Pickled plums for the winter recipes are simple. Recipe with step by step photos of salted plums dried for the winter with garlic and olive oil

2017-09-21

Hello my dear readers! I thought that the plum was over for this harvesting season. cooked, jam prepared. But I suddenly “drew” ten kilograms of plums. I urgently had to look for recipes for marinated plums for the winter.

My husband always warns me against long conversations with a neighbor across the fence. Why? Because the conversation can end with a bucket of plums or a bag of apples that you can't refuse.

When I entered the kitchen with a bucket filled with hazy plums, my husband silently nodded at the tomatoes and peppers waiting to be minced. In the morning I was going to cook homemade ketchup for the winter. I had to urgently change plans and pickle plums.

Technological operations common to all recipes

Pickled plum for the winter - recipes

Pickled plum with garlic instead of pit

Ingredients

• Elastic plums (preferably Hungarian aka Eel).

Marinade per liter of water

• 80 g sugar.
• Half a teaspoon of salt.
• 140 ml 9% vinegar.

Spices per liter jar

• Three cloves.
• 2-3 balls of allspice.
• A small bay leaf.
• Garlic (as many cloves as you have plums).

How to cook

• Cut the plums a little, squeeze out the stone, insert a clove of garlic in its place, put it compactly in jars, pour cold water, pour the liquid into a container, measure the volume.
• Boil. Cool the liquid down to about 80°C.
• Pour hot water into a container with a drain up to the neck. Let the contents warm up for five minutes.
• Pour water into a container, put salt, sugar at the rate indicated above. Boil, add the required amount of vinegar. A liter jar requires approximately 280 ml of water, 40 ml of vinegar, 20 g of sugar.
• Pour boiling marinade into jars with plums and spices, roll up lids, turn over, wrap in warm things. Cooled jars with pickled plums are sent to the cellar or pantry for the winter.

Pickled plums - the best recipe in my opinion

I love plums marinated according to this recipe with caramel cheese. To shell out $25 for the Norwegian Gudbrandsdalen, my hand does not rise. I buy domestic from a familiar cheese maker.

Ingredients for the first version of the recipe

• Ten kilos of slightly unripe elastic plums (preferably Hungarian).

Marinade syrup

• 3500 g sugar.
• 500 ml of wine vinegar (real apple, in the most extreme case of ordinary table).
• 8-10 bay leaves.
• 10-15 cloves.
• 10 pieces of black and allspice.
• 3-4 star anise.
• 3-4 cinnamon sticks.

How to cook

Ingredients for the second version of the recipe

• One kilogram of Hungarian plums (aka Eel).

Spices

• 2-3 bay leaves.
• 2-4 cloves.
• 3-4 pieces of black pepper.
• 1-2 pieces of allspice.
• A small stick of cinnamon.

Marinade

• 350 g of granulated sugar.
• 150 ml of wine vinegar (apple, in extreme cases, a simple table 9%).
• A teaspoon with a slide of salt.

How to marinate

Plum pickled diner for the winter

If pickled plums prepared according to previous recipes are the best for me to eat with cheeses (may the French forgive me), then the ones below are with meat, poultry and pilaf.

At the risk of arousing the wrath of connoisseurs, but I spoke about purely my preferences, without calling them correct and classic. If you prefer to eat plum jam with cheeses - eat to your health! I love this combination too!

Ingredients

• Strong fleshy plum (Hungarian aka Eel).

Marinade

• One liter of water.
• One heaping tablespoon of salt.
• Five tablespoons (without top) of sugar start.
• 70 ml 9% vinegar.

Spices per liter jar

• Five pieces of black and allspice.
• One clove.
• One laurel leaf.
• One leaf of black currant.
• Three cloves of garlic.
• A small pod of hot pepper.

How to cook

1. Prick a plum (with a toothpick, a needle), tightly load jars with fruits, on the bottom of which spices and peeled garlic are placed.
2. Boil water, pour to the very top in the container, fifteen minutes doing our own thing.
3. Pour water into a suitable pan, send salt, granulated sugar there. Boil for two or three minutes, pour in the vinegar.
4. Pour into jars, roll up, turn over, wrap up - everything is as usual.

Pickled tomatoes with plums for the winter - a recipe without sterilization

Ingredients

• 1000 g of tomatoes.
• 800 g Hungarian plum.

Marinade

• 1200 ml l of water.
• 120 ml of vinegar.
• Five tablespoons of sugar.
• Two and a half tablespoons of salt.

Spices

• A piece of horseradish root.
• A quarter sheet of horseradish.
• Two currant leaves.
• Two cherry leaves.
• One bay leaf.
• 7 black peppercorns.
• 3-4 peas of allspice.
• 5 cloves of garlic.

How to cook

• Wash and chop strong fruits of tomatoes and plums.
• Put clean spices, peeled garlic in jars, mix tomatoes with plums.
• Bring the water to 100 ° C, pour into jars to the top, stand for fifteen minutes, drain.
• We put salt, sugar in drained water, boil.
• Pour vinegar into a three-liter jar, pour boiling brine, immediately seal, turn over, cover with a blanket. For the winter, we transfer completely cooled containers to a cool place. The recipe for Pickled Tomatoes with Plums is easy!

Pickled plums Ugorka with thyme for the winter

Fruits marinated in this way are incredibly fragrant. But this fragrance is not sweet and oriental, but rather Mediterranean, thanks to thyme.

Ingredients

• Strong plum Ugorka (aka Hungarian).

For filling one liter jar

• 700 ml wine 5% vinegar.
• 400 g sugar.
• Half a teaspoon of salt.
• A bunch of thyme (or a couple of teaspoons dry).
• Two bay leaves.
• Four cloves of garlic in the husk.
• Five peas of black pepper.

How to marinate

1. Mix vinegar with sugar, salt, add bay leaf, black pepper, thyme sprigs, garlic cloves in the husk. Cook over low heat for two hours, stirring occasionally.
2. Place the plum pierced with a toothpick in a jar. Pack the fruits tightly enough. Catch the spices from the filling, send them to the jar. Bring the syrup to a boil, pour it into a jar, roll it up, turn it over, wrap it - everything is as usual when twisting preservation without sterilization.

Plums pickled for the winter like olives

Plums, do what you want with them, they will not become “like olives” or “like olives”! All recipes from the Internet with expressive spices like cloves or star anise with anise will not turn a plum even into a semblance of olives! It will be marinated and marinated again, the taste is completely different from real olives!

I take for this recipe small fleshy plums comparable in size to large olive fruits.

If I disappoint someone with my recipe - do not blame me! It will have a minimum of ingredients and no vinegar. In the title, I deliberately left the word "pickled". Of all those who are looking for this recipe, there will be those who will like my interpretation.

Ingredients

• One kilogram of strong, slightly unripe small-fruited plums.
• 300 grams of coarse salt.
• Extra virgin olive oil for pouring.

How to cook

Today I told you, my dear readers, about some of the most interesting recipes for pickled plums for the winter, in my opinion. If you have any questions - write, I will answer everyone!

I will always be grateful for your comments and reposts on social networks. I wish you successful and tasty preparations. Bye everyone!

Stay with me for a few more minutes - listen to the magical voice of an incomparable, completely unknown to the general public of a brilliant singer.

Lina Mkrtchan: Melody from Orfeus & Euridice by Gluck

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 a 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. I suggest mastering a detailed recipe with step-by-step photos for all lovers of plums.

You will need to take:

• 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. Bring apple cider vinegar 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 serve as a savory snack and wonderfully complement baked meat or fish. Such a plum can also be used in a variety of desserts and pastries.

Autumn has come - the time of active harvesting of vegetables and fruits.

To pickle a ten-liter bucket of plums you will need:

3 kg of sugar, 0.5 liters of water, 0.5 - 1 pack of cinnamon (to taste), 10 - 20 cloves, 1 tablespoon of ground hot pepper or peppercorns, 10 bay leaves, 0.5 liters of 9% vinegar.

So let's get started. Let's prepare prunes- Wash and dry it. In a large bowl, mix water and sugar and bring to a boil. Add all the ingredients in turn, mix and turn off the heat. We fall asleep in the prepared marinade plum and leave for a day. The marinade should be enough to completely cover the plum. The next day, pour the marinade into a separate pan and bring it to a boil and pour the prunes again for a day. We do this for 10 days. After 10 days, we lay out the plum in prepared sterile jars, bring the marinade to a boil and pour into jars and roll up. All! Now the jars can be turned over and wrapped until cool.

Recipe tested by me. Pickled prunes it turns out amazingly tasty and fragrant! Pairs well with meat dishes! And if you take out the bone, stuff the plum with walnuts and pour over sour cream or cream, then it is simply impossible to break away from this dish!

Recipe: how to cook pickled prunes without sterilization with spices

Winter harvesting pickled prunes: recipe and step by step instructions

Wash 500 g of black semi-hard plums and sort for spoiled fruits. Remove the remaining fruit from the petioles and cut into 2 parts, leaving the stone.

1. Fill a saucepan with 500 ml of filtered water and place on the stove.
2. Dissolve half a teaspoon of salt and a tablespoon of sugar in water.
3. Add 2 star anise, 6 peppercorns, 1 whole cinnamon stick, 4 cloves, bay leaf and 2 juniper berries to the future marinade.
4. When the water boils, make a saucepan from the stove and pour 50 g of vinegar into the marinade.
5. Dip the chopped plums into the marinade.

In the meantime, prepare a half-liter jar for storing plum billets: put a sprig of dill, a horseradish leaf in it. Move the plum along with the marinade to a jar. Close the lid.

Put the workpiece to pasteurize in the air grill for 10 minutes, while choosing a temperature of 160 ° C. If there is no air grill, pasteurize the jar in the old way - in a water bath. Take the jar out of the air fryer with an oven mitt and move it to a dark, cool place.

Pickled prunes without sterilization: how to store

Pasteurized prunes will last about a year at room temperature. It is better to place the workpiece in the refrigerator or cellar, if possible.

In winter, spicy plums in the marinade can easily be used in many ways. They are used not only in desserts, but also in recipes:

• salads;
• meat dishes;
• baking;
• as an addition to the side dish;
• as a sweetener for pancakes or pancakes.

There are an innumerable number of ways to pickle prunes for the winter: some housewives put garlic in jars, others use spices, and still others use wine instead of classic vinegar. There is no generally accepted recipe: it is enough to take into account your taste preferences and choose the ingredients for the marinade at your own discretion.

How to pickle prunes for the winter: a recipe without sterilization

Pickled prunes

Plums are wonderful healthy and tasty fruits. They improve mood and digestion. Plums contain many useful substances: vitamins, microelements and antioxidants, as well as unique compounds of substances that are not found in other fruits of our latitudes. Currently, there are many both semi-wild and successfully cultivated varieties. Prunes are one of the best. It can be cooked in different ways, including pickling.

Pickled plums are an excellent gourmet snack for a variety of wines, as well as strong drinks, in addition, this is an interesting flavoring addition to various meat and fish dishes. Marinades can be varied, for canning or for "quick" use.

Recipe for spicy prunes marinated with garlic

• fresh prunes - about 1 kg;
• natural wine vinegar - 150 ml;
• sugar - 50-100 g;
• water - 1l;
• garlic - 3-4 cloves;
• bay leaf - 1-2 pcs.;
• hot red pepper - 1 pc. (small);
• carnation - 3 inflorescences;
• allspice peas - 3-5 pcs.

We wash the fruits, pierce each plum in several places with a toothpick or fork.

We put garlic cloves, pepper with a stalk, spices and plums in a clean sterilized jar. Dissolve sugar in water and bring to a boil, add vinegar. Boiling marinade pour plums with garlic in a jar to the brim. Roll up, turn over and cover with an old bedspread. After cooling, we store in a room with a positive temperature (glazed loggia or veranda, pantry). Such canned food will pleasantly surprise your guests and family.

Prunes marinated in cognac with nuts and cream

• fresh prunes - about 500 g;
• lemon - 1 pc.;
• cognac or fruit brandy - 100 ml;
• vanilla or cinnamon (but not together);
• water - 150 ml;
• black tea - 1-2 tablespoons;
• sugar - 3 teaspoons;
• natural milk cream;
• nuts (any)

We wash the plums and dry them. We make a longitudinal incision on each plum and carefully remove the stone. Lay closely on the bottom of a small metal tray. Brew tea, insist 5 minutes, filter, add sugar, cognac, lemon juice. Mix and pour plums in a tray.

In the process of pickling the plums, carefully turn over, shake the tray. After 20-40 minutes, the plums were marinated. We put a nut (or a piece of nut) in each plum and put it in portions in bowls. Top with whipped cream seasoned with vanilla or cinnamon (you can replace them with pistachio cream ice cream). Leftover marinade can be reused for meat and some fish.

Pickled prunes

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 is a fragrant dessert in the best traditions of oriental cuisine, as well as a spicy appetizer with 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 drain, 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. I shift the plums into a bowl or into an 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. Shake the bowl lightly in a circular motion so that all the plums are dipped into the 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 remove all spices, except for the 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"

Quick recipe, very tasty and easy. 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

1. We free the washed plum from the stones, cut into 4 parts.
2. Grind spices and pour olive oil.
3. 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.
4. 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

1. 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.
2. 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.
3. 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

Today we want to offer several recipes for unconventional harvesting of plums - pickled plums for the winter. Most housewives consider harvesting plums for the winter as a sweet addition to dinner. They often pamper their relatives with plum jam, plum compote and nothing more. Many do not even realize that these dark blue fruits can be marinated for the winter. Pickled plum is very popular among those people who once tried this wonderful appetizer for the winter, and it won their hearts.

There are many different recipes for pickled plums. In this article, we want to offer some of the most popular ones. Choose the most suitable for you, and we hope it will take its rightful place among your sunsets for the winter. Let's get started and see how to pickle plums for the winter.

For the preparation of pickled plums, the eel variety (the second name is Hungarian) is very well suited. Fruits need to be taken ripe or even slightly unripe. Overripe and spoiled blanks are not suitable for this type. Plums must be thoroughly rinsed under running water, remove the remaining stalks and dry.

Plums prepared according to the recipe below can be used as a side dish for any meat product. Marinade can be poured over the bird when cooked in the oven or added to, giving them a delicious taste.

Cooking 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 cup (250 ml);
• Carnation - 10 pieces;
• Hot pepper - 10 peas;
• Ground cinnamon - 1 teaspoon;
• Bay leaves - 4 pieces.

Take dense, maybe even a little not ripe, plums. Overripe ones are not suitable, they have too thin skin and are too soft. In the process of cooking, they simply burst and spread. It is better to cook jam or compote from overripe fruits. Wash the plums thoroughly under running water, remove the stalks. Lay the washed fruits on a kitchen towel or paper towel and let them dry.

Pierce each plum with the tip of a fork. You need to pierce deeply, almost to the bone.

Transfer the prepared plums to a suitable enameled bowl and set aside. It's time for the marinade.

To prepare the marinade, take an enamel pan. Put in it all the ingredients except cinnamon and of course plums. Place the saucepan 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 amount and decreasing the density of the marinade.

Pour boiling marinade over 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, drain the marinade into a suitable saucepan, put on the stove, bring to a boil. Pour boiling marinade over the plum again, cover with a towel and leave for another 10-12 hours.

Arrange the cooled plums in prepared (sterilized) jars. Put the marinade on the stove, bring to a boil, boil for 5 minutes and pour hot jars with plums. Seal with lids and store in a cool place after cooling.

To prepare, take:

• 7 kilograms of plums;

For marinade:

• 1 liter of 9% vinegar;
• 3 kilograms of sugar;
• 1 pack of bay leaf (10 grams);
• A pack of allspice, not ground;
• 10 carnations.

The plum, previously washed and dried, is placed in a saucepan or other suitable container.

In a separate bowl, mix the ingredients for the marinade and bring to a boil.

Pour the plum with boiling marinade and leave to cool to room temperature.

Then we drain the marinade, put it on fire again, let it boil, boil for 2 minutes. Pour the plums again and let cool to room temperature again. We perform this manipulation 5 times. Drain the marinade for 6 times, put the plums in sterilized jars.

We boil the drained marinade and fill it with jars of plums. Roll up the lids.

Another recipe for an original, tasty snack for the winter is pickled plum with garlic. Such a 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 savory taste, take one kilogram of plums. Plums, as in previous recipes, should be firm. The Hungarian variety is best suited. Wash fruits, dry. Then, using a thin stick, gently squeeze out the bones, while the plum should remain intact. You can use a Chinese stick or pencil. Or you can not completely cut off the “cap” of the plum, carefully remove the stone with a knife.

Prepare the marinade. Pour 400 milliliters of 10% vinegar into the pan, add 600 milliliters of water, or adjust the ratio of water and vinegar to make 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. Also put 5-6 peas of allspice.

Put the marinade over medium heat. When it boils, reduce the flame to a minimum. Sugar should be completely dissolved.

While the marinade is simmering on the stove, stuff each plum with a clove of garlic. Put the garlic in the place where the bone was. Cut large garlic cloves in half.

Fold the stuffed plums into clean jars. It is best to use small jars of 300-400 milliliters. Fill jars with fruits with hot marinade to the top, evenly distributing spices in 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 well saturated with marinade.

Pickled plum with mustard for the winter

This recipe does not involve seaming, the jars will be closed with nylon lids.

To prepare pickled plums with mustard, you need 2 kilograms of plums. As in the previous recipes, the varieties “eel” (“Hungarian”) or “prune” are best suited.
Sort the plum, rinse well, remove the stalks and dry.

Take half-liter jars, wash and sterilize. Pierce the plum with a needle in several places and place it relatively tightly in 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. As spices, allspice, cinnamon, cloves and, of course, bay leaf are usually added. 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 jars of plums with marinade, close with nylon lids and place in a warm place for 3-4 days. Then store in a cool and dark place. Somewhere in a month you can take a sample.

Do you like preparations for the winter with mustard? Then we advise you to cook.

To cook plums like olives you will need:

• About 800 grams of plums;
• Two tablespoons of vegetable oil (preferably olive);
• Eight teaspoons of sugar;
• Five teaspoons of salt;
• Five teaspoons of 9% vinegar;
• 10 cloves;
• 4 bay leaves.

From this amount of ingredients, 2 liter jars of plums marinated like olives are obtained.

The process of preparing plums is the same as in conventional pickling: we sort, remove the roots, rinse, and dry on a towel. Pierce each fruit with a needle or toothpick in several places.

Take two sterilized liter jars and spread the spices evenly in them first, then lay the plums.

Fill jars with boiling water, leave for 5 minutes. Carefully drain the water into a saucepan, add sugar, salt and vinegar, bring to a boil. Pour the plums with hot marinade and hold 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 in hot brine and roll up the lids. Wrap the inverted jars and, after cooling, put them in a storage place.

After reading this article, we hope that you will no longer have the question of how to pickle plums for the winter.

And in conclusion, we want to advise you a few recipes that you will find by clicking on the link.

Good luck preparing for the winter!

This recipe is as simple as plums cooked according to it are delicious. They will originally emphasize the various nuances of meat dishes. Can be the basis of any salads. But in and of themselves - this is a stunning bouquet of fragrant notes and mouth-watering delicious shades!

All you need to make clove-pickled plums is a little bit of free time over a few days. because the process is not fast.

• 2.5 kg plums
• 750 g sugar
• 250 ml table vinegar 9%
• 10 g bay leaf
• 5 g cloves

Step-by-step instructions for cooking spicy pickled plums with cloves

Rinse plums well before using them. Remove leaves and stems.

Fold the fruit in an enamel bowl, sprinkling with cloves and bay leaves.

The last layer should be plums.

Pour the vinegar into the sugar and boil them together until the sweet marinade is completely dissolved. Stir the marinade while cooking.

Pour the boiling marinade over the plums, let them cool. Cover with lid and leave at 12 o'clock(if you cook in the evening, then until the morning, in the morning - until the evening).

Then drain the marinade and boil it again in a separate bowl.

Fill them with plums. And leave them alone again at 12 o'clock. So repeat this procedure again and again. During five days you need to drain and boil, pour the marinade.

Plums should wrinkle. The amount of liquid will increase over time. If at the beginning of cooking she didn’t even cover half of the fruit, then at the end of the marinade process there will be quite a lot due to the juice secreted by the plums.

Before the last pour, spread the cloves and bay leaves in clean jars. Put plums on them and pour in the marinade (boiling water).

Roll up the jars and let them cool. Later put them in a more suitable and cool place.

Do not rush to try the plums, they are not quite ready yet. And here after 3-4 weeks spicy pickled plums with cloves will be a great dessert even for exquisite alcoholic drinks or an unusual snack, or a side dish for various festive dishes!

Bon appetit!

The recipe for pickled plums with cloves for the winter was prepared by Galina Aleksandrovna.