Pickled plums for the winter: 6 simple homemade recipes

How to prepare plums for the winter

In order for the appetizer to be a success, you need to follow some cooking rules. First of all, you need to choose the right plums. The fruits of the Hungarian variety are ideal, but other varieties of plums can be used.

Before preparing plums, it is necessary to sort them out; all fruits with signs of spoilage, as well as overripe ones, are discarded. Slightly unripe fruits with dense pulp are well suited for pickling.

Plums are pickled, both with and without pits. If the first option is chosen, then the fruits need to be pricked, that is, 2-3 punctures must be made with a toothpick. This is necessary to ensure that the skin does not burst during the heat treatment process. In addition, the presence of holes will help the marinade penetrate inside the fruit faster.

To prepare the marinade, various spices and spices are used; the taste of the plum will depend on the chosen bouquet.

Pickled plums are prepared with and without prior sterilization. But in any case, you need to prepare the container well - wash it thoroughly and heat it by steaming, in the oven or microwave.

You can simply serve pickled plums as an appetizing appetizer, as a side dish for meat or fish, or add plums to salads.

Interesting facts: doctors claim that regular consumption of plums prevents the development of cancer, strengthens the immune system and avoids premature aging.

Pickled fruits - healthy and tasty

Plum is a famous fruit crop. Dishes made from this fruit are popular. In Slavic countries, various preparations for the winter are made from it: compotes, syrups, jams are made, it is salted and pickled, dried, smoked and frozen.

Canned fruits are used as a dessert, side dish or appetizer for the main dish. In winter, at the festive table, pickled plums will diversify the taste and add sophistication to meat and poultry dishes. Pickling is a great way to improve the taste of plums and preserve its beneficial properties.

In culinary art, not only rolled fruits are used, but also plum marinade. Various sauces are prepared from a spicy sweet and sour solution, and it is also poured over meat baked in the oven.

For pickling, fruits should be picked a little before they are fully ripe. It is important that the structure of the drupe is dense, the color is bright, and the peel is intact. This will preserve the beautiful appearance of the rolled fruits.

Pickled plums with garlic

A savory appetizer – plums marinated with garlic. Moreover, we will not add garlic to the marinade, but put it inside the plum fruit, instead of the seed.

1-1.5 kg plums;
1-2 heads of garlic.

Marinade:

1 liter of water;
400 gr. Sahara;
200 ml vinegar (9%);
6-7 clove buds;
15 peas of allspice;
15 black peppercorns.

First of all, let's prepare a container; it is convenient to close the plums in small jars with a volume of 0.5 liters. Wash the plums thoroughly, carefully cut along the groove, but not completely, remove the seeds. Peel the garlic.

Carefully open the plums and put a clove of garlic in place of the pit. If the cloves are large, you can cut them in half. Place the “stuffed” plums in prepared jars. Boil water for the marinade, adding peppercorns, cloves, and sugar. Boil and pour in vinegar. Fill the jars with marinade and cover them with lids. Sterilize 0.5 liter jars for 10 minutes in boiling water, then seal them hermetically.

Plums with pits in spicy marinade

A simple recipe for plums with pits in a spicy marinade.

500-600 gr. plums;
70 gr. Sahara;
5 peas of allspice;
0.5 cinnamon sticks;
5 buds of cloves;
40 ml vinegar (9%).

This recipe is for one one liter jar. The jar needs to be washed well, doused with boiling water and dried. Wash the plum well, dry it and place it in a jar, filling it to the level of the neck. Fill the jar with water, then pour the water into the pan to prepare the marinade.

Bring the water to a boil, add salt and sugar to it, and let it simmer for 1-2 minutes, then pour in the vinegar and turn off the heat. Place peppercorns, cloves, and cinnamon in a jar with plums. Pour boiling marinade over it and cover the jar with a boiled lid. Sterilize canned food in boiling water for 7-10 minutes. Seal the jars with lids tightly.

Hungarian in marinade

Ingredients:

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

This preparation turns out incredibly sweet
. Preparation:

Wash the fruits, remove the stems, blanch for 2 minutes.
We make a filling from water, granulated sugar and vinegar.
Pour 7 clove inflorescences and a pinch of cinnamon into the bottom of the jars, and place the fruit tightly on top.
Fill with boiling brine and roll up.
We set the jars to sterilize at 90 degrees. 500 ml – quarter of an hour; 1 l – 25 min.; 3 l – 40 min.

We put it away for storage.

Pickled plums with cloves “Snacks”

This is a very unusual recipe; the plums take quite a long time to prepare – for five days. But the plums turn out to be very tasty. Prepare the marinade with cloves, bay leaves and allspice.

8 kg of slightly unripe Hungarian plum;
500 ml vinegar (9%);
1 liter of water;
2 packs of allspice peas;
1 pack of cloves
1 pack of bay leaf;
3 kg sugar.

Wash the plum well. Pour water into a saucepan, add sugar, add spices (cloves, pepper, bay leaf), boil for 15 minutes, then pour in vinegar. Pour the hot marinade over the plums.

For five days, twice a day you need to drain the marinade, bring it to a boil and pour the plums again. On the sixth day, drain the marinade again and place the plums in sterilized jars. Boil the marinade again and pour the plums into the jars. We close the jars tightly with tin lids. From the specified amount of products, 9 cans of 0.7 liters are obtained.

The best recipe for plums pickled with apple cider vinegar

Apple cider vinegar is popular in many recipes. This additive adds both sweetness and acidity to the snack.

Ingredients:

Plums 2 kg;
1 kg sugar;
300 ml vinegar (apple vinegar);
3 pcs. bay leaf;
Pepper and cloves to taste.

Cooking process:

Wash the fruit and mix with bay leaf and spices.
Dissolve sugar in vinegar until smooth.
Pour into sterile jars for 9-10 hours for marinating.
Repeat this two more times and pour the marinade into the jars one last time.
Screw on the sterile lids and leave to infuse.

Plums "like olives"

Plums prepared according to this recipe do not taste exactly “like olives,” but are very reminiscent of this popular product.

400 gr. Hungarian plums;
4 teaspoons sugar;
2.5 teaspoons salt;
2.5 teaspoons vinegar (9%);
2 bay leaves;
5 buds of cloves;
1 tablespoon of refined vegetable oil per jar.

We wash the fruits and prick them in several places. Sterilize the jars and put bay leaves and cloves on the bottom. Place the prepared plums, filling the jar completely. Pour boiling water into the jars and let sit for 10 minutes.

Pour the water from the cans into a saucepan, boil, add sugar, salt and vinegar. Pour the marinade into the pan and let sit again for five minutes. Pour a spoonful of oil into the jars and fill them again with boiling marinade, then immediately roll them up.

Description

Salted plums for the winter are an easy way to preserve the beneficial properties of plums for a long period of time. The name of the preparation will immediately draw a picture in the subconscious of the housewives, but plums prepared according to the proposed recipe will not be ordinary wet and salted fruits, but beautiful and very appetizing-looking slices, imposingly placed in a fragrant and transparent pouring of olive oil mixed with dry herbs and tiny cubes of garlic.

This delicious appetizer tastes like olives without the astringent aftertaste. The absolute naturalness of the ingredients makes this preparation truly impeccable for future use, because nowadays it is very difficult to find a food product that will not only fully satisfy gastronomic desires, but will also not cause harm. Natural olive oil (or any other, but odorless) can keep the product in its original form for a long time, even under a nylon lid, and aromatic dry spices, which you can combine at your discretion.

It is very easy and simple to prepare such a delicacy with your own hands at home. The cost of your time will be minimal, and the result of your work will inspire new exploits and experiments. The recipe for salted plums can, without a doubt, be written down in the golden recipe section of your personal cookbook with the note “finger lickin’ good,” and next season, you can increase the bookmark and prepare a double portion of the amazing snack.

Impeccable taste, perfect appearance, wonderful smell, amazing color composition - all this easily fits and is perfectly combined in one jar, in which plums, prepared according to a simple recipe with step-by-step photographs, and detailed ones, understandable even to the most inexperienced housewife, are placed with love and a piece of soul , explanations of actions.

Sloe "for olives"

Ordinary plums bear little resemblance to the fruits of the olive tree, but the fruits of wild plums (sloes) can be confused with olives. Let's marinate the turn so that it tastes like olives.

2 kg of thorn fruits;
1.5 liters of water;
3 tablespoons granulated sugar;
1 tablespoon salt;
3 bay leaves;
6 buds of cloves;
5 peas each of black and allspice;
3 tablespoons vinegar (9%).

We will sort through the thorn fruits, discarding dried, spoiled, and damaged ones. During the sorting process, be sure to separate the stalks.

Advice! Taking cuttings from thorn fruits is not so easy. We hold the fruit with one hand, and with the other we twist the stalk and pull it out.

Wash the blackthorn well, then let it dry, spreading it in one layer on paper or fabric towels.

Recipe with cinnamon without sterilization

This version of the marinade is prepared without sterilization. We add cinnamon to the marinade, so the product turns out very aromatic.

1 kg slightly unripe blue plums;
1 liter of water;
300 gr. granulated sugar;
3 peas of allspice;
150 gr. table vinegar (9%)$
6 buds of cloves;
1 teaspoon ground cinnamon.

Wash the jars thoroughly and sterilize them. We also wash the plums well and dry them.

Let's start preparing the marinade by boiling the syrup. Pour sugar into a saucepan, add water, stir and put on fire. Bring to a boil, stirring occasionally to dissolve the sugar. We put spices in the syrup - ground cinnamon, allspice, cloves.

Place the plums in jars, filling them to the top. Pour the boiling marinade into the jars and cover with lids. Leave for 15-20 minutes, then pour the marinade into a saucepan and bring to a boil. Pour vinegar into the boiling marinade, stir and turn off the heat. Pour the marinade into the plums a second time and immediately roll them up. Cool under a fur coat.

With tomatoes

This preparation will be sour and salty, and it is ideal as an appetizer for any feast.

In winter, such a jar will not be superfluous.

Ingredients

To prepare the preparation for the winter you will need a set of the following products:

plums – 3 kg;
tomatoes – 3 kg;
parsley – 100 g;
onions – 3 pcs.;
salt – 90 g;
horseradish leaves – 3-4 pcs.;
garlic – 12 cloves;
sugar – 250 g;
black peppercorns – 15 pcs.;
water – 3 l;
vinegar – 100 ml.

It is better to roll the workpiece into 3 liter jars. These products are enough for 3 containers.

Step-by-step cooking process

You need to marinate the dish according to the following algorithm:

The fruits must be peeled and washed. Plums require several punctures in the skin. The onion needs to be peeled and chopped into rings.
Approximately equal portions of horseradish leaves, herbs, garlic, and spices should be placed on the bottom of sterilized jars.
Place plums and tomatoes in layers in a container, sprinkling them with onion rings.
The jars need to be filled with boiling water up to the neck and left for 20 minutes.
After the allotted time, you need to drain the liquid into the pan and add salt, sugar and vinegar to it. Cover the container with a lid and bring the brine to a boil.
Pour the hot marinade into the jars and immediately screw the lids on.

The workpieces should be allowed to cool at room temperature, and then they should be taken to a cool place for storage.

Spicy pickled plums with mustard

Plums marinated with mustard have a piquant taste.

2.5 kg plums, preferably slightly unripe;
1.5 liters of water;
2 teaspoons salt;
6 teaspoons sugar;
2 bay leaves;
6 buds of cloves;
1 cinnamon stick;
6 peas of allspice;
1 tablespoon mustard powder;
0.5 tablespoon of vinegar (9%).

This preparation option is made without sterilization and hermetically sealed jars, but the plums will need to be stored exclusively in the refrigerator. The product is stored for 2-3 months.

Prepare the marinade. To do this, pour water into a saucepan and bring to a boil. We put sugar and salt, and add bay leaves, allspice, cloves and a cinnamon stick. Boil the marinade for five minutes. Then turn off the heat and cool the marinade until it becomes warm, but not hot. Pour vinegar into the warm marinade and add mustard powder, stir.

Wash the jars thoroughly, scald with boiling water and dry. Place well-washed plums in jars and fill with warm marinade. Leave the jars on the counter until they cool completely. Then cover with thick plastic lids and place in the refrigerator. The preparation will be ready for use in two weeks.

With bay leaf

The recipe requires marinating plums for 6 days.

The fruits are tasty and aromatic and will be an excellent snack for any feast.

Ingredients

To prepare a marinated dish you will need the following products:

fruits – 4 kg;
bay leaf – 10 g;
sugar – 1.6 kg;
vinegar – 0.5 l;
peppercorns – 10 g.

It is recommended to use apple cider vinegar. The indicated volume of products is enough to prepare 5-6 cans of snacks, with a capacity of 0.5 liters.

Step-by-step cooking process

How to pickle plums according to the recipe:

The fruits must be thoroughly washed and placed in an enamel bucket or pan of a suitable size.
In a saucepan you need to mix vinegar with sugar, pepper and bay leaf. This mixture must be brought to a boil and boiled for 1-2 minutes.
Pour the resulting marinade over the plums. After this, you need to place a plate upside down on the raw material, and place a press on top. A 3-liter jar of water or another heavy object will do.
The raw materials must be left in a cool place, for example, on a balcony, for 5-8 hours. After this time, when the fruits give juice, the press should be removed.
The next morning, you need to drain all the liquid from the fruit into a saucepan. If possible, you should also add a bay leaf there. The marinade must be brought to a boil, and after boiling for 1-2 minutes, pour it again onto the fruit. The raw materials should be covered with a plate and sent to infuse in a cool place. This procedure must be carried out every morning for the next 4 days.
On the 5th day, the liquid must be poured into a saucepan and boiled again. But this time you need to put the plums in sterilized jars and fill them with hot marinade. Immediately after this, seal the containers with lids.

The jars can be cooled at room temperature without turning them upside down.

Yellow plums with ginger and vanilla

You can pickle not only blue, but also yellow plums. We choose the fruits of the Mirabelle variety. Their fruits are small, round with a sweet and sour taste, bright yellow in color with a red side. Let's prepare this plum in an unusual spicy marinade, the result will be an original and very tasty appetizer or side dish for any fish, meat or vegetable dishes.

1 kg yellow plums;
1 glass (250 ml) dry white wine;
300 ml wine vinegar (preferably white);
1 cinnamon stick;
1 vanilla pod;
6 buds of cloves;
300 gr. granulated sugar;
300 gr. fresh ginger root.

Wash the jars well and scald them with boiling water. Wash the yellow plums well and prick them with a wooden toothpick in several dreams. Place plums in jars to the top.

Advice! If you were unable to purchase a vanilla pod, you can replace it with dry vanillin; instead of one pod you need to take 1 gram. vanillin.

Pour wine, wine vinegar into a saucepan, add sugar and a cinnamon stick. Open the vanilla pod, remove the seeds and put them in the marinade. Peel the ginger root and grate it on a coarse grater. Dip the ginger into the marinade. Boil the liquid and leave it to cool under the lid. Then strain the marinade through a sieve. Pour the marinade into jars. Cover the jars with lids and place the plums in the refrigerator. The plums will be ready in a month.

If it is not possible to store the product in the refrigerator, then you need to sterilize the jars in boiling water for 15 minutes (0.5 liter jars). After sterilization, you need to close the jars hermetically and send them to cool “under a fur coat.”

How to store salted plums

When the plums are sufficiently fermented, remove them from the bag or container and strain the juice through a sieve into a small container or bag. Depending on the ripeness of your plums, you will get about 125 ml of juice. This is an amazing product, an almost ready-made vinaigrette with a fantastic taste. It can be refrigerated for up to 1 week or frozen for longer storage.
Place the lacto-fermented plums themselves in a container with a lid or in a ziplock bag. They can be stored in the refrigerator for about a week without much change in flavor, but if you don't plan to use them any time soon, freezing them will prevent further fermentation. Fermented fruits keep better in the freezer than fresh ones.
If you fermented the plum halves, you can place them cut side down on a parchment-lined baking sheet and freeze until firm, then place them in a vacuum sealed bag, seal them, and put them back in the freezer. Vacuum sealing works best to prevent frost burn, but a regular freezer bag will work.

Pickled plums with cognac

An unusual version of the marinade is prepared with cognac; the plums in this filling produce a piquant taste.

1 kg of plums, select unripe fruits;
250 ml water;
200 gr. Sahara;
0.5 teaspoon ground cinnamon;
3-4 buds of cloves;
3-4 peas of allspice;
0.5 teaspoon salt;
50 ml vinegar (9%);
4 tablespoons of cognac.

Prepare the marinade. To do this, you need to bring the water to a boil, add sugar and salt, as well as all the spices, pour in vinegar. Boil the marinade over very low heat for at least half an hour, it should become slightly viscous. Then turn off the heat and pour in the cognac.

Wash the plums well and dry. Place them in an enamel pan and fill them with marinade. Leave for three hours. Then drain the marinade, bring it to a boil and pour in the plums again. We repeat this procedure two more times.

Then drain the marinade and transfer the plums to sterilized jars. Boil the marinade again and pour it into the jars. And immediately close it tightly. Cool and store in the cold. If it is necessary to store at room temperature, it is necessary to sterilize the jars for 15 minutes in boiling water before capping.

Recipe for pickling plums without water

But for a change, here’s a completely different approach to marinating. The process takes place practically without the participation of water and the result is something like canning in its own juice. A very original recipe that allows you to do without sterilizing the jars, but store the final product in a cold cellar under a plastic lid.

Just be prepared - the process is very long and takes almost 6 days. The good news is that the actual cooking time is only about 1.5 hours. The rest is waiting.

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Ingredients:

1.5 kg plums
500 g sugar
250 ml vinegar 6%
75 ml water
4 buds dried cloves
1 tsp cinnamon
0.5 tsp ground cardamom seeds
Half 1 lemon

From the specified amount of ingredients you get exactly 3 half liter jars.

Preparation:

1. Let's start with syrup. Pour water into the pan and set the heat to low. Add sugar little by little and mix. Sugar should be added in small portions and stirred vigorously so that it does not start to burn.

The result should be a homogeneous mushy consistency.

2. Without ceasing to stir, add vinegar, all the spices and half a lemon, cut into rings, into the pan.

Continue cooking and stirring until the sugar is completely dissolved.

3. When this happens, remove the pan from the heat and add clean, dry plums to the hot marinade. Mix everything well, close the lid loosely and leave the pan as is at room temperature for 3 days.

Stir the contents of the pan a couple of times a day for more uniform marinating.

4. On the third, remove the plums from the pan using a slotted spoon and transfer them to a plate. Place the pan back on the stove and bring the marinade to a boil over medium heat. Then turn off the heat, return the plums to the hot marinade, stir and leave again under the lid for another day.

A day later we repeat the procedure: take out the plum, boil the marinade, return the plum, wait a day. That's a total of 5 days of waiting.

5. On the 5th day, we take out the plums and immediately put liter jars in a clean floor. Boil the marinade for the last time and immediately after boiling pour it into jars. There should be just enough to fill the jars to the neck.

When the marinade has cooled, close the jars with clean plastic lids and put them in a cold cellar.

There the plums will still reach condition and will reach their peak taste in about a month.