Plum is an excellent fruit. It contains many usefulnesses, vitamins with minerals, normalizes digestion, and removes all kinds of toxins from the human body. It is a pity that the plum season lasts only a month, and fresh fruit is not stored for long. But it doesn’t matter: you can learn how to prepare conservation for the winter. You can make blanks in different ways. Today, consider a plum pickled diner. This is one of the easiest and most delicious options.
Plum pickled diner
This version of the product is good as a snack, for example, to veal or chicken, and as a savory dessert. The recipe will do without additional sterilization, but if you are accustomed to strictly boil all preservation, then you can do so. Everyone likes such pickled plums for the winter and will occupy a worthy place in the cookbook. What is there for the winter - already before the New Year the product can be eaten clean!
Ingredients
Take a couple of kilograms of good ripe plums, seven hundred grams of sugar, a glass of vinegar, bay leaf, a bag of black pepper (peas), a little fragrant, a little clove. We must have plums of sweet and sour varieties, without any rot and dents. If there are any, ruthlessly remove them from the total mass, as they can ruin the taste of everyone else. And again: the fruits should not be ripe.
Cooking is easy!
- To begin with, we rinse the plums in running water and dry them in a colander. Next, lay the prepared fruits in layers in a container. It can serve, for example, a wide enameled basin (or stainless steel). And each layer is sprinkled with spices: bay leaf, cloves, black, allspice.
- Now prepare the marinade. We bring apple cider vinegar to a boil and dissolve all the granulated sugar in it as much as possible. By the way, at first it may not completely dissolve. But in the future, the fruits will start up juices, and a marinade will be formed, homogeneous and thick in composition.
- Next, fill the product with syrup (hot), cover with a clean kitchen towel and leave for a while.
- And now the most time-consuming part of this recipe. Fill the fruit with boiled marinade twice a day and repeat this procedure for several days. That is, in the morning and in the evening, pour the marinade, boil it and pour the plums again. After 2-3 days, plenty of juice is released, and the marinade will completely cover them.
- Then we plum the pickled snack on dry sterilized jars and pour boiled marinade. We close the lids and turn over, as usual conservation. We cover the blank with a warm blanket until it cools. Check for leakage. Pickled plums for the winter are ready! You can immediately taste the food. And you can tolerate and open the jar for the next holiday. We use a delicious plum pickled appetizer as a savory snack or as a wonderful addition to baked meat and fish. Such fruits can also be used in various kinds of pastries, desserts, as they have a sweet but spicy specificity of taste and aroma.
How to Pickle Plums with Garlic
These fruits, preserved also with garlic, are a very tasty appetizer for strong alcohol. This is probably the best recipe for pickled plums. They can be perfectly combined with any meat dishes, and the cooking method itself came from national Hungarian cuisine. It is easy to implement - it is available practically for a home cook of any level.
Ingredients and Cooking
Take two pounds of hard plum, about 10 heads of garlic, hot pepper - a pod or two, a handful of allspice peas. Still needed: fresh parsley and basil - in a small bunch, 9% vinegar - half a glass, the same amount of sugar, salt and water.
- We divide the garlic into cloves and peel them. Such a trick: it is desirable that the number of cloves matches the number of plums. Strongly large can be divided into equal halves.
- My plums in running water. On top we cut a little in order to remove the stone. We remove it and fill this place with a clove of garlic.
- At the bottom of the sterilized container we put spices: allspice, slices of hot pepper, sprigs of basil with parsley. Fill the jars with plums stuffed with garlic. On top we place an additionally sharp chili pepper and a little parsley.
- Fill the containers filled with preservation with boiled water. Let us brew for half an hour or a little more.
- Again, pour the marinade into a large pan prepared in advance. For this procedure, it is very convenient to use special lids on the jars - with holes.
- Pour sugar and salt into the liquid. Let the marinade reach a boil and then add the vinegar. Such advice: before you start harvesting the plum of the pickled snack, add a few branches of basil to the vinegar. It will acquire a beautiful shade and excellent aroma.
- As the marinade begins to boil, pour it again into banks. We cover with sterilized caps and act, as expected, according to the preservation scheme.