Pickled plums are an interesting, delicious billet. Spicy sweet and sour plum fruits always find their fans.
Currently, there are many recipes for the preparation of such preservation. Consider some of them.
Find out what benefits can plum women.
Which plum is better to choose
For pickling, it is best to choose plums of the varieties "Hungarian", "Renclod" or any other varieties with dense pulp. Most often it is used specifically "Hungarian".
The fruits themselves must be sufficiently hard and without damage, otherwise they will not be able to keep their shape after cooking. Therefore, for this conservation often take slightly unripe plums. Soft or overripe fruits are best used for making jam, marshmallow or other dishes.
Did you know? "Hungarian"as "Greengage", is a subspecies of domestic plum and includes many varieties ("Moskovskaya", "Korneevskaya", "Italian", "Donetsk" and others). Variety "Hungarian ordinary" is often called also "Ugorkoy." It is from the plums of these varieties that prunes are made. They also like to use for various conservation. Have "Hungary" oblong fruits of dark purple or violet tones, dense, juicy flesh with a small and easily separable bone.
Preparation of cans and lids
To prepare this preservation, the jars and the lids should be sterilized. Before sterilization, they should be washed well with soda and inspected for cracks and chips. You can sterilize in different ways:
- Above the steam. A long-used method for which a sieve is placed on a container with boiling water, and a can is placed on it with the neck down. This is usually done over a kettle or saucepan. Half-liter banks hold for a couple of 10 minutes, liter - 15 minutes. After sterilizing the cans, boil the lids for two minutes.
- In the microwave. At the bottom of the cans poured 1-2 cm of water and put in a microwave oven with a power of 900-950 W for 3-5 minutes. Lids can not be sterilized in the microwave.
- In the oven. After washing, put the still wet jars in the oven and turn it on at 150-160 ° C. When the oven warms up to a sufficient temperature, water droplets from the glass evaporate. Nearby you can put metal covers without rubber gaskets. Half-liter jars are sterilized in the oven for 10 minutes, liter - 15 minutes.
- In a double boiler. On the grid of a double boiler put banks face down, put a lid next. Include cooking mode for 15 minutes.
Important! Banks after sterilization can not be put neck down, otherwise they will have to be sterilized again.
Recipe 1
This is a recipe for whole fruits without pitting. For him, you can use varieties with hard to separate bone.
Kitchenware
For the preparation of this blank will be used such kitchen utensils:
- pan - 1 pc .;
- ladle - 1 pc .;
- glass jars with lids - 3 pcs. liter or 6 pcs. half liter;
- key for seaming - 1 pc.
Learn how you can prepare plum for the winter.Video: how to pickle whole plums
Required Ingredients
We will need the following ingredients:
- plums - 2 kg;
- sugar - 0.5 kg;
- water - 1.25 liters;
- vinegar 9% - 120 ml;
- Cognac - 2 tablespoons;
- seasonings - 1 pc. anise, 12 pcs allspice, 6-8 pcs. black pepper and 6-8 pieces Cloves, 1 teaspoon ground cinnamon, 5 pcs. bay leaf
Learn how to cook plum jam, compote, wine, prunes.
Cooking method
When preparing these pickled plums, the following steps should be followed:
- In the prepared banks decompose the washed plums.
- Boil the water and pour the fruit into the jars. Leave to cool.
- Drain the water from the cans into the saucepan, add spices, sugar, vinegar. Bring to a boil and cook for 10 minutes.
- At the end of cooking add brandy and boil for another 2 minutes.
- Pour the obtained hot marinade fruits in banks. In this case, you should try not to drain the precipitate of cinnamon, which is at the bottom.
- We close the cans with screw caps or roll them up with a key.
Recipe 2
Bones are removed from the plums in this recipe, so you should take fruits with an easily separable bone and of a rather large size. It uses the process of pouring fruit hot marinade to cool 12 times. In the recipe, this is done 4 times in three days, but you can perform this action 1-2 times a day and stretch the cooking for a week.
Such preparation is usually done between times at a convenient time for themselves. Here the fruits are drawn in a hot marinade in a cast-iron cauldron, as the cast-iron keeps heat longer, but you can also use a regular saucepan.
Learn how to pickle zucchini, wild mushrooms, green tomatoes, chanterelles, tomatoes, onions, garlic, watermelons, squash, gooseberries, cabbage.
Kitchenware
For this method of pickling plums, the following kitchenware will be used:
- pan - 1 pc .;
- cast iron cauldron (not small) - 1 pc .;
- ladle - 1 pc .;
- half-liter glass jars with lids - 5 pcs. ;
- key for seaming - 1 pc.
Did you know? Canning by sterilization was invented by the Frenchman Nicolas Upper in 1809. At first he tried to use glass container, but the bottle with strawberry compote burst when boiling. Then he came up with the use of tin. For his invention from the government of Napoleon Bonaparte, he received an award. The prize of 12 thousand francs was presented to him by the emperor himself.
Required Ingredients
The composition of this plum billet includes such ingredients:
- plums - 2-3 kg;
- sugar - 0.7 kg;
- apple cider vinegar 6% - 300 ml;
- salt - 1 tsp;
- seasonings - 5 pcs. black pepper and 5 pcs. cloves, 1 chili pepper;
- a bunch of fresh basil (can be replaced with mint).
Cooking method
In the process of pickling plums for this recipe, the following steps are performed:
- Wash the plums and make a cut by cutting, clearing the stones.
- Pour all the sugar into the pan and pour it with apple cider vinegar. Mix everything thoroughly.
- Put the pan on the stove and bring to a boil, boil a little until the sugar is completely dissolved.
- Put the fruit in a large pot, sprinkle with salt and spices, throw basil sprigs.
- Pour the hot marinade and let the plums put juice in it. After pouring the marinade should be a little shake the iron with plums for a more uniform coverage of them. Leave to cool.
- Drain the cooled marinade back into the pan and bring to the boil again. Again, pour them plums and leave to cool. Repeat so during the day two more times.
- In the next two days, repeat this process of pouring plum fruit marinade. In general, it turns out three days of pouring marinade four times a day. The last times you can not pour the marinade, and put a cast-iron cauldron on the stove and warm it, in any case, not bringing to a boil.
- Sterilize jars and lids.
- Bring the plums to a boil and lay them on the banks along with the marinade. Roll up.
Recipe 3
In this recipe, fruits are filled with garlic before marinating, which makes this snack more interesting and savory.
Kitchenware
When cooking marinated plums in this way, the following utensils are needed:
- pan - 1 pc .;
- ladle - 1 pc .;
- half-liter glass jars with lids - 4 pcs .;
- key for seaming - 1 pc.
Find out what pickles are and how to cook them.
Required Ingredients
For pickled plums with garlic are taken such ingredients: 
- plums - 1 kg;
- sugar - 160 g;
- water - 0.5 l;
- salt - 1 tsp;
- vinegar 9% - 50 ml;
- garlic - 2 heads;
- seasonings - 4 pcs. allspice, 4 pcs. Carnations and 2 pcs. bay leaf
Find out what benefits it harbors bay leaf, garlic, pepper, cloves, anise, cinnamon, basil, mint, apple cider vinegar, chili.
Cooking method
When pickling garlic plums, do the following:
- Peel the garlic, wash. Cut the large cloves of garlic into pieces, commensurate with the place that remains in the plum after the bone has been removed.
- Wash plums, cut them to the side along the cutting line and gently pull out the bones. Put a clove or piece of garlic in the middle of each plum.
- Perform can and lid sterilization.
- Arrange the seasonings and filled fruits in prepared jars.
- Put sugar, salt in a saucepan and add water. Bring to the boil and boil the syrup for 2-3 minutes until sugar is completely dissolved.
- Pour the plums in the cans with hot syrup, cover with a towel and let stand for 30-40 minutes.
- Pour the syrup from the cans into the pan, add the vinegar, bring to a boil and boil for 2-3 minutes.
- Hot marinade pour fruit in jars and roll.
- Put them on the cover and wrap to cool.
Where is the best place to store blanks
After rolling up the cans with preservation are moved to a dry dark place. For this perfect basement or storeroom. In a preserved form such preparations are stored no more than three years.
Important! Canned food in which whole fruit with a stone was used is stored for no more than a year. In the pits is prussic acid, which begins to gradually penetrate into the preservation.As a rule, this preparation is quickly used throughout the year, as it is very tasty and is used for preparing many dishes.
What to apply to the table
Marinated plums go well with meat dishes, especially beef and lamb. They can also be well supplemented with poultry and fish. Such plums give spice when cooking sauces, pizza, first courses, hodgepodge and kharcho soup.
These fruits with a sweet and sour taste are an excellent independent snack. To do this, they are recommended to put in small bowls, pour with olive oil and add chopped garlic, as well as seasoning to taste (cloves, black pepper). They can also be used as an ingredient in salads. 
Marinade can be used for marinating meat, in sauces and dressings. This dish is well served with kebabs. And it will be good to marinate meat for shish kebabs in the merged marinade, and serve the marinated plums themselves for a snack.
Marinated plums according to these recipes will complement the buffet table well. Lovers of sweet and sour products and sauces will surely come to taste. Marinade from them should not be poured, as it can be used for marinating meat or dressing dishes.
Marinated plums: reviews
So: we take plums. I had 2 errors: once I took a plum with a thick skin, then this skin was difficult to chew
This year I tried to close so overripe the plum-burst and skin was dried up. Usually I take prunes (we have this oval sweet plum — this is me just in case)
In a jar (I make it in 700 grams) we put zanty of dill, a couple of large cloves of garlic, tarragon (I did without it, because I didn’t have it), a sheet or two of black currant. Then fill the jar with plums. washed and then washed with boiling water. 2 times pour boiling water, pour the third time from this boiling water we make brine: for 1 liter of water 2-3 (up to 4) tbsp. sugar, 1 tbsp. salt. Fill the brine in jars and add vinegar from the calculation for 3 l jar of 1 tbsp directly into the jar. l 9% vinegar.
All banks roll up, turn over and heat to cool.
For the last NG, people basically snapped the plums, despite the bursting table. By the way, it is also possible to close the grapes, which is also very tasty. Grapes db relatively large, black and sweet, without stones or with one stone (I don’t remember how the variety is called).
Recently I found a recipe and cooked - the benefit is just the season of draining, and this year there are a lot of them.
So, for this beauty you need
- 500 g ripe, but still quite solid plums
- 3 medium red onions
- 250 g of water
- 150 g red wine vinegar (3-4%)
- 6 tbsp. sugar (I confess I put only 4 - too sweet for me)
- 1 tsp salt
- 1/2 tsp cinnamon
- 5-6 studs
- some black and nutmeg
Wash plums, dry and cut into quarters. Onions - into 8 parts and disassemble each part into separate leaves (?). Laying in layers in a jar. If anyone has beautiful green or blue glass jars with beautiful traffic jams, this is exactly what you need. In such a jar, these plums with onions look unbelievably beautiful.
For the marinade, mix all the ingredients and bring them to a boil. Carefully pour the marinade into the jars at the very neck. Leave at room T to cool (do not close) Then close the lid and put in the refrigerator. In 8-12 hours it is ready. In this form, you can store 1-2 weeks.
But this can be turned into a homemade billet, after having sterilized the jars, then having pasteurized the billet itself (10 minutes per liter jar) and tightly rolled up the lid.
In this case, plums should be taken slightly immature. Vinegar 100 ml, water 300 g
Yes, I forgot to say that this amount is just placed in a liter jar.
Perfectly goes to grilled meat, good as a snack.
Enjoy your meal!
