8 delicious recipes for making soaked plums for the winter at home

Among housewives, soaked plums are very popular among a wide variety of preservation recipes for the winter. The demand for this traditional homemade preparation is explained by the simplicity of its preparation, its unique taste and aroma, the possibility of using it both in pure form and as a component of salads, a side dish for hot dishes.

Features of cooking soaked plums for the winter

The main features of making soaked plums are as follows:

• careful selection and preparation of fruits;
• using only enameled or glass containers;
• preparation for fermentation of a special solution - brine;
• strict adherence to the selected recipe;
• fermentation of fruits filled with brine for a certain time - from 2-3 to 30 days;
• the obligatory use of currant leaves, cherry twigs, which cover the fruits drenched in brine, so that they do not float during fermentation.

Fruit preparation

The process of preparing the fruit includes the following manipulations:

1. Sorting - fruits collected for conservation are carefully examined for rot, damage by pests, and diseases. For fermentation, choose hard unripe fruits with an even dark blue color.
2. Washing - selected plums are thoroughly washed under running water in a spacious container.
3. Drying - the washed fruits for drying are spread evenly on a cotton towel or other clean cloth.

Plums prepared in this way can be safely poured into pre-sterilized containers.

Container preparation

Most often, soaked plums are prepared for the winter in glass three-liter jars.

Prepare each jar as follows:

1. A pinch of baking soda is poured into the jar.
2. Using a foam sponge, thoroughly wash the walls and bottom of the container with soda.
3. Use an iron scouring pad to remove traces of rust from the neck of the jar.
4. The washed can is rinsed under a stream of cold running water, turned upside down and placed on a dry towel so that the drops of water remaining on the walls of the container are completely drained.
5. The jar is sterilized by keeping it in an oven preheated to a temperature of 120-150 ° C for several minutes or by steaming it over a boiling open kettle.

When seaming cans with preservation for long-term storage, the seaming lids used for this are also thoroughly sterilized by placing them in a saucepan with boiling water.

How to soak plums for the winter in jars?

Among the wide variety of recipes for this conservation, the most popular are both simple options, including a minimum number of components, and more complex, multicomponent ones, but at the same time differing from traditional ones in their original taste and smell.

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Traditional recipe

According to the traditional recipe, pickled plums are prepared as follows:

1. 10 kg of fruit is poured into an enamel bucket or saucepan.
2. A brine is being prepared - 200 grams of granulated sugar and table salt are dissolved in 5 liters of cold boiled water.
3. The fruits placed in the container are poured to the top with brine.
4. On top of the container, oppression is laid - a wooden circle with a load placed on it.
5. To ferment the fruit, the container is placed in a warm place for 3 days.

Store the prepared conservation in a cellar or basement for 2-5 months.

Quick way

You can quickly cook soaked plums according to the following recipe:

1. 10 kilograms of fruits are poured into 3-liter sterilized glass jars.
2. 8 tablespoons of sugar and 1 tablespoon of salt are dissolved in 5 liters of water.
3. The resulting brine is boiled, then removed from the heat and placed to cool.
4. 250 milliliters of 9% vinegar is poured into the cooled brine.
5. Banks with plums are filled with cooled brine and closed with nylon caps.

The finished preservation is placed in a cool place - cellar, basement.

Simple recipe

According to this recipe, soaked plums are prepared as follows:

1. 10 kilograms of plums are poured into prepared 3-liter glass jars.
2. In 5 liters of cold water, 200 grams of sugar and salt are dissolved.
3. The brine is boiled over low heat, after which it cools down for some time to room temperature.
4. Jars with fruits are poured to the top with cooled brine, covered with currant leaves.
5. For fermentation, containers with fruits filled with brine are covered with clean gauze and placed in a warm place for 6-7 days.
6. A week later, the gauze is removed from the cans, the currant leaves are removed and, if necessary, boiled cold water is added.

Containers with ready-made conservation are closed with screw or nylon lids and placed in storage for 5-6 months in a cool place.

Malt variant

Soaked plums with an original taste and smell are prepared according to this recipe as follows:

1. 10 kilograms of plums are placed in sterilized glass jars.
2. In 5 liters of water, 3 tablespoons of salt and 10 tablespoons of granulated sugar are dissolved.
3. The brine is boiled.
4. 200-250 grams of dry rye or wheat straw is poured into the bottom of an enamel pot or bucket.
5. The straw is poured with hot brine and infused for a while (3-5 minutes).
6. The brine is filtered through a colander.
7. Jars with fruits are filled with hot brine and closed with nylon caps.
8. To ferment the fruits drenched in brine, the jars are placed in a warm place for 3 days, after which they must be removed to a cool cellar or basement for a month.

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After a month, plums can already be eaten, used for making salads, as a side dish for various dishes.

With mustard and spices

Pickled plums, which have a very pleasant taste and unique aroma, are prepared according to this recipe as follows:

1. 10 kilograms of plums are poured into an enamel bucket or saucepan.
2. To prepare brine, 10 tablespoons of sugar, 1.5 tablespoons of salt are dissolved in 5 liters of water, 50 grams of whole bay leaf, 25 grams of mustard powder are added.
3. The brine is boiled over low heat, after which it is allowed to cool for some time.
4. The cooled brine is poured into a container with fruits.
5. The container is covered with oppression and placed in a cool place for a month.

The finished preservation can be stored in a basement or a cool cellar for 4-5 months.

With honey

To prepare soaked plums with honey:

1. Pour 2 kilograms of plums into a three-liter jar.
2. Dissolve 150 grams of liquid honey and 0.5 tablespoon of salt in 2 liters of warm boiled water.
3. Pour the container with fruits to the top with brine and, closing with a nylon lid, put in a cool place for 10 days.
4. After 10 days, remove the jar for a month in a cool place.

For human consumption, the canning will be ready in 30 days.

With mustard and aromatic herbs

According to this recipe, soaked plums are prepared in the same way as with mustard and spices, while replacing the latter with fragrant herbs - 3 green shoots of mint, a teaspoon of dried and chopped oregano.

With rye bread

According to this recipe, soaked plums are prepared for the winter as follows:

1. 10 kilograms of plums are placed in an enamel pot or bucket.
2. At the bottom of another container, 250-300 grams of rye crackers are placed and brine is poured from 5 liters of water in which 200 grams of sugar and salt are dissolved.
3. The brine is boiled over low heat, after which it is allowed to cool to room temperature and filtered through cheesecloth.
4. The cooled brine is poured into a container with plums, oppression is placed on top and placed in a warm room for 2 days.

When fermentation stops, the conservation is placed in a basement or cellar for a month, after which the plums can already be eaten.

Storage of workpieces

The finished preservation is stored in the basement, cellar or in the refrigerator, at a temperature not higher than +5 0С.