Plum Pickled Diner: 15 Step-by-Step Recipes for Winter Cooking

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

Secrets of pickling plums for the winter

Marinated plums go well with all types of fish and meat. It can be served as an independent dish or an addition to alcohol. In order to get not only an appetizing, but also an aesthetically attractive snack, you need to know some of the subtleties of cooking.For the most part, they concern the selection and preparation of fruit.

Features of fruit selection

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

Perfect varieties:

• Hungarian;
• Eel;
• Renklod.

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

Kitchen utensils

For cooking, you will need a capacious saucepan (the marinade is boiled in it) and glass jars. If metal caps with rubber seal are used, a seaming key will be required.

Jars must be sterile, free of chips, scratches and cracks.

How to pickle plums at home?

Plums can be made in several ways. The classic option is fruit (optional with or without a bone) + marinade. There are recipes with additives in the form of garlic, mustard, cognac, ginger and other ingredients.

Easy recipe

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

Ingredients:

• fruit - 2 kilograms;
• apple cider vinegar - 1 cup;
• sugar - 500 grams;
• water - 1.25 liters;
• spice mix (black and allspice, anise, cloves, cinnamon, bay leaf) - 2 tablespoons.

Cooking technique:

1. Remove the stones from the 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 together with sugar, spices and vinegar. Boil for 12 minutes.
3. Pour the pulp with hot marinade. The resulting sediment must not fall into the jars.

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

With garlic

If you marinate a plum with garlic, you get an appetizer with a savory aftertaste.

Ingredients:

• plums - 1 kilo;
• laurel - 4 leaves;
• water - 0.5 liters;
• vinegar - 50 milliliters;
• garlic - 10 cloves;
• sugar - 1 cup;
• s alt - ½ teaspoon;
• pepper and cloves to taste.

Cooking technique:

1. Jar fruits, garlic and spices.
2. Separately boil water with s alt and sugar.
3. Make the first pour, leave for 25 minutes.
4. Drain the infusion, boil again and add to the plums again.

Close the lid and let cool.

With Clove Diners

A pickled plum with a “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 s alt (it will take 1 teaspoon) and 10 cloves.

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

With mustard

A classic appetizer marinade can be made using mustard powder.

Ingredients:

• Eel - 2 kilograms;
• acetic essence, s alt and mustard powder - 1 tablespoon each;
• sugar - 120 grams;
• water - 1 liter;
• seasoning - to taste.

Cooking technique:

1. Put Eel in a jar.
2. Boil water with s alt and sugar. After boiling, add vinegar and mustard.
3. Pour fruit and immediately roll up.

You can try mustard pickled plums after 5 days.

With cognac

Cooking with cognac is a festive snack option.

Ingredients:

• plum - 1 kilo;
• 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. Put fruits and spices in a jar and pour cognac solution.
3. Let it brew for an hour, then drain and boil the liquid.

Actions are repeated twice, after which you can roll up jars of pickled plums.

With apple cider vinegar

Pickled plums are especially tasty if ordinary table vinegar is replaced with a less caustic apple counterpart.

Ingredients:

• 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 a marinade is made from it with the remaining components.

In own juice

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

Ingredients:

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

Cooking technique:

1. Place the washed fruits in a wide basin, sprinkling each layer with spices.
2. Heat the vinegar and dilute the sugar in it.
3. Pour future pickled plums with syrup and cover with a clean cloth.
4. When the fruits release the juice, drain the marinade, boil it and pour it again into 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.

With tomatoes

Quite easy pickled plum can be preserved with other vegetables (for example, tomatoes).

Ingredients:

• tomatoes - 9 kilograms;
• Eel - half as much;
• onions - 3 pieces;
• water - 5 liters;
• sugar and s alt - 300 grams each;
• 4% vinegar - 1 liter;
• garlic - 1 head;
• umbrellas dill, currant leaves and cherries - optional.

Cooking technique:

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

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

No sterilization

There are ways to prepare pickled plums, which will be stored even in non-sterile dishes. Just increase the amount of vinegar.

Ingredients:

• plum - 1 kilo;
• water - 0.5 liters;
• acetic acid - 50 ml;
• sugar - 1 cup;
• seasonings - optional;
• s alt - 10 grams.

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

With garlic

Marinated plums with garlic can become more festive if the cloves are used not 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 need a little more). With regards to the cooking technology, there is only one difference - the cloves do not fit on the bottom of the jar, but are placed inside the fruit instead of the extracted kernels.

Plums "Like olives"

A familiar fruit, when cooked correctly (step-by-step recipe is discussed below), can become a full-fledged substitute for olives.

Ingredients:

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

Cooking technique:

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

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

Turn "Under olives"

Plums make a good imitation of a Mediterranean delicacy.

Ingredients:

• vinegar and olive oil - ½ cup each;
• Eel or turn - 1 kilogram;
• spices;
• sugar and s alt - 1 tablespoon each.

Cooking technique:

1. Put the washed fruits in a jar.
2. From the rest of the ingredients, cook the marinade (heat treatment time - 20-25 minutes).
3. Make a fill.

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

Yellow plums with ginger and vanilla

Yellow pickled plums look particularly impressive in jars.

Ingredients:

• 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. In it, under the lid, pickled plums should spend 1 month.

In a spicy marinade

Spicy pickled plum lovers will love the spicy pickled plum.

Ingredients:

• plum - 2 kilograms;
• sugar - 2 cups;
• s alt - 8 grams;
• wine vinegar - 0.7 liters;
• garlic - 8 cloves;
• dried thyme - 2 teaspoons;
• chili sliced - 1 pod;
• pepper mix - to taste.

The cooking technology is the same as the previous recipe.

In a bucket

With large crop 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 kernels begin to release substances harmful to he alth. Therefore, if it is not planned to be eaten in the next 2-3 months, it is better to remove the bones.

How to properly store the finished product?

Marinated billet, with proper preparation and placement, can be stored for up to a year. The following conditions must be met:

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

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

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