You will not surprise anyone with canned tomatoes and pickled cucumbers, but pickled plums for the winter are not so common. This unusual appetizer will not only decorate the New Year's table and surprise guests, but will also help to pleasantly diversify the everyday menu.

Recipes

The best recipes for pickled plums at home will help housewives to make preparations for the winter, which will delight and surprise with their non-standard taste.

With mustard without sterilization

Plums with mustard are pickled exclusively from hard varieties, "Hungarian" or "ugorka". Such a plum delicacy is prepared without sterilization, which makes life easier and simplifies the process.

Ingredients:

• water - 1.5 l;
• plums - 2.5 kg;
• salt - 2 tsp;
• sugar - 6 tsp;
• spices - to taste (bay leaves, black pepper, cloves and cinnamon are perfect);
• mustard powder - 1 tbsp;
• vinegar - 0.5 tablespoons

1. Boil water, add sugar, salt and spices.
2. Cook over low heat for 5 minutes, then remove from heat and cool to room temperature. Add vinegar and mustard, mix thoroughly.
3. Put the plums in 1 liter jars and pour over the marinade, cover with plastic lids and put in a dark place, best of all in the refrigerator or cellar.
4. Plums with mustard are prepared without sterilization, and therefore will be ready in a week. They can be served with fish, meat, as a separate appetizer, or used as an ingredient for salads.

With cloves and cinnamon

Pickled plums with cinnamon and cloves go well with meat dishes, only they are so tasty that they are eaten even before the meat is ready.

• plum - 2 kg;
• sugar - 200 gr;
• vinegar 9% - 150 ml;
• water - 0.8 l;
• allspice peas - 3-4 pcs;
• cloves - 3-5 pcs;
• bay leaf - 1 pc;
• cinnamon - on the tip of a knife.

You should choose only hard fruits, too soft and overripe will ruin the whole batch, fall apart and will not look presentable. The first step is to rinse and dry the plums thoroughly.

To prevent the fruits from bursting under the influence of boiling water, you need to take a toothpick and pierce each fruit in two or three places.

1. It is easy to prepare a marinade for plums with cinnamon and cloves - when the water boils, add all the specified spices, then cook for 5-7 minutes over medium heat, removing the foam.
2. The next step is to add sugar, stir it thoroughly until it is completely dissolved.
   

   Important! At this stage, you should try the resulting marinade to taste, if sugar or any of the spices seems a little too small, you can add.

   After that, pour in the vinegar.

3. With the marinade removed from the fire, pour the plums previously laid out in jars. Then cover the jars with lids and sterilize for 15-20 minutes.
4. Roll up the jars and leave in a cool place, after a week the plums with cinnamon and cloves are ready!

With garlic

This recipe is a favorite of those who prefer spicy food.

Ingredients:

• plums - 2 kg;
• garlic - by the number of plums (1: 1);
• water - 750 ml;
• sugar - 300 gr;
• vinegar 9% - 100 ml;
• cloves - 3 pcs;
• black pepper (peas) - 6 pcs.

Cooking such a blank will not take too long.

1. Prepare ripe and firm fruits, rinse and dry. Peel the garlic.
2. Carefully cut each plum from the side, not bringing the cut to the end. Remove the stone and put a clove of garlic inside instead.
   

   Important! Make sure that the plums do not fall apart.

   If some fruit did not work out neatly "stuffed", then it needs to be replaced with another.

3. Add sugar, spices and vinegar to boiling water. Cook for 2-3 minutes, skimming off the foam.
4. Put cream in sterilized jars, then pour boiling brine and leave for 60 minutes without closing.
5. After an hour, drain the marinade and repeat boiling, then pour it back into the jars and leave until morning.
6. In the morning, repeat the process: drain, boil, pour into jars.
7. Now the banks can be rolled up. Turn the finished canning upside down, wrap it up and leave to cool completely.

Plums with garlic are an excellent appetizer and addition to a side dish.

The video below will clearly show how to remove the seeds without cutting the plum:

Eateries

These pickled plums with salt and spices are made like olives, perfect as an appetizer for a festive table.

• plums - 1 kg;
• sugar - 8 tsp;
• salt - 5 tsp;
• vinegar - 4-5 tsp;
• cloves - 10 pcs;
• bay leaf - 5-6 pcs;
• olive oil, unrefined - 2 tbsp (can be replaced with vegetable oil);
• water - how much is required (depends on the cans and the size of the drains).

Such an appetizer will become the hallmark of any housewife.

1. Sort out plums - separate leaves and tails, remove overripe fruits. Rinse and dry.
2. In sterilized jars, put half of the spices on the bottom (it is better to take jars of 0.5 and 1 l), then put the plums in them, adding the remaining spices along the way. Fill the jars to the very top, tightly.
3. Boil water and add nothing to it, pour over the plums with boiling water, cover with metal lids and leave for 5 minutes.
4. Drain the water so that neither spices nor plums get into the pan.
5. Now add the remaining ingredients to the water - sugar, salt and vinegar. Boil, stirring occasionally, pour over the jars again. Leave on for 5 minutes.
6. Repeat the process - drain the water, boil and pour back. The third time - the last, before pouring the marinade into the plums, add 0.5 tablespoons of olive oil to each jar.
7. Roll up the cans, wrap them up and leave until the morning.

Another snack option can be found in the video below.

With bay leaves and spices

Plums for the winter always evoke violent emotions among guests; few people know that not only jams and compotes can be prepared from these fruits. For such a blank, the varieties "Hungarian" and "Renklode" are suitable.

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

A step-by-step recipe will not leave a single chance of error, which means that pickled plums with bay leaves will turn out exactly as they should be.

1. Wash the fruits in cold water, thoroughly rinsing off all dust and dirt, then dry on a towel or colander.
2. Next, you need a container - better an enameled basin, wide and deep. The fruits are laid out in layers, each of which is generously sprinkled with spices (bay leaf, pepper, cloves).
3. Bring the apple cider vinegar to a boil, add sugar and stir well. If all the sugar doesn't dissolve, it's okay.
4. From this moment, the longest stage will begin. Pour the plums with boiling marinade, cover with a towel and leave for an hour or two.
5. Then, for five days, this process is repeated twice a day. First in the morning and then in the evening, all the liquid should be drained, boiled again and poured back. On the fourth day, the fruits will give so much juice that they will be completely covered, and on the fifth day, you can roll up the jars.
6. To do this, they take pre-sterilized jars, put the fruits there, pour boiling syrup and roll them up. Wrap the jars and turn them over, leave them to cool completely, then send them to a cool place.

An alternative version of spicy plums is presented in the video below.

Experienced housewives brought out several tips on how to properly prepare pickled plums for the winter so that the fruits do not lose their shape and taste.

1. The best spice combinations are vanilla, cinnamon, cloves and nutmeg.
2. For pickling whole, varieties with hard fruits are best.
3. You should choose only fruits without defects - a plum with cracks, dents, black spots can ruin the entire jar.
4. If the fruits have too thick skin, they can be doused with boiling water or blanched for 10 minutes at a water temperature not higher than 75C °.
5. To prevent the fruits from bursting upon contact with boiling water, they can be pierced with a toothpick or a needle in two or three places.
6. It is better to marinate with citric acid without using vinegar, it is recommended to choose one of them.

Not many people know that plums can be pickled and served with meat. And the famous Georgian tkemali sauce, the classic recipe of which we will definitely share, is also made from these amazing and such diverse fruits. Plum liquor and wine are very easy to make at home. Let's get started?

Dessert pickled plum with cinnamon

Pickled plums with cinnamon are good as an independent dish, as well as an excellent addition to desserts, filling for baking and an ingredient for salads. In any case, there will always be a use for it. For two liter jars, in addition to plums, you will need:

• vinegar - 80 ml;
• cloves - 10 pcs;
• allspice - 10 pcs;
• cinnamon stick;
• sugar - 150 g;
• water.

Pickled plum

The plums are washed thoroughly and the tails are removed. To prevent the skin from cracking during cooking, the plums are blanched in hot water (not boiling water) for a couple of minutes and cooled under running cold water. Spices are placed at the bottom of the container, and plums are placed on top.

Now we are preparing the marinade. To accurately calculate the amount of liquid, pour water into jars filled with fruits and drain into a saucepan. Bring to a boil, add sugar and vinegar. After a couple of minutes, the marinade's. Pour it into jars with fruits and sterilize: a half-liter jar for 15 minutes, a liter jar for 20 minutes, and a bottle for half an hour. We seal and put the lid down until it is completely cooled.

Advice. Durum plums or slightly unripe fruits are well suited for pickling.

Yellow plum jam

This jam takes longer to cook than usual, but its taste and stunning appearance justify the time and hassle of making it. For 2 kilograms of yellow fruits, you will need 3 kg of sugar and 4 glasses of water.

In order for the fruits to remain intact, you need to take plums that have not reached technical ripeness a little. They are washed well and pierced with a needle in several places. The plums are poured into an enamel bowl and poured over with hot sugar syrup. After a day, the syrup is decanted, boiled and covered with plums again. On the third day, the jam is boiled until fully cooked. Seal and place under a blanket, lid down, until completely cooled. With this method, the fruits will remain intact, and the syrup will be transparent and very tasty.

Fragrant compote from whole plums in winter

If your family prefers not only compote, but also whole plums from it, and only seeds go to waste, then this recipe is just what you need. Compote can be closed with or without sugar. For a sweet drink, put about 2 glasses of sugar on the bottle. In general, about 5 liters of compote is obtained from a kilogram of plums. So all we need is water, plums and sugar. The cooking scheme is as follows.

Compote can be closed with or without bone

1. Rinse plums thoroughly, remove stalks and spoiled specimens.
2. We sterilize the jars and fill them with plums for about half of the container.
3. Pour the jars with boiling water and pour into a saucepan, after 15 minutes, when the plums are warmed up.
4. Pour sugar into a saucepan and, when it is completely dissolved, fill the jars with syrup and seal.
5. Turn it upside down and cover it with a blanket to cool the compote in a warm place.

Pitted plum compote

The preservation process itself takes little time; it will take much longer to free the seeds from the seeds. But the compote will turn out to be very rich and aromatic. For 6 liters of water, you need a kilogram of plums and 2 tablespoons of sugar for each liter of liquid. The cooking process is as follows.

1. The fruit is washed, the stone and the fruit leg are removed.
2. The fruits are placed in a jar with the skin facing up, filling each bottle to about half.
3. Add sugar.
4. Pour boiling water over the jars and leave for fifteen minutes to warm the fruit.
5. Pour the liquid into a saucepan and add sugar at the rate of a glass per bottle, and 2 tablespoons per liter container.
6. When the water boils and the sugar dissolves, pour the syrup back into the plums and seal.
7. We put the cans in a warm place upside down until they cool completely.

Tkemali

Tkemali is made from sour plums. The homeland of this sauce is sunny Georgia. Here tkemali is served with meat dishes and fish, potatoes and pasta. There are modifications of gooseberry and red currant tkemali, but we will prepare the sauce according to the classic recipe. You will need the following ingredients:

• sour plum - 3 kg;
• water - 0.5 l;

Tkemali is made from sour plums.

• red hot pepper - 2 pods;
• dill umbrellas - 200 g;
• cilantro greens - 250 g;
• head of garlic;
• sugar - 2 tbsp. spoons and salt.

The cooking process is simple. You need to do the following.

1. Sort the plums and wash.
2. Place in a saucepan and cook for about 30 minutes.
3. Rub together with water through a sieve. Remove bones and skins.
4. Boil the plum puree over low heat until sour cream is thick. Add ground spices. And then dark for another ten minutes.
5. Pour into sterilized jars and wrap until cool.

Advice. The classic tkemali recipe involves the addition of a special seasoning - ombalo, this spice prevents the sauce from fermenting during the cooking process. If you find such a herb on sale, be sure to add it.

Pickled plums "for a glass"

We are used to seeing cucumbers or tomatoes on the table as an appetizer; it turns out that plums can also be pickled with spices. Such winter preparation will not leave anyone indifferent. For 1 kg of plums, you will need the following ingredients:

• allspice - 10 pcs;
• black pepper - 10 pcs;
• apple cider vinegar - 12 tbsp spoons;
• bay leaf - 9 pcs;
• cloves - 10 pcs;
• sugar - 500 gr;
• water - 900 ml;
• cognac 7 tbsp. spoons;
• anise - 3 pcs.

Plums are washed and dried. Put them in an enamel bowl, sprinkling the layers with cloves and bay leaves. Fill everything with hot marinade and leave under the lid for three hours. It's okay if the marinade doesn't cover all the plums. The steam under the lid will do the trick. When the marinade becomes warm, drain it and pour it boiling again into the drain. This should be done three times, about once an hour.

Plums can be pickled with spices

Every time you heat up the brine, remove the foam from the surface, as is the case with jam. After three hours, we boil the marinade again, put the whole fruits in jars, which must be sterilized. Plums that have lost their integrity are best removed and eaten in the evening. Pour boiling brine and seal. We put it upside down under the blanket.

Marinade is prepared as follows.

1. The water is brought to a boil.
2. We fasten the fire.
3. Add sugar. We are waiting for its complete dissolution and add vinegar.
4. We also throw all the spices here.
5. Cook until the brine is slightly stringy and brownish.
6. Add cognac. It will keep the plums from losing their shape and will add spice to the marinade.
7. Remove from heat and pour into the plum.

Advice. For pickling, choose fresh fruits, dense, not damaged. Overripe plums will not hold their shape.

Home liqueur

Overripe fruits are suitable for making a homemade drink, better than dark varieties. The technology is much simpler than making wine. We need plums - 2 kg, sugar - 400 g, alcohol or vodka - 0.5 l. and a bottle.

The fruits are thoroughly washed and the seed is removed. Fill the jar with fruits. Syrup is prepared from water and sugar: the water is brought to a boil and granulated sugar is dissolved. Pour plums with cold syrup. Pour in vodka.

Homemade plum liqueur is very aromatic

In a dark, warm place, they insist for 2 months. After this period, the liquor is filtered until completely transparent. Cotton wool can be used as a filter. Poured into bottles. After three months, the liqueur is ready for use. The drink is stored for two years.

In winter, when vitamins are so urgently required, plum preparations will be very useful. The magical taste and aroma will remind you of summer, just open a jar of jam. A wide variety of blanks will delight your household and expand your culinary potential.

Plum preservation recipes: video

Plum blanks: photo

2017-09-21

Hello my dear readers! I thought that with the plum this season, the blanks are over. cooked, jam prepared. But I suddenly "drew" ten kilograms of plums. I urgently had to look for recipes for pickled plums for the winter.

My husband always warns me against long conversations with a neighbor over 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 for their fate 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 stone

Ingredients

• Elastic plums (preferably Hungarian or Ugorka).

Marinade for one liter of water

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

Spices per liter jar

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

How to cook

• Cut the plums a little, squeeze out a pit, 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 to about 80 ° C.
• Pour hot water into a container with a drain up to the neck. Allow the contents to 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 the lids, turn over, wrap them in warm little things. Send cooled jars with pickled plums to the cellar or closet for the winter.

Pickled plums are the best recipe in my opinion

I love this recipe pickled plums with caramel cheese. To shell out $ 25 for the Norwegian Gudbrandsdalen, my hand doesn’t rise. I buy a domestic one from a cheesemaker friend.

Ingredients for the first recipe

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

Marinade syrup

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

How to cook

Ingredients for the second recipe

• One kilogram of Hungarian plums (aka Ugorka).

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

How to pickle

Pickled plum snack for the winter

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

I risk provoking the wrath of experts, but I talked about my purely preferences, without calling them correct and classic. If you like to eat plum jam with cheeses - eat it for health! I love this combination too!

Ingredients

• Strong fleshy plum (Hungarian aka Ugorka).

Marinade

• One liter of water.
• One heaped tablespoon full of salt.
• Five tablespoons (no top) of sugar starting.
• 70 ml of 9% vinegar.

Spices per liter jar

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

How to cook

1. Chop the plum (with a toothpick, needle), tightly load the jars with fruits, at the bottom of which are placed spices, peeled garlic.
2. Boil water, pour to the very top in the container, go about our business for fifteen minutes.
3. Pour water into a suitable saucepan, send salt and granulated sugar there. Boil for two or three minutes, pour in 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 vinegar.
• Five tablespoons of sugar.
• Two and a half tablespoons of salt.

Spices

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

How to cook

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

Pickled plums Ugorka with thyme for the winter

The fruits marinated in this way are incredibly aromatic. But this fragrance is not sweet and oriental, but rather Mediterranean, thanks to the thyme.

Ingredients

• Strong plum Ugorka (aka Hungarian).

For filling one liter can

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

How to pickle

1. Mix vinegar with sugar, salt, add bay leaves, black pepper, thyme sprigs, garlic cloves in the husk. Cook over a tiny heat for two hours, stirring occasionally.
2. Place the plum chopped with a toothpick in a jar. Stack the fruit 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 up - everything is as usual when twisting the conservation without sterilization.

Pickled plums for the winter as 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 even turn a plum into a kind of olives! It will be pickled and pickled again, taste completely different from real olives!

For this recipe, I take small, fleshy plums that are comparable in size to large olives.

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

Ingredients

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

How to cook

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

I would be invariably grateful for your comments and re-posts on social networks. I wish you successful and tasty preparations. Bye everyone!

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

Lina Mkrtchan: Melody from Orfeus & Euridice by Gluck

Autumn has come - the time for 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 pieces of bay leaves, 0.5 liters of 9% vinegar.

So let's get started. Prepare prunes- wash it and dry it. In a large container, mix water and sugar and bring to a boil. Add all the ingredients in turn, mix and turn off the heat. We put the plum in the prepared marinade and leave it 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 plums on prepared sterile jars, bring the marinade to a boil and pour into jars and roll up. Everything! The jars can now be turned over and wrapped until they cool.

The recipe I checked. Pickled prunes it turns out amazingly tasty and aromatic! It goes well with meat dishes! And if you take out the bone, stuff the plum with walnuts and pour with sour cream or cream, then it is simply impossible to tear yourself away from this dish!

Recipe: how to cook pickled prunes without sterilization with spices

Winter harvesting of 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 bone.

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 stars, 6 peppercorns, 1 whole cinnamon stick, 4 clove pods, bay leaf and 2 juniper berries to the future marinade.
4. When the water boils, make a saucepan off 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 the plum blank: put a sprig of dill, a horseradish leaf in it. Transfer the plum and marinade to the jar. Close the lid.

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

Pickled prunes without sterilization: how to store

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

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

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

There are countless ways to pickle prunes for the winter: some housewives put garlic in jars, others use spices, and still others use wine vinegar instead of classic vinegar. There is no generally accepted recipe: just 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

Who said that you can't eat seasonal fruits in the winter cold? If you know how to make preparations, then all year round on the dinner table will be: pears, peaches and even black plums!

Pickled prunes

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

Pickled plums are an excellent gourmet appetizer for a variety of wines, as well as for strong drinks, in addition, it is an interesting flavoring addition to various meat and fish dishes. Marinades can be made up different, 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. Pour the boiling marinade to the brim with the plum and garlic in a jar. Roll up, turn over and cover with an old blanket. After cooling, we store it in a room with a positive temperature (glazed loggia or veranda, pantry). Such canned food will pleasantly surprise your guests and home.

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 tsp;
• natural milk cream;
• nuts (any).

We wash and dry the plums. We make a longitudinal incision on each plum and carefully remove the bone. We put it tightly on the bottom of a small metal tray. We brew tea, leave for 5 minutes, filter, add sugar, brandy, lemon juice. Mix and pour plums in a tray.

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

Pickled prunes

Pickled prunes Plums are wonderful healthy and tasty fruits They greatly improve mood and digestion. Plums contain many useful substances: vitamins, microelements

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 marinated plums for the winter.

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

You need to marinate the stone fruits for 3 days. But do not be alarmed, your constant presence in the kitchen will not be required. Twice a day (morning and evening), just drain the marinade from the drain, bring it to a boil and pour back. Only on the 3rd day, the fruit can finally be rolled up into turnkey jars.

Pickled plums with cloves, cinnamon, star anise and bay leaves taste amazing! 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 are the best recipe!

For canning, I select dense and elastic plums, reject soft ones with a wormhole. I rinse 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 pot to marinate. You do not need to remove the bones. 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 leaves, cinnamon, star anise, cloves, black pepper. I put on fire, bring to a boil and boil for 2-3 minutes.

Pour the plums with hot marinade. So that they do not crack, the marinade should not be boiling or removed directly from the stove, but slightly cooled, but hot - 80-90 degrees. I shake the bowl 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 it can be transferred to the refrigerator).

The next day I pour the marinade into a saucepan. I bring it to a boil, boil it over low heat for 5 minutes and again pour the plum with hot marinade. Leave to marinate again 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 let out more juice and color the syrup in a beautiful ruby ​​color.

On the last, third day, I start rolling. To do this, I sterilize the jars and boil the lids. I put pickled plums in jars. Please note that I remove 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 you leave them, then their presence will be unnecessarily intrusive and strong. Filled to the top, I fill the jars with boiling (!) Marinade to the very top and seal them tightly 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 "sample" portion. I usually have a marinade - this time half a glass was left unclaimed. Do not rush to pour it out. The marinade can be boiled down to a thick sauce and served with meat. Plum syrup is also great for pickling pears: add halves or quarters, and then cook in the same way as plums. If there is a lot of syrup left (the plums were juicy), then preserve it separately in sterile jars and leave it stored until winter on the refrigerator shelf to use for cooking meat, watering the poultry when baking, and also for dressing salads.

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

From the editor: Two more pickled plum recipes

Pickled plum "Snack"

Instant recipe, delicious and easy. Such a pickled plum is irreplaceable if the meeting of the guests has already been made and time is short.

Ingredients and preparation:

• eel plum 1/2 kg
• olive oil 100 g
• wine vinegar 3 tsp
• provencal 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
• a pinch of salt

1. We free the washed plum from the seeds, cut it into 4 parts.
2. Grind the spices and fill them with olive oil.
3. Put plums in a container, which we put in the refrigerator, fill with oil and spices, mix so that the flavors and aromas are evenly distributed.
4. We fall asleep with finely chopped herbs, close and put in the refrigerator for a day. The next day we taste and treat.

Pickled plums with garlic

Plums can be pickled by placing 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
• cloves 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. We prepare banks. At the bottom of each we distribute cloves of garlic, bay leaves, cloves and other spices. Put plums on top, pierced in several places with a toothpick, try harder.
2. Fill the plum with boiling water, cover it with lids, let it cool for about 15 minutes, drain the water from the cans into a saucepan and bring to a boil. Pour the plum in jars again with boiling water from a saucepan, cool and boil again. We repeat once more. For the third time, prepare the marinade from the drained water.
3. Fill the jars with boiling marinade, immediately roll up, turn over and wrap with a warm cloth.

P. S. If you want to stuff the plums with garlic, make cuts in the plum on one side, remove the seeds and place several garlic plates in their place. Everything else follows the scheme.

Pickled plums for the winter - recipes, Magic

Pickled plums for the winter - a snack bar, the best recipe with garlic, without sterilization - for meat with vodka!