If you have already tried pickled plums, then you will certainly like pickled cherry plum. It is not worse, or even more interesting, it harmonizes with a wide variety of meats, is gorgeous (and unusual) in salads, and it just goes out of flavor faster than seeds. And in the harvesting of cherry plum it is also more profitable: in season it is much cheaper than plums. Well, if you are skeptical about salted fruits, close one jar according to the proposed recipes. Surely pickled cherry plum will change your culinary views.
What you need to know about pickling cherry plum
This fruit is not capricious and easily succumbs to your culinary experiments. However, there are some subtleties, ignorance of which will not “kill”, of course, the workpiece, but can somewhat spoil both the external impression and the taste sensations.
- Before pickling cherry plum, it must be sorted as carefully as possible. Only fruits of perfect physical shape are subject to seaming, without the slightest damage. Otherwise, pickled cherry plum will turn out to be lethargic and will not work for all dishes. For example, letting her into a salad is unlikely to succeed.
- You can preserve fruits of any color. But keep in mind that dark ones in a completely ripe state become too soft. Better to take them a little immature.
- In one bank, you can close different varieties of cherry plum, and it will even be beautiful. But foodies claim that the tastes of yellow and dark will conflict with each other, clogging each other. Try to close them both individually and together - for comparison and drawing up your own opinion.
- The cherry plum rolls in its entirety. Ponytails, of course, are removed, and the pits left by them are washed especially carefully: the dirt remaining in the recesses can lead to damage to conservation.
Korean appetizer
Most likely, the inhabitants of this country have no idea about the existence of such a fruit. But it is to them that rumor is attributed to the proposed method, according to which a surprisingly elastic and spicy pickled cherry plum is obtained. The recipe is good because the banks do not need sterilization - and after all, many avoid home-made products precisely because they do not like this stage of conservation.
Three-liter bottles are washed and sterilized in any way, for example, they are calcined in the oven. At the bottom of each dish is placed on a dill umbrella, a leaf of laurel, a pair of cherry leaves, fresh celery and parsley (three sprigs). Peppercorns are poured - five peas about - and garlic cloves, 6-7 pieces. Washed cherry plum is packed in bottles. Tamping it is not necessary, it is better to shake the container well so that the fruits settle in it ergonomically. Marinade is boiled at the rate of two tablespoons of coarse salt per liter of water, bottles are poured with it, four tablespoons of wine vinegar are added under the lid, and the containers are immediately sealed. To cool completely, they should stand upside down, wrapped and without displacement. After that you can put it in the pantry: if everything is done correctly, such pickled cherry plum for the winter is stored without basement conditions.
Salty cherry plum
For those who do not like vinegar in spins, marinated cherry plum is still available. The recipe, however, requires sterilization, but then decide what you prefer - use vinegar or agree to additional body movements, but do without it. Spicy herbs can be taken at your discretion, but horseradish leaves are considered mandatory. Branches of currants and cherries are also good for this recipe. Fruits are pricked with a fork from the side where the tail grew, folded into sterilized dishes (you can add garlic) and poured with hot brine, for which a tablespoon of salt, a bay leaf and 2-3 peppers are boiled in a liter of water. Then the containers are sterilized for a third of an hour (if you stopped on liter jars) and sealed. It’s better to keep them cool.
Homemade olives
Pickled cherry plum made according to the described recipe is really not much different in taste from the favorite snack. Only you need to select the smallest fruits, no longer than three centimeters. They are laid out in jars, poured with brine (150 grams of coarse salt per liter of boiling water) and sterilized in just five minutes. Before rolling, a spoonful of calcined olive oil is poured into each liter jar. The olives will be ready in a week. What is characteristic: their bones are pulled incredibly easily.
Cherry plum with tomatoes
Cautious experimenters can combine an unfamiliar cherry plum with familiar tomatoes. Thus, two birds with one stone will be killed at once: you’ll try a new one, and the old one will gain an unexpected and spicy taste. Two kilos of small tomatoes and four kilograms of large green or yellow cherry plum are taken. A half kilogram of peeled garlic finely crumbles, 300 grams of dill is chopped large, only to crawl into the neck. All components are laid out in jars, poured with boiling water for five minutes, after which this fragrant water is drained back and brine is made: 50 g of salt with 60 sugar are added. The boiling pots fill the vessels, twist, turn over and hide under an old coat or blanket. Five hours later, you can arrange on shelves in the pantry: pickled cherry plum with tomatoes will patiently wait for the winter opening.