The best recipe for making pickled plums with garlic for the winter
Harvesting plums for the winter with the addition of garlic is a unique opportunity to pamper your household and treat guests to a delicious snack with an original spicy taste. Such preservation, which came to Russia from Hungarian cuisine, will certainly take pride of place not only on the table, but also in the hostess's cookbook. Pickled plums are most often served as a side dish for meat and fish dishes, or as a spicy addition in the preparation of first courses and sauces.
Features of harvesting plums with garlic for the winter
For a plum snack marinated with garlic and spices to be a success, it is important to follow certain cooking rules:
- marinade for pouring is best prepared in an enamel container;
- plums need to “mature” to acquire a delicious taste after rolling. On average, this takes 40 to 50 days. During this time, the fruits are well saturated with the aroma of spices.
Ingredients for the recipe
Absolutely any varieties of plums are suitable for pickling, but among the housewives, the varieties Vengerka, Metelka, Ternovka and Ugorka are especially popular.
When choosing fruits, you should pay attention to the fact that the pulp is dense, so that the stone is easily separated, without visible traces of damage, dents and rot. You can even choose a slightly unripe berry with green cheeks.
The garlic should be fresh, with a juicy dense pulp, without rot and mold.
How to prepare food?
Before laying fruits in jars, they must be thoroughly rinsed, removing the wax film from the skin, blotted with a paper towel, and remove the stalk.
If the recipe implies the preparation of plums without removing the pits, then each fruit is pricked in several places with a fork or toothpick so that the skin does not burst during the heat treatment, and the pulp is well saturated with the spicy aroma of the marinade.
Container preparation
Glass containers necessary for preservation are first washed with warm water with the addition of baking soda, rinsed well, and only then sterilized by steam, in a microwave, oven or boiling method.
Metal lids are also boiled for 2-3 minutes before use. Before heat treatment, it is necessary to remove the sealing rubber from them.
How to cook garlic pickled plums?
Pickled plums, put on the table as a cold snack, will impress the household with its sweet and sour taste and spicy aroma.
Pickled plums with garlic
To prepare the blank you will need:
- 800 grams of strong greenish plums;
- 200 grams of garlic;
- 150 grams of sugar;
- 3 tablespoons of apple cider vinegar
- water;
- 3-4 carnation buds;
- 3-4 peas of allspice.
Cooking method:
- Prepared fruits are cut lengthwise on one side, the bone is carefully removed, and a peeled clove of garlic is placed in its place. For a more intense aroma, it is recommended to cut the garlic cloves before stuffing the plums.
- Fruit "shells" with a garlic "pearl" inside are tightly packed into a clean steamed jar.
- To prepare the marinade, boil water, add sugar, spices, and vinegar as a final accord. To understand how much liquid you need, you need to fill the stuffed plums to the edges of the jar, and then drain the water into the container for making the brine.
- The filled glass container is filled with hot marinade, covered with a lid and left to infuse for 10 hours. After the required time, the brine is drained, placed on the stove, boiled for 2-3 minutes.
- Fruits are poured with hot spicy liquid, rolled up, turned over and left under a blanket for one day.
Pickled plums in honey sauce with garlic
Cooking ingredients:
- 400 ml white wine vinegar;
- 150 g of honey;
- 75 g granulated sugar;
- 3 cloves of garlic, halved
- 1 red chili
- salt;
- allspice;
- 4 bay leaves;
- 450 g of hard ripe red plums;
Cooking method:
- Vinegar is poured into a medium-sized enamel saucepan, honey, sugar, 3 halves of garlic, chili pepper (can be used with or without seeds for a spicy snack), salt, peppercorns, 2 bay leaves. The spicy mixture is brought to a boil and simmered over low heat for five minutes.
- Plums are washed, wiped with a paper towel and pricked in several places with a fork.
- The remaining spices are placed on the bottom of a warm sterile 750 ml jar, fruits are tightly packed on top.
- Garlic, chili and bay leaves are removed from the finished filling with a fork. The hot vinegar mixture is then poured over the plums, completely covering the fruit. The jar is sealed, turned over, covered with a thick towel until the product cools naturally.
- The workpiece is stored in the refrigerator. You can taste it in two weeks.
How and how long can the workpieces be stored?
The cellar is the best place for storing conservation, since there are the most suitable conditions for preservation for a period of one to two years, but, as practice shows, pickled plums are eaten even before the start of the new harvesting season.
If you put the jars in a dark corner of the house, then the shelf life of the snack is reduced to six months..
Enjoy your meal!
