Plum with garlic for the winter: the best pickling recipe, storage conditions

Preparing plums for the winter with the addition of garlic is a unique opportunity to pamper your family and treat your guests with 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 plum is most often served as a side dish for meat and fish dishes, or as a spicy addition to first courses, sauces.

Features of harvesting plums with garlic for the winter

In order for the diner marinated with garlic and spices to be a success, it is important to follow certain cooking rules:

• marinade for pouring is better to cook in an enameled container;
• Plums need to “ripen” after seaming to acquire a delicious taste. 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 variety of plums is suitable for pickling, but varieties of Hungarian, Panicle, Ternovka and Ugorka are especially popular among housewives.

When choosing fruits, you should pay attention to the fact that the pulp is dense, so that the stone is easily separated, without visible signs of damage, dents and rot. You can even choose a slightly unripe berry with green "cheeks".

Garlic should be fresh, with juicy dense pulp, without rot and mold.

How to prepare food?

Before putting fruits in jars, they must be thoroughly washed, removing wax from the skin, blotted with a paper towel, remove the stalk.

If the recipe involves cooking a plum without removing the stone, then each fruit is pricked in several places with a fork or a toothpick so that the skin does not burst during the heat treatment, and the pulp is well saturated with the spicy aroma from the marinade.

Preparation of containers

Glass containers needed for preservation are first washed with warm water and baking soda, rinsed well, and only then sterilized by steam, microwave, oven or boiling.

Metal lids are also boiled for 2-3 minutes before use. Before heat treatment, the sealing gum must be removed from them.

How to cook garlic pickled plums?

Pickled plum, put on the table as a cold snack, will impress the household with sweet and sour taste and spicy aroma.

Plums pickled 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 allspice peas.

Cooking method:

1. Prepared fruit is cut lengthwise on one side, the bone is carefully removed, and a peeled garlic clove is put in its place. For a more intense flavor, it is recommended to cut the garlic cloves before stuffing the plums.
2. Fruit "shells" with garlic "pearl" inside fit tightly into a clean steamed jar.
3. To prepare the marinade, boil water, add sugar, spices to it, and vinegar as the final chord. To understand how much liquid you need, you need to fill the stuffed plums to the brim of the jar, and then drain the water into a container for making brine.
4. Filled glass containers are poured 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.
5. Fruits are poured with hot spicy liquid, rolled up, turned over and left under the covers for one day.

Marinated plums in honey sauce with garlic

Ingredients for cooking:

• 400ml white wine vinegar;
• 150g honey;
• 75g granulated sugar;
• 3 garlic cloves, cut in half;
• 1 red chilli;
• table s alt;
• allspice;
• 4 bay leaves;
• 450g firm ripe red plums;

Cooking method:

1. Vinegar is poured into a medium-sized enamel saucepan, honey, sugar, 3 halves of garlic, chili pepper (can be used both with seeds - for a spicier taste of the snack, and without them), s alt, peppercorns, 2 bay sheet. The spice mixture is brought to a boil and simmered for five minutes.
2. Plums are washed, wiped with a paper towel and pricked in several places with a fork.
3. The remaining spices are laid out at the bottom of a warm sterile jar with a volume of 750 ml, fruits are tightly stacked on top.
4. Garlic, chili and bay leaf 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.
5. The workpiece is stored in the refrigerator. You can taste in two weeks.

How and how long can blanks be stored?

The cellar is the best place to store preserves, as 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.

Bon appetit!

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