With all this, plums have only one significant drawback - even despite the fact that different varieties have different periods of fruit ripening, they can only be consumed fresh from June to October.
Therefore, summer residents who grow plums in large quantities on their plots have to resort to various methods of processing them: drying prunes, making compote, jam, putting freshly squeezed juice into jars and making all kinds of liqueurs. If you are faced with a similar problem, then we want to tell you how to prepare pickled plums - a recipe for pickled plums.
Pickled plums taste sweet and sour. They can be used as an independent snack and as an ingredient for preparing a salad, as well as a side dish for meat and game.
In principle, any varieties of plums can be used for urination, but late varieties, such as “Winter”, are best suited for this task; they withstand urination very well and at the same time acquire the wonderful taste of plum varieties called “Hungarian”, especially such varieties as like Hungarian Azhan, Italian or ordinary.
A prerequisite for successful wetting of plums is their preliminary sorting. Firstly, from the harvested crop you need to select fruits that can be called slightly unripe, literally for a couple of days, so that they are hard, but at the same time have already gained color and taste. Secondly, special attention should be paid to their condition. Plums with mechanical damage and traces of insect pests must be removed.
There are no trifles in the matter of urinating plums; even the correct selection of dishes in which to urinate the fruits is of great importance for the success of the plan. Of course, small (20 liter) oak tubs, which were originally used in traditional recipes, are best suited for this.
But if in the old days there were no problems with such containers, then in Nadi the days of owners of such treasures can be counted on one hand. The rest have to look for alternative ways and use enamel buckets, large metal pans for soaking, or you can soak plums in ordinary three-liter glass jars.
The technology for soaking plums is extremely simple: the fruits are tightly packed into prepared containers and filled with brine. The entire existing variety of recipes for pickled plums is based precisely on the use of various brines prepared according to different recipes.
Each housewife has her own, special one, which is why pickled plums, prepared seemingly in exactly the same way, have completely different tastes. Here are just a few brine recipes for soaked plums (all ratios are based on 10 kg of plums and 5 liters of water):
1. Regular brine: 150 g granulated sugar, 75 g salt; 2. Honey brine: 400 g honey and 75 g salt; 3. Malt brine: 250 g of granulated sugar, 150 g of salt, 100 g of malt, after all this is dissolved in water, 150 g of rye or wheat straw is poured with it. 4. Brine with mustard: 250 g granulated sugar, 75 g salt, 12 teaspoons dry mustard and 50 g bay leaves;
After the plums are filled with brine, you need to cover them with a wooden circle, on top of which you place pressure. If you used three-liter jars, then you can use a cross made of twigs, which is inserted under the neck of the jar.
Immediately after pouring, the plums should be kept in a warm place for 2-3 days so that the fermentation process takes place more actively. Then it needs to be taken out into the cold.
Plums soaked in this way are ready within 20-30 days, after which they need to be stored in the refrigerator for 4 to 5 months. By the way, the brine is also suitable for consumption, as it has a delicate pink color and an unusual sweet and sour taste, and the presence of a small amount of gases in it makes it an excellent drink that perfectly quenches thirst.
How to cook pickled plums
The first stage of preparing home-made pickled plums is collecting the fruits and preparing them for processing.
Only ripe, but not overripe fruits, whose flesh is still dense, are suitable for soaking. You can also pick not quite ripe fruits, but slightly unripe ones, the main thing is that they are already juicy and tasty. Any variety of plum is suitable for soaking, but it is preferable to use late varieties that ripen in late summer and autumn. They are the ones that best withstand urination, while acquiring a bright taste and aroma.
Attention! The collected fruits must undergo sorting, during which it will be necessary to select all those unsuitable for canning, that is, with spots of rot, traces of disease and the activity of insect pests, and throw them away.
The second stage is the selection of dishes for soaking and its preparation. It is advisable to use large wooden barrels used in traditional recipes, but you can soak the plums in enamel buckets, large saucepans or ordinary 3-liter jars. Important! Metal utensils should not be used; the fruits contained in them may acquire an unpleasant aftertaste.
The technology for soaking plums is as follows: the prepared fruits are placed tightly in a container and filled with brine, the composition of which depends on the recipe. After infusion, they acquire a characteristic taste, for which they are soaked. The process of obtaining pickled plums at home according to many recipes takes approximately 3-4 weeks, after which they can already be eaten. During the time that urination continues, you need to monitor its progress and care for plums, just like apples. The finished product is stored in the cellar for approximately 5–6 months, during which it needs to be eaten. It is not recommended to keep it longer.
Selection and preparation of ingredients and containers
For harvesting, it is better to give preference to firm varieties with dense pulp: Vengerka, Ternovka, Cherry plum, Metelka. They withstand urination well and acquire a bright taste and aroma.
Proper preparation of the main product is very important, since the quality of the original product depends on it. Before cooking, fruits must undergo sorting, during which it is necessary to remove specimens with mold and rot, traces of diseases and pest activity, as well as mechanical damage. Then wash the sorted fruits with running water.
Large wooden barrels, buckets, enamel pans, and 3 liter jars will serve as utensils for the savory preparation. Thorough sterilization of all containers will help protect snacks from various pathogenic organisms.
Important! It is strictly forbidden to use metal utensils, as they oxidize during the urination process, and the fruit acquires an unpleasant aftertaste.
Traditional recipe for soaked plums
The easiest way to wet the fruits of the plum tree is according to this recipe, which is considered a classic. And all because it requires a minimum of ingredients:
- fresh, whole fruits – 10 kg;
- salt and granulated sugar 20 g each (per 1 liter of water);
- seasonings – cloves and allspice.
The cooking sequence for the traditional recipe is as follows:
- Wash the fruits well in clean water, changing it several times, and place in a pan or bucket along with the spices.
- Prepare the brine and pour it over the fruit so that it covers them completely.
- Press down with pressure and leave for 2 or 3 days in a warm room.
After this, transfer the pan to a cold room. They can be stored in it for about 4 months, that is, approximately until mid-winter.
Pickled plums with stones without sterilization “Triple”
The recipe is simple, but you will need patience. We are waiting for 3 marinade pours and seaming. An alternative solution is not to cover the soaked fruit, but to store it in the refrigerator. These babies can stand in sterilized jars under a nylon lid for up to 4 months.
Components:
Spices:
- Black and allspice - 15 peas each
- Bay leaf (medium) - 10 pcs.
- Carnation – 10 umbrellas
- Anise - 2 stars
For the marinade:
- Water - 1 l
- Sugar - 700 g
- Apple cider vinegar 6% - 10 tbsp. spoons
Optional:
- Cognac - 7 tbsp. spoons
- Lemon zest to taste
Yield: 3 half liters
As before, we replace scrupulous sterilization with proper heating. Cook a saturated solution of water and sugar. Boil until completely dissolved and slightly thickened - 15 minutes. Finally, add vinegar and let it boil.
During this time, we will prepare everything clean: fruit, a large bowl and a lid. We will warm up and infuse the delicacy in a common container. And for the final filling we’ll put it into jars. The process is simple step by step. All you need is a little patience.
- Place plums, bay leaves, anise, peppercorns and cloves in one bowl. Scrupulous housewives can additionally remove pits from plums. Pour in hot marinade. Leave it alone under the lid for 1 hour.
- Drain the marinade, let it boil again and send it to reheat for 1 hour.
- The third time is the final time. Boil the drained solution and pour it into the jars where the plums have already been distributed. Spread the spices approximately equally. At this stage, you can add cognac to the boiling marinade, boiling the liquid for one minute so that the alcohol evaporates.
- Pour the solution into three jars in portions. If the filling ends up being slightly lacking, just add boiling water on top.
- Hermetically sealed and wrapped. And here it is - another masterpiece for the winter!
It’s also delicious to preserve cherry plums for the winter!
Its fruits are small, with a delicate skin. Sterilization is harmful to them, as is long heating. Fill with brine, wait an hour, boil the solution again and distribute into jars before sealing. There is no need to remove the seeds from the berries, it will only spoil the product. Pickled cherry plum - it sounds proud!
Pickled plums for the winter: recipe with malt
To prepare homemade preparations according to this recipe, you need to prepare:
- fruits – 10 kg;
- sugar – 0.25 kg;
- salt – 0.15 kg;
- malt – 0.1 kg;
- wheat or rye straw or chaff – 0.15 kg;
- water – 5 l.
The process for preparing plums soaked with malt is as follows:
- Place straw in a saucepan and fill it with hot brine made from salt and sugar.
- When the liquid has cooled, filter it.
- Pour plums into a barrel, pan or 3-liter jars and fill them with brine.
- Cover the jars with plastic lids.
- Leave the container in a warm place for 3 days, during which fermentation will begin, and then take it out to a cool room.
The fruits will become soaked after 3 or 4 weeks, after which they can be eaten.
Recipe for pickled plums with tomatoes without sterilization
Ingredients:
- Tomatoes – 1 kg;
- Plums – 800 g;
- Horseradish root – 1 piece;
- Horseradish leaves – ¼ leaf;
- Currant leaves – 2 pcs.;
- Laurel – 1 leaf;
- Cherry leaves – 2 pcs.;
- Black pepper – 7 peas;
- Allspice – 4 peas;
- Garlic – 5 cloves;
- Salt – 2.5 tbsp. l.;
- Sugar – 5 tbsp. l.;
- Vinegar – 120 ml;
- Water – 1.2 l.
Preparation:
- Tomatoes and plums should first be washed and pierced in 4-6 places with something sharp.
- The jars are washed with soda; if possible, they should also be doused with boiling water. Then you need to put garlic without husks, spices, plums and tomatoes mixed into them.
- In a medium-sized container, bring water to a boil. When it boils, it must immediately be poured into jars and kept there under the lid for a quarter of an hour.
- After the specified time, the water must be poured back into the cooking container, add sugar, salt and boil.
- You need to pour vinegar into jars with tomatoes and plums and then pour brine over everything when it boils.
As soon as the brine is poured, they immediately need to be rolled up, turned over and left to cool under a blanket for a day.
Soaked plums with mustard and spices
It turns out that sweet plums go well with various spices, which give them a unique taste and aroma. In addition to spices, you can also use mustard, which is exactly what is indicated in this recipe. Ingredients you will need to stock up on before starting cooking:
- fruits – 10 kg;
- 2 cups granulated sugar;
- 1 tbsp. l. table vinegar (9%);
- 2 tbsp. l. mustard powder;
- 0.5 tsp. cinnamon;
- sweet peas – 10 pcs.;
- cloves – 5 pcs.;
- 1 tbsp. l. star anise.
Pickled plums with mustard for the winter must be prepared in the following order:
- Cook the marinade (pour all the spices, mustard into the pan, boil and pour vinegar into the boiling water).
- Fill sterilized jars with fresh washed plums and immediately pour hot marinade over them.
- Close with lids and place under blanket.
After natural cooling, which will end the next day, transfer them to a cold place.
Step-by-step recipe with photos
Pickled plums are a wonderful appetizer that goes well with meat dishes, especially baked or fried meat, poultry, and game.
The most basic spices are indicated in the recipe, you can add your favorite ones. In my opinion, cloves are always necessary in the filling; it is this that gives plums that unique aroma and taste.
You can also choose sourness and sweetness that are acceptable to you.
Take the ingredients for preparing soaked plums in jars according to the list.
First prepare the filling, because... It should not be used hot. To prepare the filling, boil water with salt and sugar.
Put spices into the solution, add citric acid at the end of boiling, heat it up and immediately turn off the stove. Cool the filling to room temperature.
Sometimes there are recipes in which the acid is not used, more sugar is added, which in turn causes fermentation, or the plums are preserved with the addition of malt. This is usually used for large workpiece volumes.
Rinse the plums well and dry, pat dry with a paper towel.
Place the plums in clean jars.
Fill with warm filling.
Drains should be loosely closed with screw or plastic caps. Leave the plums to urinate for 2-4 weeks in a cool place. During this time, the fermentation process will occur.
You can put soaked plums in jars in the basement, cellar, or use the bottom shelf of the refrigerator.
Serve soaked plums with meat, kebabs, and baked fish. Bon appetit!
Soaked fruits are considered healthier than canned ones. Their taste is special. And preparation is often not burdensome. So why not make such preparations for the winter? They will be an excellent appetizer for the holiday table, and they will also come in handy during Lent. If you don't have a wooden tub, this is not a problem. You can use regular glass jars . By the way, the most convenient method is for small fruits such as plums.
The recipe for soaked plums with mustard , which we want to share with you, has already been time-tested. It even uses lute - a kind of “putty”, an ancient method of sealing . So just follow the step by step instructions and you will succeed. Choose hard fruits; the varieties “Ternovaya” and “Ugorka” (“Gorskaya”) are best suited. Plums taste pleasant, with a slight sourness and spicy aroma. To some they even resemble large Greek olives .
A simple recipe for pickled plums
You can also prepare soaked plums for storage in winter using sterilization. To do this, you need to prepare jars from 1 to 3 liters in capacity, wash them and steam them. Ingredients for the recipe for pickled plums in jars for the winter:
- 10 kg of fresh ripe plums;
- 200 g each of salt and sugar;
- seasonings to taste.
You need to make preparations like this:
- Place plums in clean jars.
- Prepare the brine.
- Let cool slightly and pour it into jars.
- Place the container with fruits in a container for sterilization and sterilize for 15 minutes after the liquid boils.
- Remove from the pan and roll up with tin lids.
Store after cooling in the cellar or at room conditions.
Author of the recipe
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Recipe from our old Don chef Yuri Bondarenko. An excellent appetizer for the holiday table, and it will also come in handy during Lent! The plums taste very pleasant, with a slight sourness and spicy aroma. It would be very appropriate to serve pickled thorn plums at the festive New Year's table; your guests will be pleasantly surprised. The author of the recipe promised that such a preparation will be stored for up to 2 years, and in an ordinary pantry and under a nylon lid. Honestly, I had it until the New Year and was eaten by the guests in no time, it’s a pity that there wasn’t more. I suggest you try to cook it, especially since it’s not complicated!
Soaked plums in jars for the winter with honey
You will need:
- ripe solid plums – 10 kg;
- 5 liters of water;
- 0.1 kg salt;
- 0.4 kg of any honey.
You can soak fruits according to this recipe in a 10-liter bucket or a ceramic or wooden barrel of any suitable size. For what:
- Fill clean, steamed containers to the top with them.
- Pour hot brine prepared in advance from honey and salt.
- When it cools down, place a large plate or wooden circle on top, cover with a piece of gauze, press down with something heavy and leave for 2 or 3 days in a warm room for fermentation.
- Then place the pan in a cool, dry place where it will be stored.
You can enjoy plums after 3 or 4 weeks, and store them in the cellar for 4 or 5 months.
Pickled plums with cloves “Snacks”
This is a very unusual recipe; the plums take quite a long time to prepare – for five days. But the plums turn out to be very tasty. Prepare the marinade with cloves, bay leaves and allspice.
- 8 kg of slightly unripe Hungarian plum;
- 500 ml vinegar (9%);
- 1 liter of water;
- 2 packs of allspice peas;
- 1 pack of cloves
- 1 pack of bay leaf;
- 3 kg sugar.
Preparation: Wash the plums well. Pour water into a saucepan, add sugar, add spices (cloves, pepper, bay leaf), boil for 15 minutes, then pour in vinegar. Pour the hot marinade over the plums.
For five days, twice a day you need to drain the marinade, bring it to a boil and pour the plums again. On the sixth day, drain the marinade again and place the plums in sterilized jars. Boil the marinade again and pour the plums into the jars. We close the jars tightly with tin lids. From the specified amount of products, 9 cans of 0.7 liters are obtained.
Pickled plums: a quick recipe
Ingredients needed for this recipe:
- 10 kg of fruits, ripe, just picked from the tree;
- 5 liters of cold water;
- 200 g of salt and the same amount of sugar;
- 1 glass of vinegar;
- sweet peas, cloves, cinnamon to taste.
Detailed step-by-step preparation:
- Sort the fruits and rinse several times in warm water.
- Steam the jars and let them cool.
- Fill them up to the neck with plums.
- Cook the marinade and pour it hot into all the jars.
- Cover with thick nylon lids and after the jars have cooled, place them in a cold storage facility for permanent storage.
Pickled plums prepared for the winter can be tasted after about a month.
Preparation
- 1 Rinse the plum and dry it a little. If the fruits are very large, prick them a little with a needle or toothpick.
- 2 Pour water into a small saucepan (you may need a little less or more depending on the size of the fruit and the arrangement). Put it on fire. Prepare the ingredients for the marinade.
- 3 Pour sugar, salt (coarse, without any additives) into the water, add bay leaf, peppercorns and cloves. Boil over low heat for 3 minutes, then pour in 9% vinegar and remove from heat. Cover the pan with a lid and leave to cool until warm.
- 4 Place the plums in a jar (we have a 1.5 liter capacity). It is better to lay it up to the hangers, so that there is still some space on top. Sprinkle 3 tsp on top. mustard powder.
- 5 Now make a lute. To do this, take natural cotton fabric or a wide sterile bandage, like ours. Fold it in several layers, moisten it with boiled water, and sprinkle mustard powder on top (the remaining 2 tsp).
- 6 Pour the warm marinade over the plums, and place our lute on top. Close the jar with a nylon lid and place it in a dark place, such as a kitchen cabinet. Just in case, place a deep plate under the vessel.
- 7 In a month and a half, the soaked plums will be ready. The jar can be stored in the cellar or on the bottom shelf of the refrigerator - cooling will have an even more positive effect on the taste of pickled plums.
Recipe for pickled plums with mustard and aromatic herbs
The main difference between this recipe and the previous ones is that fragrant herbs, such as mint sprigs, currant and cherry leaves and oregano, are used to add flavor to the plums. Otherwise the ingredients are similar:
- 10 kg plums;
- water 5 l;
- 0.2 kg each of salt and granulated sugar;
- 2–3 tbsp. l. mustard powder;
- 5 pcs. cherry and currant leaves;
- 2–3 sprigs of mint;
- 1 tsp. oregano.
Step by step cooking guide:
- Prepare a wooden or clay barrel or an enamel pan.
- Fill them with fresh fruit.
- Brew the brine and pour hot over the fruits so that the liquid covers them completely.
- Cover with gauze, put pressure on it and, after cooling, take the container to a cold cellar or basement.
Pickled plums will also be ready in about a month, and will remain suitable for consumption for six months.
Soaked plums - a recipe for an unusual preparation for the winter. How to soak plums according to an old recipe.
If you decide to prepare pickled plums, then this is an old recipe, proven over the years. My grandmother (a village resident) told it to me, who often pickled plums in this way. I want to share such a wonderful, tasty and not at all labor-intensive recipe for an unusual preparation.
To prepare the recipe we need:
— Plum (the “Hungarian” plum variety is best suited for this recipe) — 50 kg,
– Salt – 400 – 500 grams,
– Malt – 500 grams,
— Mustard powder – 50-70 grams.
— Fragrant herbs (mint, black currant, cherry leaves, you can also add oregano, celery or parsnip)
How to make pickled plums - step by step.
First, let's prepare the container. Pickled plums in an oak barrel will, of course, taste better, but if you don’t have one, you can get by with any other container for soaking. Any large ceramic, glass, or enamel bowl is suitable for this recipe (not aluminum, to avoid oxidation).
Pickled plums: recipe with rye bread
Rye bread, which must be added to the fruits according to this canning option, will give the brine a peculiar taste of kvass. Some housewives consider it the best recipe for pickled plums and use it most often. Components to prepare:
- 10 kg of fruits, ripe or slightly unripe;
- 0.2 kg each of sugar, salt;
- a few crusts of dry rye bread;
- seasonings as you like.
Step-by-step cooking process:
- Sort the fruits and wash them in clean water at least 2 times.
- Pour into a pan of suitable volume.
- Boil the brine with bread and spices.
- Strain or squeeze out the liquid and pour it into the pan.
- Place pressure on the cooled fruit.
Leave the pan in a warm place for 2 days, then move it to the cellar. If mold forms, it must be removed, the mugs washed in hot water or scalded with boiling water and the pressure put back on. You can start tasting the product 1 month after the day of preparation.
Preparation of containers
Most often, soaked plums are prepared for the winter in three-liter glass jars.
Prepare each jar as follows:
- Add a pinch of baking soda to the jar.
- Using a foam sponge, thoroughly wash the walls and bottom of the container with soda.
- Use steel wool for frying pans to remove traces of rust from the neck of the jar.
- The washed jar is rinsed under 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 completely drain.
- The jar is sterilized by keeping it in an oven preheated to a temperature of 120-150 0C for several minutes or by treating it with steam over a boiling open kettle.
When sealing cans of preserved food for long-term storage, the sealing lids used for this are also thoroughly sterilized by placing them in a saucepan with boiling water.
Preserving plums and grapes “Strong Friendship” for the winter
Beautiful plums with exquisite grapes are not a preparation, but a real ikebana, even if it’s in a museum right now. The taste of the roll is not far behind. Soft, delicate, with amazing spicy notes. Let's prepare it step by step with photos: not a single moment will be left unattended. Sterilization cannot be avoided, but this is exactly the case when the finished result is worth a bit of extra effort. During the days of winter, this pickled goodness will transport you straight into summer! Om-Nom-nom!
Fruit:
- Hungarian plum – 700-750 g
- Grapes (ideally a contrasting color to plum) - 150 g
For the flavored brine:
- Allspice - 15 peas
- Bay leaf - 3 pcs.
- Garlic - 3 cloves
- Hot chili pepper - 1 medium
- Sugar - 100 g
- Salt - 10 g
- Vinegar (9%) – 60 ml
- Water – 600-620 ml
Yield: 3 cans of 0.5 liters each
We process delicious food.
Wash the plum with warm water and dry with a paper towel. Decide for yourself whether to remove the seeds; pickled plums will turn out perfect in any way. We pierce the washed grapes with a toothpick in several places so that they do not burst from the boiling water. Cut the chili pepper into rings and separate the garlic into cloves.
We sterilize the jars and start packing.
At the bottom - allspice, cloves and bay leaves. Behind them is a plum. And the grapes go where small voids have formed. In the middle of the jar there is a garlic clove and a couple of hot pepper rings. And again it’s the turn of the sweet fruits - right up to the rim.
Cook the marinade.
Place a saucepan with water on the stove. Add sugar and salt, bring to a boil and let simmer for 3 minutes. Pour in the vinegar, turn off the heat, cover the saucepan with a lid and wait 15 minutes for the brine to cool slightly. Pour the warm liquid into jars. Cover with lids.
Sterilization is easy!
Place the jars in a deep pan. Don't forget to put a towel on the bottom. This way the containers will not slip. Fill the containers with boiling water up to the shoulders, turn on the heat, and wait for the water around the jars to boil. Sterilize half-liter bottles - 10 minutes.
Screw on the lids. Let's cool down under the blanket. Store at room temperature, away from the sun. We serve pickled treats on the table during the fun winter holidays - New Year or Christmas, or other moments when the soul asks for joy.
Don't have grapes on hand?
No problem: replace it with the same plum, with or without a pit. It will be very tasty!
You can do the opposite: pair dark grapes with a yellow round plum with a seed. It will turn out just as great!
