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Pickled plums: 7 great recipes

Plums for the winter can be prepared in different ways. By tradition, they make jam, compote, preserves, that is, sweet preparations. In addition, sauces, ketchups, dressings, adjikas with the addition of this fruit are very popular. Pickled plums are a delicious side dish and a spicy touch to many everyday dishes. Preparation recipes are very diverse, many of them are presented on the Internet with step-by-step cooking pictures, they always turn out delicious.

Plums for the winter can be prepared in different ways.

Ingredients:

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

Workpiece:

  1. Wash the fruits thoroughly, tear off the stalks, put them in a deep saucepan or bucket. It is very important that the fruit is firm, even with green barrels. From soft and overripe fruits, harvesting will not work.
  2. Cook sweet and sour marinade. To do this, pour acetic acid into a saucepan, 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.
  3. Pour the jars with the finished marinade.
  4. Put a flat plate on top of the plums and press with a load, leave it overnight so that they give juice.
  5. Over the next 5 days, pour the marinade from the pickled fruits, preferably with laurel, let it boil, cook for a couple of minutes, fill the fruits again, cover with a lid.
  6. On the 6th day we sterilize clean cans, boil tin lids.
  7. Pour the marinade into a saucepan, send it to the stove to boil.
  8. Put pickled fruits in sterile jars, preferably laurel and a few peppers in jars.
  9. Pour the marinade, roll it up.

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

Pickled plums for the winter (video)

Plums for the winter without heat treatment

Ingredients:

  • 5 kg of fruits;
  • 1.7 kg of sugar;
  • 1.5 tsp aspirin;
  • 8 gr. ground cinnamon;
  • Carnation;
  • rum (vodka, cognac).

The appetizer is prepared quickly

Workpiece:

  1. We wash the fruits well, take out the bones, put them in a deep bowl.
  2. Pour granulated sugar, cinnamon, a few clove buds on top, knead aspirin tablets into powder and add in the required amount. Mix everything well. We leave for a day. Stir periodically.
  3. In the morning we sterilize clean jars and lids, put prepared plums in them.
  4. Pour 20 ml of alcohol into each jar. We roll up and put away for storage.

How to cook pickled Hungarian at home

Ingredients:

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

This piece is incredibly sweet.

Workpiece:

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

We put it away for storage.

Pickled plums without sterilization for the winter

Ingredients:

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

Lack of sterilization allows you to complete the workpiece quickly and easily

Workpiece:

  1. Divide into cloves and peel the garlic, cut in half lengthwise.
  2. Wash the fruit, tear off the tails, cut on the side, take out the bone. Instead of a seed, put the garlic inside.
  3. At the bottom of the seaming containers we put bay leaves, cloves buds, peppers, on top of a plum, do not ram.
  4. Cook the marinade. We are waiting for the water to boil, put sugar, salt and vinegar in it.
  5. Pour the marinade into the plums. Let it brew for 30 minutes, pour the marinade into a saucepan.
  6. Boil again, fill in the fruits, close with sterile lids.

Pickled plums like olives: recipe and cooking secret

Ingredients:

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

Workpiece:

  1. We sterilize clean jars, pour boiling water over the lids.
  2. We wash the plums, remove the tails.
  3. Put 6 carnations and 2 laurels at the bottom of the cans, load the plums tightly on top.
  4. Fill the jars with boiling water without spices. Let stand for about five minutes, until the fruits soften and crack.
  5. Pour water from cans into a saucepan, sugar, salt, pour acetic acid. Let it boil.
  6. Fill the fruits with the prepared brine, let it brew for 7 minutes, drain and boil again.
  7. Before pouring 3 into all the jars, pour 25 ml of oil. We fill the cans, roll up.
  8. We remove the cooled cans in a cool place.

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

Pickled tomatoes with plums: a step by step recipe

Ingredients:

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

The workpiece turns out to be unusual

Workpiece:

  1. Ripe dense plums and my tomatoes, tear off the tails, make several punctures of the forks in the area of ​​the stalk.
  2. Put horseradish leaves, parsley, garlic cloves, laurel and pepper on the bottom of clean cans.
  3. Lay the fruits in layers or in a chaotic manner with chopped onion rings.
  4. Pour boiling water into jars, let stand for 20 minutes.
  5. Pour water into a saucepan, sugar, salt, acidify with vinegar. We are waiting for it to boil.
  6. Pour the fruits with hot brine, roll them up with lids.

We are waiting for a complete cooling, we put it in the cold.

Spicy pickled plums recipe

Ingredients:

  • 1 kg of dense large plums;
  • 1 liter of white wine vinegar;
  • 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.

Workpiece:

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

We roll up the cans with lids. We are waiting for complete cooling, we put it away for storage. After 14 days, the workpiece is ready for use.

Spicy pickled plums (video)

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 cork just a few cans, and when the time comes, choose by trial what you like best. After all, how many people, so many tastes. Note: it is very good to marinate meat in the marinade from under the plums for roasting in the oven or on a shish kebab. It turns out to be soft, juicy, with piquant plum notes that you and your guests will definitely like.