Clove pickled plum recipe: TOP 3 best ways to cook for the winter

Gardeners and cottage owners can prepare various goodies for the winter. This allows you to save a canned supply of vitamins for the winter season, when the human body is more susceptible to disease. Many gardeners and summer residents grow plums on their plots. The fruits are rich in vitamins and are also easy to preserve. Among the existing mass of blanks, one should consider the recipe for pickled plums with cloves.

Features of pickling plums with cloves and cinnamon

The cooking procedure is connected with some nuances. When preparing for canning plum fruits, it is recommended to consider the following pickling features:

1. Must use ripe fruits that are free of rot and impact marks.
2. Fruits are pre-pierced to prevent cracking during cooking.
3. Before pickling, the seeds are removed from the fruits if desired (it is recommended to remove the seed from partially unripe fruits).
4. You can cook pickled plums with or without pre-sterilization, but preparation of containers is required in any case.

Additional ingredients can be used to pickle plums, depending on the desired result. Everyone chooses spices and their quantity for themselves.

Important! To prepare preparations for the winter on your own, you should follow the correct sequence and methodology for preserving pickled fruits.

Product preparation rules

Before preparing the preservation, it is required to prepare the necessary blanks. Here you will be guided by the following rules:

• prepared fruit needs to be sorted out;
• fruits with defects are eliminated;
• plums are thoroughly washed and dried;
• if necessary, seeds are removed from the fruit;
• if the seed is not removed, punctures are made with a toothpick.

Other ingredients are being prepared that will be needed to make pickled plums.

How to prepare the container for the start of the process

To make blanks for long-term storage, you need to prepare jars for the upcoming pickling of plums. Here you have to follow a number of rules for preparation:

1. It is required to select whole cans of the same size.
2. It is necessary to thoroughly rinse the container with running water.
3. Subsequently, the jars are thoroughly dried.

If the blanks are made with sterilization, the dried container will have to be heated immediately before preservation. It is required to use containers without defects so that when heated, the jar can withstand and not burst.

Cooking Methods

There are many methods for making Clove Pickled Plum. Among all the recipes, the simplest preservation options are to be considered:

• cooking method without using cinnamon;
• the easiest recipe for harvesting;
• pickled plum without cloves.

The essence of cooking is about the same. There are differences only in the ingredients used and the sequence.

Easy recipe

For cooking you will need:

• 1 kilo blue plum;
• liter of water;
• 300 grams of granulated sugar;
• 3 allspice peas;
• 6 carnation buds;
• a teaspoon of ground cinnamon;
• 150 grams of 9% vinegar.

The conservation process includes the following steps:

1. Water is poured into the pan and sugar is added.
2. The solution is brought to a boil (stir occasionally).
3. Spices are poured into the boiled syrup.
4. Plums are stacked in containers to the very top.
5. Boiling marinade is poured into jars (leave for 30 minutes under the lids).
6. Pour the marinade back into the pot and bring to a boil.

At the very end, vinegar is added to the boiling solution. You need to turn off the fire. Next, the marinade is mixed and poured into jars. The blanks are immediately rolled under the lid.

Cinnamon-free version

For cooking you will need:

• 8 kilograms of plums;
• 500 ml 9% vinegar;
• liter of water;
• 1 pack each of cloves and bay leaves;
• 3 kilos of sugar;
• and 2 packages of allspice (peas).

Canning consists of the following steps:

1. Water is poured into the pan, and sugar and spices are poured out.
2. The solution boils for 15 minutes.
3. Pour cooked vinegar into the marinade.
4. Plums are stacked in one large container and poured with marinade.
5. For 5 days, the solution is drained and boiled twice a day.
6. On the 6th day, the marinade is drained, and the plums are laid out in sterilized jars.

The drained syrup is re-boiled, after which it is poured into containers with laid fruits. At the end, it is necessary to tightly close the entire container with ordinary tin lids.

No cloves

For cooking you will need:

• 1 kilo of plums;
• 4 tablespoons of s alt;
• 600 grams of granulated sugar;
• 200 ml wine vinegar;
• 4 tablespoons of lemon juice;
• garlic;
• as well as bay leaf and cinnamon to taste.

Conservation consists of the following steps:

1. Prepared fruits are pierced with a toothpick to the bone.
2. Bay leaf and garlic are placed in sterile jars at the bottom
3. Plum fruits are laid out next.
4. Water, wine vinegar and citric acid are mixed in a small saucepan.
5. The solution is boiled, and after 2 minutes s alt, sugar and cinnamon are added.

After thorough mixing, marinade is poured into jars, after which they must be tightly closed with lids and put under a towel until completely cooled.

How to store blanks

To keep pickled fruits as long as possible, it is recommended to adhere to the following storage rules after preservation:

1. It is required to cool the blanks to room temperature.
2. It is necessary to remove the twists in a cool place.
3. For long-term storage, choose a dark room or place.

In order for products to be preserved for a long time, it is required to prevent a sharp temperature drop where preservation is stored.

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