Plum is perhaps the most sought-after fruit in gastronomy. It is used not only for desserts and pastries, but is also often used in meat dishes, in the manufacture of alcoholic beverages, in salads and side dishes. The plum is dried, frozen, smoked, pickled. It is used in sauces, dressings. In the countries of the Far East (Japan, Vietnam), pickled plums are especially appreciated. The recipe for this savory appetizer, which must be harvested during the harvest period in order to enjoy it all year round, will be examined.
Fruits and vegetables deteriorate when exposed to the H1N1 virus. It causes decay. Fruit acid can stop this process. But in the plums it is not enough. Therefore, pickling this fruit in its own juice will not work. To ensure safety and good taste, any recipe for pickled plums involves the use of grape vinegar (half a liter for every ten kilograms of fruit). Still need sugar (three kilos) and various seasonings. To enhance the smell, cloves and bay leaves are often used .
The recipe for pickled plums differs from the method of making wine from them in that the fruits must be thoroughly washed. In this case, you need to scrape off the characteristic gray plaque. So you eliminate the bacteria of wine fermentation. For pickling, you should take a little unripe, a little hard plums. We leave the bones, remove only the tails. And, of course, do not take spoiled fruits - this is very important! As for the variety, it is best to take the “Hungarian”, although the “greenback” and the usual round blue plum will do.
Any container made of non-oxidizing material, for example, a plastic bowl, is suitable for marinating . At its bottom pour a layer of plums. On them is a bay leaf with cloves. Then again fruit and spices again. The fruits should be on top. Further, the recipe for pickled plums involves the preparation of a vinegar-sugar solution. To do this, take a large enameled pan. Pour half a liter of vinegar into it and bring to a boil. Pour in portions, two glasses, three kilograms of sugar. It will not even turn out syrup, but something like a thick caramel. This molasses pour plums into the basin.
Do not be afraid that the liquid has not completely covered the fruits. The recipe for pickled plums implies that the fruits themselves will start the juice, which will dissolve the remaining sugar crystals. But we need to help the process. In the morning and evening for five days you need to drain the liquid from the basin into the pan and bring it to a boil. Then again fill it with plums. Every day, the marinade will become more and more due to juice.
In the end, everything needs to be pasteurized and subjected to conservation. We carefully sterilize the jars, lay out the plums, clove buds and bay leaf in them. We boil the marinade for the last time and fill the containers at the very neck - the smaller the oxygen layer, the safer your homemade workpiece. Now you need to roll up sealed metal covers, turn the cans upside down and leave them to cool slowly under the covers. It remains only to stick labels with the words "pickled plum" on the containers. The recipe for preparing this homemade workpiece varies in different cuisines. Someone puts in the marinade peas of allspice and black pepper and cloves. There are recipes that advise you to remove seeds from plums. Somewhere along with the fruit, garlic is pickled. But the basic recipe remains unchanged.