Of aromatic and tasty plums, compotes or preserves are most often closed for the winter. But few people know that this fruit can be pickled. If you do this, you can get an excellent side dish for meat, poultry and other dishes. Cooking them is not a big deal. Marinated plums for meat are spicy, fragrant, pleasantly sour. They will add piquancy to any delicacy, making it delicious. Typically, such a product is found on store shelves, but you can make it at home. Today, there are many recipes for pickling these fruits, if there is no experience, it is recommended to choose the most optimal and simple option that does not require special skills. And over time, you can try something new. However, today we’ll talk about this.
Some simple tips
Rinse containers thoroughly. To do this, you can use baking soda. The cans are then dried well, and the lids are also poured with boiling water. Unripe fruits, solid and ripe, are well suited for pickling. They fill the container to the top, leaving a space of three centimeters. Marinade is prepared separately. When it cools down, they fill it with cans, cover with lids and put in the oven for sterilization. Let us consider in more detail several recipes for how to prepare pickled plums for meat.
Classic plum pickling recipe
Ingredients: one kilogram of plum, four peas of allspice, four cloves, half a spoonful of cinnamon, fifty grams of table vinegar, two hundred grams of sugar, two hundred and fifty grams of water.
Cooking
The fruit is washed and dried. Bones can be removed, or you can leave, but in the first case, the product will be stored longer. Fruits of the Hungarian variety are excellent for marinating, they must be ripe and firm.
Before pickling plums, you must fill them with jars. Of the remaining ingredients, marinade is cooked, it is cooled, vinegar is added, poured into jars, which are then covered with lids and placed in a sterilization dish for six minutes. After that, they are rolled up, turned upside down and left in this position until completely cooled.
Pickled garlic plum
Ingredients: six hundred and fifty grams of plum, two hundred and fifty grams of water, one head of garlic, one hundred and fifty grams of sugar, thirty grams of table vinegar, several peas of allspice, cloves.
Cooking
Before pickling plums, they are prepared in the same way as in the previous recipe. A clove of garlic is placed in each fruit and everything is laid out in jars. Next, prepare the marinade. To do this, put vinegar and spices in boiling water, boil for several minutes and fill the container, cover with lids and leave for one night. In the morning, the marinade is drained, boiled and again poured fruit, and then rolled up.
In the preparation of the marinade, you can use other seasonings and spices: cinnamon, vanilla, ginger, rosemary and others. All this will add a delicacy of pungent taste and delicate aroma. Plum, with garlic marinated, can be served with wine sauce and pork.
Yellow plums marinated with ginger and vanilla
Ingredients: one kilogram of plum, three hundred grams of white wine, three hundred grams of wine white vinegar, three hundred grams of sugar, one vanilla bean, one cinnamon stick, six cloves, six grams of ginger root.
Cooking
Plums are washed, each is pierced with a toothpick in three places and put in water for two minutes. Then laid out in banks. Next, prepare the marinade. To do this, chopped ginger, cinnamon, vanilla, cloves, sugar, vinegar and wine are put in the dishes. The solution is heated to a boil and cooked for ten minutes on low heat.
We cook the pickled plums for the meat. To do this, remove all the spices from the marinade and fill them with fruit, close them tightly with lids and turn the neck down. Plums will be ready for use in four weeks. They will have a delicate aroma and slight pungency. The product is well suited to baked meat.
Hungarian plum marinated with spices
Ingredients: ten kilograms of plums, three kilograms of sugar, one liter of table vinegar, forty grams of bay leaf, thirteen clove buds.
Cooking
Pickled plums ( winter recipe ) are prepared as follows: fruits are washed and dried, laid in layers in a bowl, pouring each with spices. Vinegar is boiled, sugar is added, heated to a boil and boiled until a thick sugar emulsion is formed. With this marinade, the fruits are poured, while he will not cover them completely, and cool. Then the fruits are tightly covered with a lid and left for twelve hours. During this time they will start up juice.
Then all the liquid is drained and boiled. Plums are mixed and poured with hot brine. In this way they do it several more times a day (morning and evening) for five days. During this time, the fruit will be completely in the marinade.
We cook the pickled plums for the meat. So, banks are washed thoroughly, sterilized for fifteen minutes under steam. Fruits are stacked in jars along with spices, poured with hot marinade and rolled. Tara is turned over and wrapped in a blanket, left for twelve hours. You can store the finished product for one year in a dark place.
Plum marinated without sterilization
Ingredients: one kilogram of pitted plums, three hundred and fifty grams of water, one hundred grams of sugar, fifty grams of vinegar, one third of a spoon of salt, two five-centimeter sprigs of rosemary.
Cooking
Washed and dried fruits are placed in pre-sterilized jars, rosemary is added on top. Then prepare the marinade. To do this, add salt and sugar to boiling water and boil a little, add vinegar and heat to a boil. The fruits are poured with hot brine and immediately rolled up. Banks are turned upside down. Such pickled plums (winter recipe) will have an unusual taste. Well they are suitable for those who can not tolerate the smell of cloves.
Due to their unique taste, such plums can be used as an independent snack and served with various hot and cold dishes of fish, poultry and meat, as well as prepare sauces from them. An open fruit jar is stored in a cold place for no more than three days.
Honey marinated plums
Ingredients: one cinnamon stick, plum fruit, clove to taste, honey.
Cooking
Such pickled plums become crispy. A mixture of fruit juice and honey is not only tasty, but also healthy. You can soak cakes with it, use it to make dressings and sauces. The fruits themselves go well with meat and fish dishes.
So, plums of any kind are washed and dried. Cinnamon and cloves are ground into powder on a coffee grinder or crushed in a mortar. Fruits are laid in pre-prepared clean jars, sprinkled with spices to the very top. Pour plums with liquid fresh honey, cover the jars with lids and roll them alternately on the floor for three minutes so that the honey seeps between the fruits. Banks are put in a cold place. The shelf life of such a product is three months.
Finally ...
Plums are not only tasty, but also healthy fruits that can benefit the whole body, because they contain many healthy substances and vitamins. Pickled fruits do not lose their qualities. Moreover, they are well suited as a side dish for many cold and hot meat dishes, fish and poultry. Done correctly, they can be stored for a long time and delight household members with their unique taste and aroma.