Soaked plums for the winter: recipes and 8 best ways to harvest at home

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

Features of cooking soaked plums for the winter

The main features of pickled plums are as follows:

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

Preparing fruit

The process of preparing fruits includes the following manipulations:

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

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

Cooking containers

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

Prepare each jar as follows:

1. A pinch of baking soda is poured into a jar.
2. Using a foam sponge, carefully wash the walls and bottom of the container with soda.
3. Use a steel pan scourer to remove traces of rust from the neck of a can.
4. The washed jar 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 drain completely.
5. The jar is sterilized by keeping it in an oven preheated to a temperature of 120-150 0C for several minutes or steaming over a boiling open kettle.

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

How to soak plums for the winter in jars?

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

Traditional recipe

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

1. 10 kilograms of fruits are poured into an enameled bucket or pan.
2. The brine is being prepared - 200 grams of granulated sugar and s alt are dissolved in 5 liters of cold boiled water.
3. The fruits placed in the container are filled to the top with brine.
4. Operation is placed on top of the container - a wooden circle with a load placed on it.
5. For fermentation of fruits, the container is placed in a warm place for 3 days.

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

Quick way

You can quickly prepare pickled plums according to the following recipe:

1. 10 kilograms of fruits are poured into 3-liter sterilized glass jars.
2. 5 liters of water dissolves 8 tablespoons of sugar and 1 tablespoon of s alt.
3. The resulting brine is boiled, after which it is removed from the heat and placed to cool.
4. 250 milliliters of 9% vinegar is poured into the cooled brine.
5. Jars with plums are filled with cooled brine, closed with nylon lids.

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

Easy recipe

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

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

The container with the finished preservation is closed with screw or nylon caps and stored for 5-6 months in a cool place.

M alt 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. 3 tablespoons of s alt and 10 tablespoons of granulated sugar dissolve in 5 liters of water.
3. The brine is boiling.
4. 200-250 grams of dry rye or wheat straw are poured into the bottom of an enameled pot or bucket.
5. Straw is poured with hot brine and infused for some time (3-5 minutes).
6. The brine is strained through a colander.
7. Jars with fruits are filled with hot brine, closed with nylon lids.
8. To ferment brine-drenched fruits, jars are placed for 3 days in a warm place, after which they must be removed in a cool cellar or basement for a month.

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

With mustard and spices

Sour 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 enameled bucket or pan.
2. To prepare the brine, 10 tablespoons of sugar, 1.5 tablespoons of s alt 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 a while.
4. A container with fruits is poured with a cooled brine.
5. The container is covered with oppression and placed in a cool place for a month.

Finished canning can be stored in a basement or cool cellar for 4-5 months.

With honey

To prepare soaked plums with honey you need:

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

Preservation will be ready for consumption in 30 days

With mustard and fragrant 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 mint shoots, 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. 250-300 grams of rye crackers are placed at the bottom of another container and poured with brine from 5 liters of water, in which 200 grams of sugar and s alt 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. Pour a container with plums into the cooled brine, place oppression on top and put in a warm room for 2 days.

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

Storage of blanks

Store the finished preservation in the basement, cellar or refrigerator, at a temperature not higher than +5 0C.

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