TOP 15 recipes for making pickled plum snack for the winter

Most housewives are accustomed to using the plum for making sweet desserts when making preparations for the winter. Jam, jam, jam is a classic canning list where fruit is involved. But the recipes for pickled plum snack are still a curiosity. It has a delicate aroma and sweet-sour taste, which is pleasantly set off by spicy additives.

Secrets of pickling plums for the winter

Pickled plums go well with all types of fish and meat. Can be served as a stand-alone dish or as an addition to alcohol. To get not only an appetizing, but also an aesthetically attractive appetizer at the end, you need to know some of the subtleties of cooking. Most of them concern the selection and preparation of fruits.

Features of fruit selection

During the pickling process, the skin of the fruit must withstand high temperatures. Therefore, it is better to choose immature specimens.

The varieties are ideal:

• Hungarian;
• Eel;
• Greengage.

Pickled plums are pre-blanched (dipped several times in boiling water for a couple of seconds). And then poured with marinade.

Kitchenware

For cooking, you will need a spacious saucepan (marinade is cooked in it) and glass jars. If metal covers with rubber seals are used, a seaming wrench is required.

Banks must be sterile, without any traces of chips, scratches and cracks.

How to pickle plums at home?

Pickled plums can be made in several ways. The classic version is fruit (optionally with or without pits) + marinade. There are recipes with additives in the form of garlic, mustard, cognac, ginger and other ingredients.

Simple recipe

The fastest and easiest way to prepare pitted pickled plums. Therefore, you need to pick up fruits with an easily removable core.

Ingredient composition:

• fruit - 2 kilograms;
• apple cider vinegar - 1 glass;
• sugar - 500 grams;
• water - 1.25 liters;
• a mixture of spices (black and allspice, anise, cloves, cinnamon, bay leaf) - 2 tablespoons.

Cooking technique:

1. Remove seeds from washed fruits and place the pulp in jars. Pour boiling water over and let cool.
2. Drain the resulting infusion into a saucepan and boil it along with sugar, seasonings and vinegar. Boil for 12 minutes.
3. Pour the hot marinade over the pulp. The resulting sediment must not enter the jars.

Roll up and check if air is getting inside by turning the can over.

With garlic

If you marinate a plum with garlic, you get a snack with a piquant aftertaste.

Ingredient composition:

• plums - 1 kilogram;
• laurel - 4 leaves;
• water - 0.5 liters;
• vinegar - 50 milliliters;
• garlic - 10 cloves;
• sugar - 1 glass;
• salt - ½ teaspoon;
• pepper and cloves to taste.

Cooking technique:

1. Place fruits, garlic and spices in jars.
2. Boil water with salt and sugar separately.
3. Make the first fill, leave for 25 minutes.
4. Drain the infusion, boil again and add to the plums.

Close the lid and let cool.

With cloves "Snacks"

Pickled plum with “clove” accent will be a good addition to meat. The composition of the ingredients is almost the same as in the first recipe.

Only the preparation is made with salt (1 teaspoon will be required) and 10 clove inflorescences.

Otherwise, the cooking technology is standard - fruits are placed in a jar (with or without a bone - at personal discretion). Then multiple spicy pouring is done.

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With mustard

A classic snack marinade can be prepared using mustard powder.

Ingredient composition:

• Eel - 2 kilograms;
• vinegar essence, salt and mustard powder - 1 tablespoon each;
• sugar - 120 grams;
• water - 1 liter;
• seasonings to taste.

Cooking technique:

1. Place Ugorka in a jar.
2. Boil water with salt and sugar. After boiling, add vinegar and mustard.
3. Pour over the fruits and roll up immediately.

You can try pickled mustard plums after 5 days.

With cognac

Cooking with cognac is a festive snack option.

Ingredient composition:

• plum - 1 kilogram;
• cognac - 7 tablespoons;
• water - 1 liter;
• sugar - 600 grams;
• apple cider vinegar - 10 milliliters;
• spices - optional.

Cooking technique:

1. Boil sugar, water and vinegar for 20 minutes. Add cognac and stir.
2. Place the fruits and spices in a bank and pour over the cognac solution.
3. Let it brew for an hour, and then drain and boil the liquid.

The actions are repeated twice, after which you can roll up cans of pickled plums.

With apple cider vinegar

Pickled plums are especially tasty if you replace ordinary table vinegar with a less pungent apple cider analog.

Ingredient composition:

• fruit - 2 kilograms;
• sugar - half as much;
• apple cider vinegar - 300 milliliters;
• laurel - 3 leaves;
• pepper, cloves and other spices - to taste.

The cooking technique is the same as a simple recipe. The fruits are poured with boiling water, which is then drained and made into a marinade with the remaining ingredients.

In its own juice

To make pickled plums, you don't need to soak them in vinegar solution. There is a recipe for cooking in your own juice.

Ingredient composition:

• Hungarian - 2 kilograms;
• laurel - 2 leaves;
• sugar - 700 grams;
• apple cider vinegar - 1.5 cups;
• a mixture of peppers and cloves - optional.

Cooking technique:

1. Place the washed fruits in a wide bowl, sprinkling each layer with spices.
2. Warm up vinegar and dilute sugar in it.
3. Pour syrup over the future pickled plums and cover with a clean cloth.
4. When the fruits release the juice, drain the marinade, boil it and pour it again to the plums.
5. The procedure is repeated twice a day for 5 days.

After the specified time, pickled plums will give such an amount of juice that they will be completely covered with it. Then they can be moved to permanent storage tanks.

With tomatoes

You can easily pickled plums with other vegetables (for example, tomatoes).

Ingredient composition:

• tomatoes - 9 kilograms;
• Ugorka - half as much;
• onions - 3 pieces;
• water - 5 liters;
• sugar and salt - 300 grams each;
• 4% vinegar - 1 liter;
• garlic - 1 head;
• dill umbrellas, currant and cherry foliage - optional.

Cooking technique:

1. Pre-pierce the skin of the fruit so that it does not burst.
2. Place herbs, onion rings, garlic cloves and spices on the bottom of the jar.
3. Make a fruit and vegetable bookmark.
4. Boil the marinade with water, salt, sugar and vinegar.
5. Pour hot solution over the jars and marinate the food in it for 15 minutes.

Drain the liquid, boil it and return it back to the jars. Roll up the workpiece.

Without sterilization

There are ways to make pickled plums that can be stored even in non-sterile containers. It is enough just to increase the amount of vinegar.

Ingredient composition:

• plum - 1 kilogram;
• water - 0.5 liters;
• acetic acid - 50 ml;
• sugar - 1 glass;
• seasonings - optional;
• salt - 10 grams.

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The cooking technique is similar to the classic simple version. The only difference is the increased duration of infusion and boiling of the marinade (30 and 20 minutes, respectively).

With garlic

Marinating plums with garlic can become more festive if the cloves are not used as a seasoning, but stuffed with fruits. The composition of the ingredients in this case will be identical to the previously discussed recipe with garlic (it may require a little more). With regard to the cooking technology, there is one difference - the cloves are not placed on the bottom of the can, but are placed inside the fruit instead of the extracted kernels.

Plums "Like olives"

The fruit, familiar to everyone, with proper preparation (the step-by-step recipe is discussed below), can become a full-fledged substitute for olives.

Ingredient composition:

• fruits - 2 kilograms;
• vinegar - 50 milliliters;
• sugar - 1.5 kilograms;
• lemon juice - 15 tablespoons;
• laurel - 7 sheets;
• spices - optional.

Cooking technique:

1. Boil a syrup with vinegar, sugar and lemon juice.
2. Pour the container with plums with spices, pour over the syrup and marinate for an hour.
3. Drain the marinade and boil it. Pour the plums again.

The procedure is repeated several times until a sufficient amount of filling is obtained. After that, the banks can be rolled up.

Tern "Under the olives"

Plums can be used to successfully imitate a Mediterranean delicacy.

Ingredient composition:

• vinegar and olive oil - ½ cup each;
• Eel or blackthorn - 1 kilogram;
• spice;
• sugar and salt - 1 tablespoon each.

Cooking technique:

1. Place the washed fruits in a jar.
2. Cook the marinade from the rest of the ingredients (heat treatment time - 20-25 minutes).
3. Make a fill.

Pickled plums "for olives" will be ready in a month.

Yellow plums with ginger and vanilla

Yellow pickled plums look especially impressive in jars.

Ingredient composition:

• white wine - 1 glass;
• fruits - 900 grams;
• sugar, ginger root and wine vinegar - 300 grams each;
• vanilla, cinnamon - 1 pod each;
• carnation - 6 buds.

Cooking technique: washed fruits are laid out in jars. The rest of the ingredients go into the filling. Pickled plums should spend 1 month in it under the lid.

In a spicy marinade

Fans of spicy dishes will definitely like the spicy pickled plum.

Ingredient composition:

• plum - 2 kilograms;
• sugar - 2 cups;
• salt - 8 grams;
• wine vinegar - 0.7 liters;
• garlic - 8 cloves;
• dried thyme - 2 teaspoons;
• chopped into chili pieces - 1 pod;
• a mixture of peppers to taste.

The cooking technology is the same as the previous recipe.

In the bucket

For large harvest volumes, it can be cooked directly in the bucket. For these purposes, a recipe for making pickled plums in your own juice is suitable.

You can make a blank with bones. But with prolonged storage, the nuclei begin to release substances harmful to health. Therefore, if it is not planned to be eaten in the next 2-3 months, it is better to remove the bones.

How to store the finished product correctly?

Marinated billet, when properly prepared and placed, can be stored for up to a year. The following conditions must be met:

• sterile glassware with sealed lids;
• lack of bright sunlight;
• coolness (at room temperature, pickled plums will last no more than 6 months).

Another important condition is that immediately after corking, the snack jars should cool down gradually. Therefore, it is recommended to wrap them up in a blanket. Pickled plums are a fundamentally new type of harvest. Those who have tried to make them at least once have included them in their annual conservation list.