 days, the blank is ready for use.

Well, from such a variety it is difficult to single out the best step-by-step recipe for pickling plums. But there is an opportunity to clog just a few cans, and when the time comes, by trial, choose what you like best. After all, how many people, so many tastes. Note: in the marinade from under the plums, it is very good to marinate meat for baking in the oven or on a barbecue. It turns out soft, juicy, with spicy plum notes, which you and your guests will definitely like.

Pickled plums: a recipe for the winter, the best, Hungarian, without sterilization, like olives, at home, tomatoes, step by step with pictures, photos, videos

Pickled plums: the best recipes for the winter. How to cook Hungarian. Preparation without sterilization. Preparation of plums for olives. Sunset with tomatoes.

Pickled plums for the winter without sterilization

Cooking time: Not indicated

- 1 kg of blue plums,

- 1 liter plain water,

- 300 grams of granulated sugar,

- 3 peas of allspice,

– 150 grams table vinegar,

- 6-7 buds of dried cloves,

- 1 tsp. l. ground cinnamon.

In order to prepare pickled plums, I need a marinade. I start cooking with sugar syrup. I boil water and add sugar to it. Stir several times until the sugar melts completely.

Pour into the marinade spicy spices: sweet peas (a few peas), ground cinnamon and cloves. Spices are perfect for plums.

I boil the marinade, then remove it from the heat.

I wash the plums with water, and they are ready for rolling.

I immediately put the plums in sterile washed jars. I fill jars with plums to the top.

pouring plums fragrant marinade and let it sit like this for 10-15 minutes. Plums will give juice and the marinade will begin to acquire a purple hue.

I drain the marinade from the jar and boil it again, as it has cooled down in order. At this stage, I pour vinegar into the marinade.

The second time I fill the plums with hot marinade with vinegar.

I twist, roll up the jars with lids. It remains to insulate the banks with a "fur coat".

Pickled plums with a stone in this way will be stored with you all winter and in any case open a delicious delicacy and treat everyone. Bon Appetite!

Pickled plums for the winter without sterilization with a stone

You can easily cook pickled plums for the winter without sterilization with a bone if you look at a step-by-step recipe with photos and tips. How to prepare plums, what ingredients are needed, see the description.

Pickled plums for the winter

Pickled plums are an excellent side dish for meat, with them the simplest dish turns into a restaurant delicacy. This fragrant dessert V best traditions oriental cuisine, and spicy snack under vodka. In a word, a wonderful thing, I strongly recommend preparing a couple of jars of plums in a marinade for the winter.

I bring to your attention a recipe for pickled plums without sterilization for the winter. For cooking, it is desirable to use the variety of plums "Ugorka" ("Hungarian"), then you get pickled plums like olives, or olives - smooth, shiny, tasty and fragrant. Please note that the fruits must be firm and unripe, otherwise they will not keep their shape and burst, turning into plum puree.

Stone fruits need to be marinated for 3 days. But do not worry, your constant presence in the kitchen is not required. Twice a day (morning and evening) just drain the marinade from the plums, bring it to a boil and pour it back. Only on the 3rd day, the fruits can finally be rolled into turnkey jars.

The taste of pickled plums with cloves, cinnamon, star anise and bay leaves are incomparable! Juicy, soaked in sweet and sour syrup, with a tantalizing aroma - a fairy tale!

Cooking time: 30 minutes

Ingredients

plum - 1 kg
water - 200 ml
9% vinegar - 100 ml
sugar - 300 g
salt - 0.5 tsp.
bay leaf - 2 pcs.
star anise - 1 pc.
cloves - 2 pcs.
black pepper - 10 pcs.
cinnamon - 1/2 stick

Pickled plums - the best recipe!

For canning, I select dense and elastic plums, rejecting soft ones with a wormhole. I wash and let dry. Then I prick each fruit with a fork in 1-2 places, deep, almost to the very bone. Transfer the plums to a bowl or enamel pan where they will marinate. The bones do not need to be removed. Take a fork with sharp teeth so that it does not tear, but pierces the skin.

Now the most important point is the preparation of the marinade. I measure out 200 ml of water and 100 ml of vinegar (table, 9%). I add sugar, salt and spices: bay leaf, cinnamon, star anise, cloves, black pepper. Put on fire, bring to a boil and boil for 2-3 minutes.

Pour plums with hot marinade. So that they do not crack, the marinade should not be boiling and not removed directly from the stove, but slightly cooled, but hot - 80-90 degrees. In a circular motion, lightly shake the bowl so that all the plums are dipped into hot marinade. I cover the bowl with a lid and leave it in this form for 10-12 hours in a cool place (after cooling, you can transfer it to the refrigerator).

The next day I pour the marinade into the pan. I bring to a boil, boil over low heat for 5 minutes and again pour the plum with hot marinade. Again I leave to marinate for 10-12 hours.

In general, I repeat the procedure for 3 days, in the morning and in the evening. With each infusion, the plum will release more juice and turn the syrup a beautiful ruby color.

On the last, third day, I start rolling. To do this, I sterilize the jars and boil the lids. I spread pickled plums in jars. Please note that I am removing all spices except bay leaf and peppercorns. The thing is that star anise, cinnamon and cloves have already given their taste and aroma to plums, if left, their presence will be unnecessarily intrusive and strong. I fill the jars filled to the top with boiling (!) marinade to the very top and seal them hermetically with lids. I turn it upside down, wrap it up and leave it in this form until it cools completely.

It turns out about 1 liter of delicious pickled plums and a small portion "for testing". I usually have marinade left - this time half a glass remained unclaimed. Don't rush to pour it out. The marinade can be boiled until the sauce is thick and served with meat. Plum syrup is also great for pickling pears: add halves or quarters, and then cook just like plums. If there is a lot of syrup left (the plums were juicy), then preserve it separately in sterile jars and leave it to be stored until winter on the refrigerator shelf to be used for cooking meat, watering poultry when baking, and also for dressing salads.

Preservation should be stored in a dark and cool place for no more than 1 year, but, as a rule, deli stocks run out much faster. It is appropriate to serve plums in the same cases as olives. Try, for example, a combination with cheeses such as Gorgonzola - divinely delicious! Bon appetit and successful culinary experiments!

Editor's Note: Two More Pickled Plum Recipes

Plum marinated "Snack bar"

Recipe fast food very tasty and light. Such a pickled plum is indispensable if the meeting of guests has already been scheduled, and time is short.

Ingredients and preparation:

eel plums 1/2 kg
olive oil 100 g
wine vinegar 3 tsp
Provence herbs 1 tbsp. l.
allspice 4 peas
ground black and red pepper to taste
mustard seeds 1 tbsp. l.
coriander seeds 1 tsp
3 sprigs of parsley
2 sprigs of cilantro
pinch of salt

We free the washed plum from the stones, cut into 4 parts.
Grind spices and pour olive oil.
In a container that we put in the refrigerator, put the plums, pour oil with spices, mix so that the tastes and aromas are distributed evenly.
We fall asleep with finely chopped greens, close and put in the refrigerator for a day. The next day we try and treat.

Pickled plums with garlic

Plums can be pickled by putting garlic and spices on the bottom of the jar, or you can make it even more interesting - stuff each plum with garlic. The amount of spices is conditional - add to your taste. The same goes for salt and sugar.

Ingredients and preparation:

plum 2 kg
garlic 1-2 heads
bay leaf 4 pcs.
red hot pepper 1/4 pod
carnation 8 pcs.
allspice 8 pcs.

For the marinade (for 1 liter of water):

vinegar 6% 75 ml
salt 1 tsp
sugar 100-150 g

Preparing banks. At the bottom of each we distribute garlic cloves, bay leaf, cloves and other spices. We put plums on top, pierced in several places with a toothpick, we try to be tighter.
Pour boiling water over the plum, cover with lids, let cool for about 15 minutes, drain the water from the cans into a saucepan and bring to a boil. Again, pour the plum in the jars with boiling water from the pan, cool again and boil. We repeat again. For the third time, we prepare the marinade from the drained water.
Pour the jars with boiling marinade, immediately roll up, turn over and wrap with a warm cloth.

P.S. If you want to stuff plums with garlic, make cuts in the plum on one side, remove the seeds and put a few slices of garlic in their place. Everything else is according to the scheme.

Pickled plums for the winter - recipes, Magic

Pickled plums for the winter - diner, the best recipe with garlic, without sterilization - to the meat with vodka!

There are many a variety of recipes for the preparation of jams, jams, compotes from plums. These are all sweet foods. In order not to break the tradition of baking to New Year's table meat in prunes, you must have pickled plums on hand. Although the recipe indicates prunes, which most housewives regard as an indication of the use of dried fruits, it is better to take fresh plums. Prunes are the fruits of the Hungarian plum variety.

Pickled plums are always delicious.

The choice of the Hungarian variety for marinade for the winter is not accidental. It is distinguished by a smaller amount of juice, which makes the berries suitable for drying. The pulp of plums of this variety is fibrous, which is great for complementing meat dishes.. A strong aroma beats off the specific taste of game.

For cooking you will need:

1.5 plums with stones;
1 liter of water;
150 gr. granulated sugar;
1 teaspoon of salt;
5 pieces. cloves;
5 pieces. sweet peas;
8-10 coriander seeds;
30 ml of vinegar essence.

The pulp of plums of this variety is fibrous, which is great for complementing meat dishes.

Cooking method:

Plums are separated from the stalks, washed thoroughly.
Their peel must be pierced in several places with a wooden toothpick.
Berries are stacked in dense rows in small jars.
The water is boiling. After boiling, sand, salt, spices are added to it. The marinade boils for a couple more minutes. Then vinegar is added to it.
Pickle jars with "Hungarian" are filled with marinade to the upper edge of the neck and covered with lids.
After 5 minutes, the marinade is drained into a saucepan, brought to a boil again.
Again, the jars are filled with marinade and covered with lids.
Before seaming, after 7-10 minutes, the marinade is added to the level of the middle of the neck of the jar. Banks are rolled up with metal lids.
After seaming, the jars must be turned upside down and wrapped.

It is necessary to remove blanks for storage after their final cooling. This may take several days.

Hungarian in a marinade from her own juice

Products for the preparation of pickled "Hungarian":

1.5-2 kg of ripe dense fruits without damage;
10 liters of overripe, soft, bursting plums with no signs of fermentation or decay.
1 kg of granulated sugar;
A glass of 9% vinegar.

It turns out very tasty

Cooking method:

The plums intended for the preparation of the marinade are thoroughly washed and sent to the juicer.
While the juice is being prepared for pouring, the main part of the berries is cleaned from the stalks and washed. Before laying in jars, the plum peel must be carefully pierced in several places.
Sugar is added to the resulting juice. The pot is set on fire. The syrup is heated with constant stirring until the sand is completely dissolved.
Bringing the juice to a boil, add spices and vinegar to it.
Banks with plums are filled with filling. Leave for 5-10 minutes on the table.
The brine is drained back into the pan, brought to a boil and again poured into jars.
He needs to be given a few minutes to fill the gaps between the berries and force out the air bubbles.
Before seaming, the necessary part of the filling is added.

If you don't have a juicer on hand, you can make juice with a juicer. For the preparation of fruits own juice suitable juice with pulp and without it. The resulting plum marinade can be used to make sauces.

Pickled plums (video)

Pickled plums like olives or black olives: a step by step recipe

No need to cook olives vegetable oil. Olives are rich in fat. Olive oil will give the greatest similarity of products.

For your information! Olives and black olives are the fruits of the same tree, harvested at different degrees of ripeness.

Plums like pickled olives

This recipe is good for seaming plums that have not had time to fully ripen and collect juice. Mostly these are varieties of blue autumn plums. Plums should turn out salty, like olives, so their marinade is similar to what is prepared for porcini mushrooms and boletus.

For cooking you will need:

1 kg plums;
700 ml of water;
1 tablespoon of sand;
1 tablespoon fine salt;
125 ml of table vinegar;
125 ml of vegetable oil;
1 gr. ground cinnamon;
5 pcs. sweet peas and cloves.

This recipe is good for seaming plums that have not had time to fully ripen and collect juice.

Unripe fruits are taken due to the fact that at this time plums are most similar in texture and taste to olives.

Cooking method:

Washed fruits must be doused with boiling water to give them softness and susceptibility to the marinade.
A pot of water is sent to the fire, intended for the marinade.
All other ingredients, including plums, are added to boiled water.
After boiling water with plums, the gas is instantly turned off.
Plums are caught with a slotted spoon and laid out in prepared jars.
Jars filled with plums are poured with marinade.

The difference between pickled green plums and olives is the stone, which is very difficult to remove practically at home without damaging the appearance of the berry.

Pickled plums with tomatoes at home

It is more convenient to prepare the preparation according to this recipe in large jars.. Seeing this recipe with pictures, I want to immediately implement the blank. Pictures do not convey taste, but they look very appetizing.

The ratio of plums and tomatoes is given approximate:

9 kg tomato:
5 kg plums;
500 gr. onion;
Several dill umbrellas;
oak leaves, black currant, cherries;
20-25 grains of zira;
Garlic;
5 liters of water;
300 gr. salt;
300 gr. granulated sugar;
1 liter of 4% table vinegar.

It is more convenient to make a blank according to this recipe in large jars, but it can also be done in small ones.

Perhaps this is the best recipe for preparing plum and tomato meat snacks that do not require long-term sterilization or cooking of the product. Estimated cooking time is 1 hour.

A pot of water is placed on the stove.
The ingredients are washed under warm, but not hot, running water.
Over the entire area of \u200b\u200bthe fruit, punctures are applied with a pointed match or a toothpick. This is necessary so that the skin, in contact with hot water didn't crack or fall off.
Leaves, dill umbrellas, several semicircles of onions, peeled garlic cloves are placed at the bottom of each jar.
Next, the main ingredients are laid in layers - tomatoes and plums. Due to the difference in their sizes, there will be few gaps.
Sugar, salt, spices are added to boiled water. Vinegar is added after 2-3 minutes. After boiling, the marinade immediately turns off. It is poured into jars hot.
After 10 minutes, it must be drained into a saucepan and boiled again.
Filling the jars with marinade a second time, they should again be kept for about 10 minutes.
Again the marinade is drained and boiled.
The third, last filling is done in the same way as the previous two. Just before seaming cans, it is required to fill the vacant place with marinade. It remains only to roll up the banks.
Despite repeated heating of water, there is no full guarantee that all layers of raw materials received the same heating. To warm up all the tomatoes and plums of the lower layers, the jars must be turned upside down and covered with a cotton blanket.

Skin punctures do not give a 100% guarantee that the skin will not burst. To save as much as possible appearance vegetables and berries, it is necessary to pour the marinade into a jar with a ladle.

Pickled plums with green tomatoes

5 kg of green tomatoes;
3-4 kg of ripe plums;
1.5 kg of onions;
800 gr. carrots;
Salt - 150 gr.;
Sugar - 200 gr.;
Vinegar 9% - 250 ml;
Vegetable oil - 250 ml.

Cooking method:

Green tomatoes are cut into thin slices.
an incision is made along the fetus. The bones are removed from them. Each half is divided into 4-5 parts.
The onion is cut into half rings.
Carrots rubbed on coarse grater, fried.
A little oil is poured into the bottom of the pressure cooker. After that, all the vegetables and plums are moved into the pan.
Having closed the pan with an airtight lid, it must be put on a “medium” fire.
After boiling the berry-vegetable mixture, the gas must be reduced. On a "slow" fire, you need to cook for at least 40 minutes. The readiness of the dish is determined by the softness of the tomatoes.
IN ready meal, which is on gas, salt, sugar, spices and vinegar are added. After thorough mixing, the pickled appetizer with plums is laid out in jars, covered with lids. In refrigerators, it can be stored in plastic food containers.

Spicy pickled plums (video)

Pickled plums are not a very common preparation for the winter among housewives. As a rule, mothers and grandmothers love to pamper their loved ones with sweet plum preparations, such as various compotes, but they don’t think about pickles. Why this happens, I think there are several reasons here, either they do not know the recipes, or they simply have never tried pickled plums. Because if you try this preparation at least once, then there are no options, plums will forever take their rightful place on your shelf in the cellar among other cool preservations.

It is worth trying pickled plums at least once, and you will never be so indifferent to them, so we cook, try and be surprised how tasty it is.

There are quite a few options for pickling plums, and in principle they are all good in their own way, but it is worth noting a few of the most popular, which are especially popular, which we will do.

Pickled plum - great snack, which is well suited to meat dishes, but first of all, this preparation is used as an appetizer, and only then as an addition to the main side dish.

To make plums very tasty, you need to know a few secrets that must be used in the pickling process.

Most often and best for pickling, use plums of the “eel” variety or, as they say, “Hungarian”, they should not be too overripe, rather, on the contrary, underripe. It is not permissible when spoiled plums are used, it is imperative to wash the fruits well and clean them from the stalk.

Since the plum does not have in large numbers, own acid, be sure to use vinegar before marinating, without it, nowhere. It is desirable that the vinegar was apple or grape.

Well, everything else comes with experience and in the process of preparation. Let's probably already go directly to our recipes for pickled plums for the winter. By the way, the recipes will be accompanied by step-by-step photos, which will give you the opportunity to understand the cooking process well.

These plums are an excellent snack that will go very well with meat dishes, you can also add these plums to stewed pork or beef.

In this recipe we will use plum durum varieties"Hungarian" it should be slightly underripe. We will throw cloves, bay leaves and other spices into the marinade.

Ingredients for Pickled Plums:

Plum - 700 grams;
Water - 400 milliliters;
Peppercorns - 8 pieces;
Vinegar - 70 milliliters;
Bay leaf - 4 things;
Carnation - 5 things;
Allspice - 5 pieces;
Sugar - 200 grams;
Salt - 1 teaspoon (without a slide);
Garlic - 2 large heads.

We need such a set of components to prepare a blank for the winter. Here the ingredients are collected for one serving, but if you are going to pickle plums on a larger scale, I recommend increasing all the ingredients based on the number of plums.

The first thing we will do is prepare the plums, we will wash them very well, we will select, if there are any, spoiled ones. Remove the stalk from the plums, then we will get the seeds, since this recipe provides for seedless pickling. To remove the seeds from the plum, we will use a banal knife, make an incision in each plum and remove the stone from it with our fingers, you do not need to cut the fruit in half.

Next, peel the garlic, it should be of normal size, each clove should correspond in size to each other and the size of the bone or a little more. For those who want to learn how to peel garlic quickly and in large volumes, there is one cool way. This method consists in what, we take two metal salad bowls or just a pan with a lid, put a head of garlic in it, cover it with a lid and beat it as intensely as possible. At first glance, judging from the text, nothing can happen, but in fact, garlic in most cases will be completely cleaned by 90%, you just need to pick it from the husk. Be sure to try this way and forever forget about the tedious peeling of garlic.

Now we take a plum and insert garlic into the cut, which is why it is desirable that the clove of garlic matches the size of the stone, which greatly simplifies this task.

In dry pre-washed and sterilized jars, we put spices, namely, bay leaf, cloves and allspice.

Now let's start preparing the marinade for our plums. Pour water into the pan, add vinegar, pour sugar and salt, mix and put on fire, boil.

Bring to a boil and cook for about two minutes, until sugar and salt are completely dissolved. Then turn off the marinade.

We cover the jars with lids, but do not twist, leave for half an hour, marinate the plums.

Then carefully pour this marinade from the jars into the pan and bring it to a boil again. We will boil it for literally a minute and turn it off.

Now, take the freshly boiled plum marinade and pour it back into the jars of plums. This time we roll the lids with a key. We turn the cans upside down, it is advisable to wrap them in the so-called fur coat until they cool completely.

You now know such an interesting recipe for pickled plums for the winter, in the process of pickling, the garlic will lose its sharpness, but at the same time it will add piquancy and an interesting aroma to the plums. The recipe for pickled plums is very cool, I recommend trying it, I'm sure you won't regret it.

Bon appetit!!!

Sweet pickled plums with pits

As for this recipe, first of all, patience is needed, since the cooking process itself is quite long for as long as five days, due to this, this recipe is often also called “five days”. Despite its cooking time, the recipe is quite popular among housewives, as pickled plums really turn out to be very tasty.

Yes, plums are really pickled for five whole days, and to be precise, twice a day, in the morning and in the evening, plums are poured with boiled marinade for five days, and only on the last they are finally rolled up. But in fact, these sacrifices of time are easily forgotten when you open a jar of delicious pickled plums in winter and enjoy the divine taste.

As expected, for pickled plums, for this recipe we will also use hard, slightly unripe Hungarian plums. We will also use vinegar, this time it will be wine.

Let's take a closer look at the ingredients for this Pickled Plums recipe:

Plums - 1 kilogram;
Water - 100 milliliters;
Wine vinegar - 100 milliliters;
Sugar - 300 grams;
Bay leaf - 8 pieces;
Cloves - 6 pieces.

The number of ingredients can and should be increased based on your preferences in the number of servings prepared based on plums.

Pickled plums for the winter "five days" with a step by step photo

According to tradition, the first thing we will do is plums, we, as always, will wash them well in several waters, clean them of the stalk and other random debris. We will sort out the plums, if there are spoiled, rotten or wormy ones, we must discard them.

In enough large saucepan, based on the number of your plums, lay out the plums in layers, a layer of bay leaf, a layer of plums. Add cloves.

Prepare the marinade, pour a little water into the pan, add wine vinegar and pour out the sugar. Put on a small fire and bring to a boil.

In the process of boiling, we always mix in order to almost completely dissolve the sugar and so that it does not burn, since the amount of liquid will not be very much, most likely the sugar will not completely dissolve, and small crystals will remain - this is not scary.

Next, we take the syrup prepared by us, pour the silt into our pan of plums, while the syrup should be hot, even boiled. We cover with a lid and wait until the evening for at least ten hours, so that the plums are marinated.

In the evening, drain the syrup from the plums, put it on the fire and boil again for about two minutes. Pour into plums and wait until morning. And in this spirit for five days in the morning and in the evening we do this procedure. Each time the marinade should become more and more, as the plum will release its juice. The color of the marinade itself will also change over time, it will become more saturated.

On the morning of the fifth day, the plums will already be almost completely covered with marinade, it will become much larger. Plums will lose their natural color and decrease in size quite a bit.

In the evening, on the fifth day, the plums must be tightly laid out in well-washed, sterilized and dry jars.

Marinade already in last time boil.

Then pour marinade over plums in jars and roll up with sterilized lids. Then we turn the jars over, wrap them in a fur coat and cool until completely cooled. After that, we boldly transfer the jars to a cool dark place for further storage until winter.

These are two enough interesting recipe pickled plums, you know, of course, this is not a chapel and there are still a lot of them, so a big request, please write your recipe for pickling plums for the winter in the comments, and we will definitely discuss it.

And today we have all the pickled plums we got credits, I hope everything is described clearly and step by step photo will help you. All the best to you!

Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients for 1 can of 0.5 liters:

plums - 120-150g;
sugar - 50g;
salt - 6g;
vinegar - 20 ml;
bay leaf - 1 pc;
allspice peas - 3 peas;
cloves - 3 buds;
cinnamon - 1 stick (if ground on the tip of a knife);
star anise - 1 piece (optional).

Pickling plums:

The whole process of pickling plums for the winter basically consists in boiling the marinade and pouring it over plums in a jar.

My plums, sort out, we only need whole, not bursting, not rotten fruits.

We collect all the spices and other marinade ingredients together.

We put a pot of water on the stove. For pickling 1 half liter jar draining for the winter we need about 350-400 ml of water. For convenience, we take half a liter ... in the sense of water))) Then the remains of the marinade can always be put into action - marinate meat, for example.

While the water boils, put the jars in the oven, set the temperature to 150 ° C. After the oven is heated, we detect 15 minutes. Those. sterilize jars in this way before conservation.

At the same time, when the water boils, put salt, sugar in it, pour vinegar and add all the spices. Cook for 10 minutes at a low boil.

An important nuance! If you use ground cinnamon for pickling plums for the winter, then you do not need to put it in the marinade. Such cinnamon is added directly to jars of plums. If you have cinnamon sticks, like mine, then they are put in the marinade.

Again, at the same time as sterilizing the jars and boiling the marinade, we prepare the plums - we prick them with a toothpick. Punctures often. In many recipes for pickled plums for the winter, they write that despite the pricking of the plum, falling under the hot marinade, they still burst. They didn't burst, my skin remained intact.

Put the plums in a jar. If you have small plums, then more of them will fit in the jar and the weight of pickling plums will also be larger.

Pour in hot marinade.

We roll up with sterilized (boiled) lids.

Turn over to check if the jars are tightly rolled up and if they are leaking.

And store in a cool place. You can eat plums pickled for the winter after 40 days from the date of preparation.

Bon appetit!

Save to "Cookbook"

Among the many fruits, I most often prefer plums. They have a rich taste and color, so winter preparations they turn out just amazing. Everyone is used to closing out plums, sweet preserves and jams. These blanks are well-known to many and today you will not surprise anyone plum jam or rich burgundy compote. This conservation is familiar to everyone since childhood. My today's recipe will surprise many, since not every housewife prepares pickled plums for the winter without sterilization with a stone. The recipe will be mastered by every hostess. The taste of plums is spicy, fragrant and indescribably tasty. You can offer them to every guest and be sure that everyone will like them. It is convenient and quick to close plums with a stone for the winter, so it will take you a minimum of time to roll up. I often bring plums from my grandmother, because she has three plum trees in her garden. I collect a whole bucket of plums and take them home by train. At home, I roll up all kinds of recipes for the winter without any problems.

Required products:
- 1 kg of blue plums,
- 1 liter of ordinary water,
- 300 grams of granulated sugar,
- 3 peas of allspice,
- 150 grams of table vinegar,
- 6-7 buds of dried cloves,
- 1 teaspoon l. ground cinnamon.

In order to prepare pickled plums, I need a marinade. I start with sugar syrup. I boil water and add sugar to it. Stir several times until the sugar melts completely.

I pour spicy spices into the marinade: sweet peas (a few peas), ground cinnamon and cloves. Spices are perfect for plums.

I boil the marinade, then remove it from the heat.

I wash the plums with water, and they are ready for rolling.

I immediately put the plums in sterile washed jars. I fill jars with plums to the top.

Pour plums with fragrant marinade and let stand in this form for 10-15 minutes. Plums will give juice and the marinade will begin to acquire a purple hue.

I drain the marinade from the jar and boil it again, as it has cooled down in order. At this stage, I pour vinegar into the marinade.

The second time I fill the plums with hot marinade with vinegar.

I twist, roll up the jars with lids. It remains to insulate the banks with a "fur coat".

Pickled plums with a stone in this way will be stored with you all winter and in any case open a delicious delicacy and treat everyone. Bon Appetite!
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