Plum marinated for the winter: 9 simple recipes for cooking at home

Every summer housewives make canned food from vegetables, fruits, berries. This process is labor intensive and responsible. In addition to the usual pickles, jam, compote, jam, marshmallows, marinated cherry plum diversifies homemade preparations, you get a delicious spicy snack for the winter. There are a lot of recipes for its preparation, you can choose your own and surprise guests and family. Cherry plum fruits are useful, contain vitamins B, A, E, C, organic acids, polysaccharides, potassium, phosphorus, iron, magnesium.

Specific pickling of cherry plum for the winter

To prevent the cherry plum skin from cracking, blanch the fruit in hot water, not higher than +80 ° C, for 10 minutes, then immediately lower it into cold water.Or prick in several places, so they are better saturated. For pouring, it is better to take purified water, without impurities, otherwise the marinade will turn out to be cloudy.

Features of the choice of raw materials

Fruits for harvesting need ripe, without damage, rot, mold. Unripe fruits are also pickled, they retain their shape better when heated. Use them whole, pre-washed under running water. Yellow and blue varieties are not advised to be mixed so that they do not spoil the taste of each other.

Preparation of containers

Glass containers must first be washed thoroughly. You can take jars with a volume of 3 liters or less, at your discretion. Then sterilize in one of the ways: in the oven, microwave, steam, dry. Covers use varnished.

How to pickle cherry plum at home

The success of marinating depends on the cleanliness in the preparation of raw materials and utensils and adherence to the recipe. There are three ways of canning:

1. Quick - use hot filling: pour boiling water over fruits placed in a container, hold for several minutes, drain, do this 2-3 times. The last filling is made with marinade.
2. Sterilization - fruits, spices according to the recipe are placed in jars, poured with boiling water. Special pallets with holes are placed at the bottom of a large container, hot water is poured, and jars are installed. When the water temperature in them is 100 ° C, the time indicated in the recipe is counted. This is usually 15-25 minutes.
3. Pasteurization is the same as sterilization, but the liquid is heated to 80°C.

Boiling water is poured into the container to the top, gradually, to warm the bottom and walls.

Korean

Korean-style marinating recipe is simple, from the available spices. You will need:

• cherry plum (how much will go in);
• cherry leaves - 2 pieces;
• fresh celery - 1 sheet;
• parsley - 3 sprigs;
• hot black pepper - 5 peas;
• bay leaf;
• fresh dill;
• a small head of garlic;
• wine vinegar - 4 tbsp. l.

Components are designed for a three-liter jar. Put fruits and spices in a glass container, pour the prepared solution (pour 2 tablespoons of s alt into a liter of water, boil). Then pour in the vinegar, close the jars.

Homemade olives

Ripe but firm yellow fruits are perfect for an olive-like cherry plum diner. Ingredients:

• yellow fruits - 1 kg;
• granulated sugar - 30 g;
• s alt - 80 g;
• vinegar 3% - 200 ml;
• cloves buds - 7 pcs;
• dried tarragon and basil - 1 tbsp. l.;
• bay leaf - 3 pcs

Pour the fruits with boiling water for 60 minutes in a large container, after cooling - repeat. Then pack them into jars. Combine water and spices, s alt, sugar, boil, pour into a container with fruit. Leave for 24 hours.

Sterilize jars for 15 minutes, close. Open blanks should be no earlier than 2 months.

Second way

There is another option for making homemade "olives", you need:

• fruit;
• olive oil;
• s alt;
• water.

Put fruits in liter jars, pour s alt solution (150 g per liter of boiling water), sterilize for five minutes. Ignite the olive oil and pour a small spoonful into each container. Roll up.

With tomatoes

Plum with tomatoes seems incongruous, but pickles made in such a simple way are very tasty. Products:

• sour cherry plum - 4 kg;
• small tomatoes - 2 kg;
• garlic - 200 g;
• bay leaf;
• lemon basil - 3-4 pieces;
• coriander - 10 pieces;
• fresh dill - 300g;
• water - 1 l, granulated sugar - 60 g, s alt - 50 g for pouring.

Place fruits and tomatoes in layers in jars, sprinkling with spices. Pour boiling water, hold for 15 minutes, drain, prepare a hot marinade from water, sugar, s alt, boil again, pour into jars, roll up.

Azerbaijani

Spicy appetizer served separately and added to hot dishes. For a kilogram of hard, slightly unripe fruit, you will need:

• sugar - 50 g;
• s alt - 10 g;
• garlic head;
• cloves buds - 7 pcs;
• bay leaf - 3-4 pieces;
• acetic essence 70% - 10 ml;
• allspice - 10 grains.

Chop the fruit, fill the jars with them to the "shoulders", pour spices. First, pour boiling water for 5 minutes, pour into an enamel bowl, put s alt, sugar, pour in the essence after boiling. Pour the boiling marinade, seal the jars tightly.

No sterilization

This is an easy way to pickle with spices, you will need:

• large red cherry plum - 700 g;
• vinegar - 70 ml;
• hot pepper;
• garlic - 4 pieces;
• cloves buds - 6 pcs;
• laurel leaf - 4 pieces;
• s alt, sugar;
• water.

Prepare two glass jars with a capacity of 0.5 liters. Arrange the pepper, cut into two parts, fruits, and the rest of the spices. Use double pouring, first for 20 minutes, then with another water for 10 minutes.

Pour 35 ml into each container of vinegar, pour the marinade with sugar and s alt (150 ml of water, 150 g of sugar, 1/3 tsp of s alt). Cork, cover with a blanket until cool.

With vegetables

An unusual addition to the winter table will be fruits and vegetables. They need to be taken equally in 200 g, except for cherry plum, these are:

• bell pepper;
• white cabbage, cauliflower;
• carrot;
• onion;
• white grapes;
• celery leaves - 4 pieces;
• cloves, allspice, bay leaves 3 each;
• s alt - 1 tbsp. l.;
• sugar - tsp
• vinegar - 200 ml;
• water - 1 l.

Wash vegetables thoroughly, drain, chop. In addition to the above, add corn, cucumbers, sour apples. Put fruits and vegetables in a sterile container. Mix water, s alt, sugar, spices. Put on the stove, after boiling, pour the vinegar. Pour jars with hot (60 ° C) marinade, sterilize for 15 minutes. Seal, turn over, wrap.

From red cherry plum

Marinated red cherry plum is suitable for winter meat dishes. It will need 700 g, the remaining components:

• cherry plum - 700 g;
• sugar - 10 tbsp. l.;
• hot pepper - ½ pod;
• garlic - 4 cloves;
• cloves - 6 pcs;
• laurel leaf - 4 pcs
• vinegar - 70 ml.

These ingredients are enough for 2 0.5L jars. First, lay the chopped pepper without seeds and the rest of the spices, then the cherry plum. Fill 2 times for 20, then for 10 minutes. Pour sugar, s alt into 700 ml of water, boil the mixture. Add 35 ml of vinegar to each container, pour the marinade, cork, wrap the jars.

Marinated green cherry plum

Two cans with a capacity of 0.5 l will require unripe cherry plum 0.5 kg and spices:

• vinegar 9% - 20g;
• parsley, dill;
• garlic - 4 cloves;
• sugar, s alt - 20 g each;
• half of red hot pepper.

Fill the container with fruit, put greens and pepper in the middle. Boil water, pour into jars. After 15 minutes, pour the liquid into an enameled container, add s alt, sugar, put garlic and vinegar when boiling. Distribute the filling into a glass container, cork.

With carrots and beets

It will take a kilogram of cherry plum, four cans of 0.5 liters. Other products:

• beets and carrots - 1 each;
• granulated sugar - 50 g;
• s alt - 3 tbsp. l.;
• bay leaf - 2 pieces;
• dry cloves - 4 pcs;
• mustard beans;
• capsicum hot pepper;
• parsley, dill;
• a few garlic cloves;
• apple cider vinegar - 60 ml.

First distribute the spices, chopped beets, carrots. Tamp the fruits, pour boiling water, cover with lids. After 10 minutes, drain the water, add sugar, s alt to it and boil again. Pour vinegar, marinade into jars, roll up.

Further storage

Canned jars are opened no earlier than a month later, this is necessary for better pickling.

Optimal storage conditions - a dry, dark place with a temperature of +10 … +12 °C. Canned food is usable throughout the year.

It is not advised to keep jars in the light, this leads to a decrease in the content of vitamins, a change in taste. It is also not necessary to freeze the container, the product will lose its shape after defrosting. Periodically inspect jars, they should not be cloudy, with swollen lids, such canned food should not be consumed.

Recommended