Home Natural farming Pickled plums are like olives for the winter. Pickled plums step by step recipe with pictures Prunes marinated for olives

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Pickled plums are like olives for the winter. Pickled plums step by step recipe with pictures Prunes marinated for olives

How to pickle plums Not every housewife knows, because this preparation is not considered traditional in our country. However, if you decide to break tradition, use our recipes.

How to pickle plums for the winter

You will need:

Granulated sugar – 695 g
- allspice –
- plum fruits – 2.6 kg
- clove buds – 3 pieces
- salt – 75 g
- cinnamon sticks

Preparation:

Select fruits that are firm and without damage. Rinse them thoroughly, leaving the peel intact, and if possible, wash off the bluish coating. Sterilize all containers for seaming. This can be done over steam or in an oven at 110 degrees. Now you can proceed to cooking the marinade. Pour cold water into a large saucepan, add about 700 g of granulated sugar and 75 g of salt. Transfer to the stove and boil. Stir granulated sugar and salt until completely dissolved. Throw in a couple of bay leaves and clove buds. Taste the future filling, which should be sweet and salty. Prick each fruit with a fork or toothpick in several places. Do you measure? tsp ground cinnamon. Place the fruits in the treated jars, fill them to about halfway, throw in the bay leaves and other fragrant spices. Add cinnamon. If you took a cinnamon stick, break off half. Place the remaining fruits all the way to the top. Add half a glass of vinegar, boil, and add acetic acid if necessary. Fill the containers with the workpiece with boiling pouring. The skins on the plums will begin to burst, but you should not be afraid of this. Immediately roll up the filled jars and, after cooling, store them in a suitable place.

Cook and... It looks very impressive!

How to pickle plums: recipe

Required Products:

Table vinegar - half a liter
- granulated sugar – 1.5 kg
- bay leaf – 10 g
- a bag of black peppercorns

Cooking steps:

Sort through, wash the fruits, cut off the tails. Place the prepared fruits in an enamel bowl, pour in the hot marinade, which must first be boiled for 2 minutes. Place pressure, carefully drain the liquid, boil for a couple of minutes, pour over the plum fruits. Do this procedure for 7-10 days. If you don’t have time at all, then you can get by with 5 procedures. Prepare 0.7 and 0.5 liter jars. Sterilize the lids. The marinade must be drained and marinated. Seal the containers, unwrap, and let cool.

Consider and. You will find a huge number of variations on the “fruit theme”.

Plums marinated like olives.

Ingredients:

Plum fruits – 9 kg
- cinnamon - tablespoon
- allspice, black pepper – 10 pieces each
- laurel leaf – 10 pieces

For the syrup:

Salt – 3 tablespoons (tablespoons)
- vinegar - one and a half liters
- granulated sugar – 3.6 kg

Preparation:

Prick the fruits with a fork and combine with spices. Boil the syrup, add it to the fruit while hot, and let it sit for about three days. On the fourth day, pour it into a separate container and repeat the procedure again. Drain the procedure on the 7th day, boil, pour over the plums, and roll up.

Be sure to prepare and

Plums pickled for the winter like olives.

Required Products:

Salt – 2.6 tsp.
- sugar – 4 tsp.
- acetic acid – 2.6 teaspoons
- dense, slightly greenish plum fruits – 350 g
- vegetable oil - large spoon
- laurel leaf – 3 pcs.
- cloves – 4 pcs.
- water - it will take so much

How to cook:

Pre-steam the container and place spices on the bottom. Place dry fruits in jars (they must be washed and thoroughly dried in advance). Place fruit almost to the top. Pour boiling water over it and let stand for literally 5 minutes. You don't need to hold it any longer, otherwise they will soften and break. Add salt and sugar to the liquid that you drained. Pour the resulting brine a second time, let it stand for about 6 minutes. Drain the brine and boil again. Fill with brine a third time and twist. When serving, you can add a little garlic.

Plums pickled like olives.

Wash 5 kg of “eels”, dry, prick with a fork or wooden stick over the entire surface, and transfer to a ceramic bowl. Make the marinade: boil 2 kg of sugar with 330 ml of acetic acid, throw in 8 clove buds and a teaspoon of cinnamon. Pour the marinade over the fruit and let it sit for a day to release the juice. Drain the marinade mixture, boil again and pour in. This way you need to do it 4 more times. For the last time, place the “olives” in liter containers, pour in the boiling filling, sterilize for 10 minutes, and roll up immediately.

Consider this option as well.

Olives are very healthy products, but, unfortunately, they are not always prepared correctly. As a result, their quality suffers. If you want to enjoy this product in the near future, we recommend that you prepare pickled plums. Specially added spices will make this preparation incredibly tasty. You can add them to salads, make sandwiches, serve with meat, fish or any other main course.

It’s a glorious time now, the harvest literally falls into your hands and asks - put it in a jar, prepare it. In my pantry with a variety of preserves, there is always a place for a pickled plum snack. Moreover, it can be prepared simply and quickly, and I will provide you with recipes.

A savory appetizer with a pleasant marinade goes harmoniously with meat delicacies. It will adequately present a collection of your preparations on the festive table, replacing overseas olives with vodka. The main thing is to learn a couple of recipes and work a little.

Interesting! The pickled plum appetizer is not our discovery. In Japan, a seasoning for meat called “umeboshi” has long been known. This is small pink salted cream.

How to pickle plums for the winter

The variety of eel is considered ideal for preparing snacks for the winter. They are hard, with a dense structure, and hold their shape well. Do not take overripe fruits; it is better to take ones with a green side. Hungarian and prunes will work, but also not ripe enough, otherwise you risk getting a softened mass in the jar.

I recommend preparing the spicy snack in small jars and buckets, like olives. Many spices are involved in the marinade. In addition to the traditional pepper and garlic in pickling, mustard, cinnamon, cloves, cardamom, and nutmeg are allowed in the appetizer.

Classic pickled plums - the best recipe

The recipe is taken from the Soviet encyclopedia of home canning. In a couple of decades of preparation, I have not met anyone who would refuse a slightly sour, tart snack. I recommend canning prunes or other dark, dense varieties of plums.

Take 2 liter jars:

Large plums - how many will fit.
Water – 2 glasses.
Granulated sugar - 2 cups.
Table (apple) vinegar – 6% – glass.
Clove buds - a small heaped spoon.
Cardamom – 4 stars (replacement with allspice and plain peppercorns is acceptable).
Star anise (anise) – 1 pc.

Marinate:

Since we are taking large fruits, prick them with a toothpick in several places (6-10 times). Distribute into jars or small buckets.
Place the spices in boiling water, add sugar, and boil until the sweetness has completely dissipated.
Cool the marinade.
Fill the buckets to the top. If there is not enough, add a little boiled water.
Press down with pressure and place in the refrigerator to ripen. If you prepare it in jars, the pressure won’t fit. Don’t be upset, mine were marinated just fine. Try it after a month, the plums will be ready.

Pickled plums with garlic without sterilization

Required:

Plums.
Garlic - according to the number of plums.
Sugar – 300 gr.
Water – 700 ml.
Table (wine) vinegar – 100 ml.
Allspice – 8 pcs.
Clove sticks – 5 pcs.

If desired, add bay leaf, hot red pepper - ½ teaspoon, the same amount of ground ginger and paprika, ½ cinnamon stick, salt.

Step-by-step cooking recipe:

Wash the plums, dry them, cut each one crosswise. Carefully remove the seeds.
Peel the garlic, cut large cloves lengthwise, small ones can be left alone, but cut them a little.
Place a garlic clove in the plum instead of a pit.
Fill the jars, but not too tightly.
Prepare the marinade by boiling water with spices. Cook for three minutes. Pour into the plums.
Cool the workpiece to room temperature. Pour the marinade back into the pan.
Boil again, return to jars, leave covered for 12 hours.
I advise you to do a third, control fill. After rolling up the jars, send them for storage.

Pickled plums like olives - a quick recipe

Fans of homemade preparations will appreciate the recipe for a quick pickled snack.

Ugorka – 400 gr.
Sugar – 4 teaspoons.
Salt – 2.5 teaspoons.
Table vinegar – 2.5 teaspoons.
Bay leaves - a couple of pieces.
Clove sticks – 5 pcs.
Olive (sunflower) oil - a spoon for each jar.

Step-by-step preparation:

Prick the fruit in several places.
Place cloves and bay leaves on the bottom of sterilized jars, with plums on top.
Pour boiling water over it, hold for 5 minutes, no more, otherwise the fruits will become soft.
Drain the marinade, boil, pour in vinegar, add sugar and salt. Return the water to the jars.
Make a third pour, draining the marinade back into the pan. Boil and pour into jars. Before the last pour, pour a tablespoon of oil into the jars. It’s better than olive oil, but vegetable oil will work just fine.
Seal it under an iron lid, cool it, take it to the cellar or pantry.

Add to the collection of plum recipes:

Original simple marinade recipe

I found a recipe on the Internet, a very easy to prepare appetizer.

Take:

Plums – 1.6 kg.
Sugar – 600 gr.
Ground cinnamon – 15 gr.
Vinegar.

Blank:

Prick clean fruits in several places.
Place in a jar in layers, sprinkling with sugar and cinnamon.
Fill to the top with wine vinegar, diluting it with water.
Cover with lids and place in a bathhouse to sterilize. Sterilization takes a long time, about an hour.

Recipe for marinating with bones

You will need:

Hungarian (Ugric) – 2.5 kg.
Salt – 80 gr.
Vinegar 9% - ½ cup.
Granulated sugar – 700 gr.
Bay leaf – 3-4 pcs.
Allspice peas – 6 pcs.
Cloves - 3 sticks.
Cinnamon – ¼ small spoon.

We preserve:

Wash the fruits, while drying, cook the marinade. Dissolve salt and sugar in water, add other spices (no need for cinnamon yet).
Prick the plums in several places. Place in sterile jars and add cinnamon.
Pour vinegar into the filling, let it boil strongly and pour in the plum. Roll up, turn over, cool.

Video with snack recipe for pickled plums

Plum is one of the healthiest fruits. It helps remove cholesterol and toxins from the body, strengthens blood vessels, helps lower blood pressure and maintain the acid-base balance in the body, and improves digestion. Unfortunately, this fruit is not available to us fresh all year round, but it can be frozen in containers and pickled for the winter. We present to your attention the best recipes for marinating.

Pickled plums “like olives” for the winter

plums - 900 grams (it is better to take slightly unripe ones than overripe ones, so that during pickling they retain their shape and do not turn into puree);
sugar – 8 teaspoons;
salt – 5 teaspoons;
vinegar – 4-5 teaspoons;
cloves - 10 pieces;
bay leaf – 5-6 pieces;
vegetable oil - 2 tablespoons (it is better to take unrefined olive oil, but sunflower oil is also suitable);
water.

Sterilize and dry liter or half-liter jars and metal sealing lids. Sprinkle half of the spices into the bottom of the jars. Place the fruits in jars, interspersing them with the remaining spices. Lay tightly. Fill to the very top.

Pour boiling water over plums, cover with lids and leave for 5 minutes. After the specified period, drain the water into the pan using a special nylon lid with holes. Add vinegar, salt, sugar to the water. Boil. Pour boiling brine and leave for 5-7 minutes. Then drain the water and boil again.

Before the third filling, you need to add vegetable oil to each jar. Then pour in brine, roll up and wrap overnight.

Spicy pickled plums “like olives” for the winter

Wash the plums (trying to remove the coating from the peel if possible), sort them, separate them from stems and leaves, and place them on kitchen towels to dry.

Pour water into a saucepan and put on fire. Boil. Add sugar. Pour in vinegar. Boil for 10-20 minutes. Add cognac.

Place plums and spices in a glass or ceramic container. Mix. Pour boiling marinade over. Cover with a lid and leave for 1-1.5 hours. Then pour the marinade into a saucepan, boil and pour it over the fruit again. Repeat 2 more times with breaks of 1-1.5 hours. Then drain the marinade and place the fruits and spices in sterilized liter or half-liter jars, filling them to the very neck.

Boil the marinade and pour it over the fruits in the jars. Cover with sterilized metal lids. Roll up and wrap in a warm blanket for the night.

If you don't want to roll up, you can just put the screw caps on and put in the refrigerator. In this form, pickled fruits stored for 6 months. Less than when setting up (1 year), but it will definitely be enough until the New Year.

Pickled plums in a “dry” marinade for the winter

Wash the plums (trying to remove the coating from the peel if possible), sort them, separate them from the stems and leaves, and place them in a container for pickling.

Dishes that are not subject to oxidation (enamel pan, plastic basin, oak barrel (best)) are suitable as containers for marinating.

Place plums and spices (bay leaf, cloves and black peppercorns) in layers so that the top layer is the berries.

Pour vinegar into a saucepan and bring to a boil. Add salt and sugar in small portions. Stir until dissolved. The result should be a thick syrup with grains of sugar.

Pour boiling syrup over the fruits in the marinating container. At first, the syrup will not cover all the pickling plums. Don't let this scare you. Soon the fruits will release juice and there will be enough syrup.

Cover the container with cling film to prevent dust, debris, and insects from getting into it. Leave until morning.

For five days, morning and evening, pour the marinade from the plums into a saucepan, boil and pour it over the berries again.

On the second (maximum third) day, the marinade will be enough to completely cover the plums.

On the evening of the fifth day of marinating pour all the marinade into the pan and put it to boil. Meanwhile, place the pickled fruits along with spices (required!) into sterilized liter or half-liter jars. Pour boiling marinade over the pickled fruits up to the neck. Cover with lids and roll up.

Place jars with pickled fruits, lids down, on a woolen blanket and wrap them well. Leave until morning.

Methods for serving pickled plums

As a stand-alone snack

In winter, pickled plums are one of the best snacks for strong drinks and the perfect addition to a buffet table. To serve, you need to catch them from the jar, place them in beautiful bowls, pour over unrefined vegetable oil and sprinkle with chopped garlic.

These pickled plums are an excellent substitute for the usual olives.

The marinade left in the jars is perfect for soaking shish kebab.

As a side dish

Pickled plums can be served as a side dish for meat and fish.

To make their taste even better, pour them a little lemon juice.

As a seasoning for kharcho soup

Take about half a glass of pickled fruits and separate them from the seeds. Grind by hand or with a blender. Add kharcho to the soup.

Pickled plums will be an ideal complement to tkemali plum sauce, which is a traditional component of kharcho soup. They will make the taste of kharcho noticeably richer and more interesting.

Pickled plums “like olives” for the winter

Ingredients:

plums - 900 grams (it is better to take slightly unripe ones than overripe ones, so that during pickling they retain their shape and do not turn into puree);
sugar - 8 teaspoons;
salt - 5 teaspoons;
vinegar - 4-5 teaspoons;
cloves - 10 pieces;
bay leaf - 5-6 pieces;
vegetable oil - 2 tablespoons (it is better to take unrefined olive oil, but sunflower oil is also suitable);
water.

Before the third filling, you need to add vegetable oil to each jar. Then pour in brine, roll up and wrap overnight.

Spicy pickled plums “like olives” for the winter

Ingredients:

Wash the plums (trying to remove the coating from the peel if possible), sort them, separate them from stems and leaves, and place them on kitchen towels to dry.

Pour water into a saucepan and put on fire. Boil. Add sugar. Pour in vinegar. Boil for 10-20 minutes. Add cognac.

Boil the marinade and pour it over the fruits in the jars. Cover with sterilized metal lids. Roll up and wrap in a warm blanket for the night.

Pickled plums in a “dry” marinade for the winter

Ingredients: