TOP 9 simple recipes for making pickled cherry plums for the winter
Every summer housewives make canned food from vegetables, fruits, berries. This process is laborious and responsible. In addition to the usual pickles, preserves, compote, jam, marshmallow, pickled cherry plum diversifies homemade preparations, you get a delicious spicy snack for the winter. There are a lot of recipes for its preparation, you can choose your own and surprise guests and family. Cherry plum fruits are useful, contain vitamins of group B, A, E, C, organic acids, polysaccharides, potassium, phosphorus, iron, magnesium.
Specificity of pickling cherry plum for the winter
To prevent the skin of the cherry plum from cracking, the fruit should be blanched in hot water, not higher than +80 ° C, for 10 minutes, then immediately immersed in cold. Or prick in several places, so they are better saturated. For pouring, it is better to take purified water, without impurities, otherwise the marinade will turn out to be cloudy.
Features of the choice of raw materials
Fruit for harvesting needs ripe, without damage, rot, mold. Unripe fruits are also pickled, they retain their shape better when heated. Use them entirely, previously washed under running water. Varieties of yellow and blue are not advised to mix, so that they do not spoil the taste of each other.
Preparation of containers
Glass containers must first be washed thoroughly. You can take cans with a volume of 3 liters or less, at your discretion. Then sterilize in one of the ways: in the oven, microwave, steam, dry. Use varnished lids.
How to pickle cherry plum at home
The success of pickling depends on cleanliness in the preparation of raw materials and dishes and adherence to the recipe. There are three canning methods:
- Fast - use hot filling: the fruits laid in containers are poured with boiling water, kept for several minutes, drained, this is done 2-3 times. The last filling is done with marinade.
- Sterilization - put fruits, spices according to the recipe in jars, pour boiling water. Special trays with holes are placed on the bottom of a large container, hot water is poured, jars are installed. When the water temperature in them is 100 ° C, the time indicated in the recipe is counted. This is usually 15-25 minutes.
- Pasteurization is the same as sterilization, but the liquid is heated to 80 ° C.
Boiling water is poured into the container to the top, gradually, to warm up the bottom and walls.
In korean
Korean pickling recipe is simple, from the available spices. You will need:
- cherry plum (how many will enter);
- cherry leaves - 2 pcs.;
- fresh celery - 1 sheet;
- parsley - 3 branches;
- hot black pepper - 5 peas;
- Bay leaf;
- fresh dill;
- a small head of garlic;
- wine vinegar - 4 tbsp. l.
The components are designed for a three-liter can.Put fruits and spices in a glass container, pour the prepared solution (2 tablespoons of salt pour into a liter of water, boil). Then pour in vinegar, close the jars.
Homemade "olives"
Ripe, but firm, yellow fruits are perfect for a plum snack, which tastes like olives. Ingredients:
- yellow fruits - 1 kg;
- granulated sugar - 30 g;
- salt - 80 g;
- vinegar 3% - 200 ml;
- carnation buds - 7 pcs.;
- dried tarragon and basil - 1 tbsp each l .;
- bay leaf - 3 pcs.
Pour boiling water over the fruits for 60 minutes in a large container, after cooling down, repeat. Then tamp them into jars. Combine water and spices, salt, sugar, boil, pour into a container with fruit. Leave on for 24 hours.
Sterilize the jars for 15 minutes, close. Blanks should be opened no earlier than after 2 months.
Second way
There is another option for making homemade "olives", you need:
- fruits;
- olive oil;
- salt;
- water.
Put the fruits in liter jars, fill with salt solution (150 g per liter of boiling water), sterilize for five minutes. Heat the olive oil and pour a small spoon into each container. Roll up.
With tomatoes
Cherry plum with tomatoes seems incongruous, but pickles made in such a simple way turn out to be very tasty. Products:
- sour cherry plum - 4 kg;
- small tomatoes - 2 kg;
- garlic - 200 g;
- Bay leaf;
- lemon basil - 3-4 pcs.;
- coriander - 10 pcs.;
- fresh dill - 300 g;
- water - 1 liter, granulated sugar - 60 g, salt - 50 g for pouring.
Place fruits and tomatoes in layers in jars, sprinkle with spices. Pour boiling water, hold for 15 minutes, drain, prepare a hot marinade from water, sugar, salt, boil again, pour into jars, roll up.
In azerbaijani
Spicy appetizers are served separately and added to hot dishes. For a kilogram of solid, a little unripe fruit you will need:
- sugar - 50 g;
- salt - 10 g;
- head of garlic;
- carnation buds - 7 pcs.;
- bay leaf - 3-4 pcs.;
- vinegar essence 70% - 10 ml;
- allspice - 10 grains.
Chop the fruits, fill the jars with them up to the "shoulders", add spices. First, pour boiling water for 5 minutes, pour into an enamel bowl, add salt, sugar, after boiling, pour in the essence. Pour the boiling marinade, seal the jars.
Without sterilization
This is an easy way to marinate with spices, you will need:
- large red cherry plum - 700 g;
- vinegar - 70 ml;
- spicy pepper;
- garlic - 4 pcs.;
- carnation buds - 6 pcs.;
- laurel leaf - 4 pcs.;
- salt, sugar;
- water.
Prepare two glass jars with a capacity of 0.5 liters. Divide the pepper, cut into two parts, fruits, the rest of the spices. Use a double fill, first for 20 minutes, then with another water for 10 minutes.
Pour 35 ml of vinegar into each container, pour the marinade with sugar and salt (150 ml of water, 150 g of sugar, 1/3 teaspoon of salt). Cork, cover with a blanket until it cools.
With vegetables
Fruits and vegetables will become an unusual addition to the winter table. They need to be taken equally at 200 g, except for cherry plum, these are:
- sweet pepper;
- white cabbage, cauliflower;
- carrot;
- onion;
- white grapes;
- celery leaves - 4 pcs.;
- cloves, allspice, laurel leaf 3 pcs each;
- salt - 1 tbsp. l .;
- sugar - tsp
- vinegar - 200 ml;
- water - 1 l.
Wash the vegetables thoroughly, let the water drain, chop. In addition to the above, add corn, cucumbers, sour apples. Put fruits and vegetables in a sterile container. Mix water, salt, sugar, spices. Put on the stove, after boiling, pour out the vinegar. Pour jars with hot (60 ° C) marinade, sterilize for 15 minutes. Cork, turn, wrap.
From red cherry plum
Marinated red cherry plum is suitable for meat dishes in winter. It will need 700 g, the remaining components:
- cherry plum - 700 g;
- sugar - 10 tbsp. l .;
- hot pepper - ½ pod;
- garlic - 4 cloves;
- cloves - 6 pcs.;
- laurel leaf - 4 pcs.
- vinegar - 70 ml.
These ingredients are sufficient for 2 0.5 liter cans. First put the chopped peppers without seeds and the rest of the spices, then the cherry plum. Fill it 2 times for 20, then 10 minutes. Pour sugar, salt into 700 ml of water, boil the mixture. Add 35 ml of vinegar to each container, pour the marinade, seal, wrap the jars.
Pickled green cherry plum
For two cans with a capacity of 0.5 liters, you will need an unripe cherry plum 0.5 kg and spices:
- vinegar 9% - 20 g;
- parsley dill;
- garlic - 4 cloves;
- sugar, salt - 20 g each;
- half of red hot pepper.
Fill the container with fruits, put herbs and pepper in the middle. Boil water, pour into jars. After 15 minutes, pour the liquid into an enamel container, add salt, sugar, while boiling, put garlic, vinegar. Distribute the filling in a glass container, seal.
With carrots and beets
You will need a kilogram of cherry plum, four cans of 0.5 liters. Other products:
- beets and carrots - 1 pc.;
- granulated sugar - 50 g;
- salt - 3 tbsp. l .;
- bay leaf - 2 pcs.;
- dry cloves - 4 pcs.;
- mustard beans;
- chilli hot peppers;
- parsley, dill;
- a few cloves of garlic;
- apple cider vinegar - 60 ml.
First distribute the spices, chopped beets, carrots. Tamp the fruits, pour boiling water over, cover with lids. Drain the water after 10 minutes, add sugar and salt to it and boil again. Pour vinegar, marinade into jars, roll up.
Further storage
Tinned cans are opened no earlier than a month later, this is necessary for better pickling.
Optimal storage conditions - dry, dark place with a temperature of + 10 ... + 12 ° C. Canned food is usable throughout the year.
It is not advised to keep jars in the light, this leads to a decrease in the content of vitamins, a change in taste. You should also not freeze the container, the product will lose its shape after defrosting. Banks are periodically inspected, they should not be cloudy, with swollen lids, such canned food should not be consumed.
