Cherry plums like olives for the winter: recipe for step-by-step preparation, preservation

Secrets of canning cherry plum

It has already become common to prepare berries with tomatoes, zucchini, cucumbers, and carrots. A witty idea of housewives is becoming popular: preparing pickled yellow cherry plum for the winter, “the olives are resting.” Although no one has canceled experiments, successful combinations of various spices and vegetables are constantly being born.

You need to choose the right fruits for canning:

They sort through the fruits, discarding those with defects and damage.
Some recipes use unripe or green fruits, which retain their shape better when heated.
If desired, place red, yellow and blue cherry plum in one container. Although there is an opinion among experts that the mix is not beneficial to the original taste of each variety.
Usually cherry plums are pickled whole, well washed.
When prepared, fruits acquire the full range of taste several weeks after canning. Then, in autumn and winter, they open the pickles and enjoy the gifts of summer.

Advice! Sauces are prepared from pickled cherry plum by grinding the berries through a sieve and adding spices. It can also be used to stuff poultry before baking in the oven.

What you need to know about pickling cherry plums

This fruit is not capricious and will easily lend itself to your culinary experiments. However, there are some subtleties, ignorance of which will not, of course, “kill” the workpiece, but can somewhat spoil both the external impression and the taste sensations.

Before pickling cherry plum, it should be sorted as thoroughly as possible. Only fruits in ideal physical shape, without the slightest damage, are subject to seaming. Otherwise, the pickled cherry plum will turn out limp and will not suit all dishes. For example, it’s unlikely to be put into a salad.
You can preserve fruits of any color. But keep in mind that dark ones become too soft when completely ripe. It is better to take them a little unripe.
You can seal different varieties of cherry plum in one jar, and it will even be beautiful. But gourmets argue that the tastes of yellow and dark will conflict with each other, killing each other. Try to close them both separately and together - to compare and form your own opinion.
The whole cherry plum is rolled up. The tails are naturally removed, and the pits remaining from them are washed especially carefully: the dirt remaining in the pits can lead to damage to the preservation.

Classic recipe for pickled cherry plum for the winter

For the marinade you need to stock up on spices.

Ingredients and cooking technology

Prepare products:

3 kg cherry plum;
0.7 kg granulated sugar;
0.8 l of water;
20 ml vinegar;
allspice;
carnation;
Bay leaf;
salt.

Cooking process:

Washed and selected berries are placed in steamed jars.
Boil water in a saucepan, add sugar, salt, spices, and vinegar after boiling.
The marinade is poured into the jars and sealed. If desired, you can turn it over and wrap it in a blanket so that the canned food undergoes a kind of sterilization.

Recipe for pickled cherry plum as “olives”

For harvesting, select ripe, but hard, unripe fruits.

Ingredients and cooking technology

Prepare:

1 kg cherry plum;
50 g sugar;
60-70 g salt;
200 ml vinegar;
spices: dessert spoon of tarragon, bay leaf, black pepper, cloves.

When following the recipe “Pickled cherry plum as “olives””, take yellow varieties.

Place washed, selected fruits in a saucepan and pour boiling water over them.
When the water has cooled, it is drained, heated and the fruits are scalded again, leaving to stand.
Using a small colander, remove the berries from the pan and fill the jars with them.
Add sugar, salt, and all the spices to the mixture and bring to a boil. Add vinegar and remove from heat.
Fill containers with marinade, cover with lids, but do not roll up. The preparation costs a day.
After a day, the containers in a large saucepan are sterilized for 15 minutes.
The blanks are twisted, turned over, and wrapped until cooled.

Important! The berries are pickled for 60-70 days. It makes no sense to open them earlier, since the pulp has not yet acquired a specific taste.

Recipe

Cherry plum, cooked with olives, can add an extraordinary taste to any meat dish. At the same time, no one will be able to guess what kind of “zest” you put in your culinary masterpiece, since visually it will still be the same cherry plum, but the taste will be... olives!

On a note! Despite the fact that the product obtained from cherry plum goes best with meat, you can add it to other dishes. It harmonizes quite well with potatoes and pilaf, “behaves” well in vegetable salads, in a word, wherever olives were previously located, you can put this canned cherry plum. No one will feel the difference!

Prepare the ingredients.

1 kg yellow cherry plum;
2 tablespoons sugar;
4 tablespoons salt;
200 ml 3% vinegar;
7 dried clove buds;
3 bay leaves;
1 tablespoon dried basil;
1 tablespoon dried tarragon.

Cooking process.

First you need to carefully sort out the fruits. Crumpled, rotten and damaged plums are thrown away, leaving only intact and dense ones. The selected cherry plum is washed in a large amount of running water and placed in a deep bowl.
Next, the main ingredient is poured with boiling water and left for about 1 hour.
After the specified time has passed, the liquid should be drained, brought to a boil again and poured over the fruit again.
While the cherry plum is cooling, you can prepare jars for preservation. They are washed under running hot water with the addition of baking soda and placed on a dry towel to dry.
It is necessary to fill the prepared jars to the top with cooled plums.
Marinade: Combine all remaining ingredients and bring mixture to a boil. Remove the marinade from the heat and pour it over the fruit.
Cover the jars with lids and leave for a day.
After the specified time has passed, place the cans of preserved food in a wide container filled with hot water, bring to a boil and sterilize for 10-15 minutes.
Afterwards, seal the jars with lids and store them in a cool, dark place for 2 months.

As you can see, preserving cherry plums like olives is quick, simple and, most importantly, very tasty. Be sure to cook plums this way and the result will surprise you.

Spicy cherry plum for the winter

The addition of capsicum gives the marinated preparation an appetizing flavor.

Ingredients and cooking technology

The preparation with hot pepper is made in small containers.

For each half-liter container, prepare 1 teaspoon of granulated sugar and salt, and a dessert spoon of vinegar. Take enough berries to fill the jars completely. Distribute the spices equally: 20 sprigs of parsley, 2 heads of chopped garlic, hot pepper strips.

Prepared berries are placed in containers and spices are added.
The jars are filled with boiling water and left for half an hour.
After draining the liquid, cook with sugar and salt, add vinegar at the end and fill the jars.
Roll up, turn over and wrap until cool.

Cherry plum and pear jam

Cooking time: 14 hours

Number of servings: 2-3

Ingredients:

Cherry plum berries – 1 kilogram
Granulated sugar – 1 kilogram
Pears – 1 kilogram
Drinking water – 100 milliliters
Cinnamon – 1 pinch
Vanillin - on the tip of a knife

Cooking process:

For this jam you need to take the juiciest and ripe berries. Rinse them thoroughly under running water. Then dry it a little and make a cut on each berry so that it is easy to remove the seeds.
You also need the sweetest and ripe pears. Wash them under plenty of water. Cut each fruit in half and then remove the stem and core. Cut the pear halves into small pieces.
Take a large saucepan with a thick bottom (or, if it’s more convenient and familiar to you, a cooking basin). Add granulated sugar and water to the fruit. Let the future jam brew for 6 hours so that the pears and cherry plums have time to produce a sufficient amount of juice.
After the specified time has passed, place the pan with the ingredients on low heat. At this stage you can add a little cinnamon and vanilla to suit your taste. Mix the jam thoroughly.
Wait until the jam boils. When foam begins to appear, carefully remove it using a wooden spoon.
Cook the jam over low heat until drops of syrup stop spreading when dropped onto a saucer.
After you remove the jam from the heat, you need to wait for it to cool completely (usually this takes 5 to 6 hours).
While the jam is cooling, sterilize the jars.
Pour the jam cooled to room temperature into clean jars and cover with lids or pieces of parchment. Enjoy your meal!

Pickled green cherry plum

This preparation makes aromatic tkemali sauce in winter. You just need to chop the pickled berries and add your favorite spices.

Ingredients and cooking technology

For a 0.5-liter container of cherry plum you need:

1 tbsp. l. granulated sugar;
1 tsp each salt and 9% vinegar;
a few leaves of basil and celery;
a head of garlic;
black pepper;
favorite spices.

Cooking process:

The berries are washed and blanched for 1-2 minutes in boiling water, placed in jars with herbs and garlic.
Add sugar, salt, pepper, vinegar.
Pour boiling water and immediately roll it up.

The pulp of the berries will be saturated with all the spices from the marinade in about two months. It is after this time that it is better to use the marinated preparation as a side dish or raw material for a flavorful sauce.

What harm can consuming cherry plum cause?

Despite the presence of a large number of positive properties of this berry of the Rosaceae family, the following negative factors may be observed when consuming it:

If you overdo it with cherry plum, it can contribute not only to diarrhea, heartburn and abdominal pain, but also to an increase in blood sugar.
It is possible to increase acidity in an organ such as the stomach (this occurs due to the high percentage of acids of organic origin in the berry). This is especially true for people suffering from ulcers and gastritis.
Existing ailments may be aggravated.

On a note! Strictly follow the daily intake of the product (in the absence of any contraindications). If you have pathologies, it is better to consult your doctor about the possibility of eating cherry plum.

Recipe for pickled red cherry plum

Containers with pickled berries of bright red color already awaken the appetite by their external impression, not to mention the invigorating taste sensations.

Ingredients and cooking technology

Ripe red cherry plums are selected to fill a 3-liter container with berries. Prepare 2.3-2.7 liters of water, 330-360 g of sugar, 80 ml of 5% vinegar, 2 g of cinnamon powder, 10 cloves, salt.

The fruits are washed, sorted and placed in a jar.
Add spices to boiling water and boil for another 5 minutes. Add vinegar and turn off the marinade.
Pour in the fruit, cover with lids and sterilize in a large container for 20 minutes.
After sealing with lids, keep the marinade at a high temperature and wrap the jars.

Azerbaijani-style pickled cherry plum

You need elastic, almost green fruits, which are sealed in half-liter jars.

Ingredients and cooking technology

1 kg of greenish fruits;
1 head of winter garlic;
40 g salt;
50 g sugar;
10 ml 70% vinegar essence;
4-7 pcs. carnations;
10 pieces. allspice;
3-4 laurel leaves.

Cooking process:

The washed fruits are pricked.
Spices are placed at the bottom of the containers, and fruits are placed on top.
The container is filled with boiling water, covered with lids and set aside for 5 minutes.
The liquid is poured into a container, and the marinade mixture is boiled with salt and sugar. After boiling, add vinegar essence.
The marinade is distributed into containers with the workpiece and rolled up.
The taste of the pickled preparation will develop after a few weeks, by autumn.

Further storage

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

Optimal storage conditions are a dry, dark place with a temperature of +10...+12 °C. Canned food is suitable for consumption throughout the year.

It is not recommended to keep jars in the light, this leads to a decrease in vitamin content and a change in taste. You should also not freeze the container; the product will lose its shape after defrosting. The jars should be inspected periodically; they should not be cloudy or have bulging lids; such canned food should not be consumed.

Unusual and tasty, or pickled cherry plum in combination with other vegetables

Still, it’s worth trying to marinate cherry plum with tomatoes, zucchini, and beets. Pickled vegetables have a pleasant taste, salads look very appetizing and elegant, thanks to the bright colors of the cherry plum.

Cherry plum with tomatoes

One 3-liter bottle requires one and a half kilograms of tomatoes and half a kilogram of cherry plum, 40 g of salt, 70-80 g of sugar, 75-80 ml of vinegar, bay leaf, 2-3 cloves, several black peppercorns, 4-5 cloves of garlic, 5-6 cherry leaves, 2-3 dill umbrellas, 1.2-1.5 liters of water. If you like spicy snacks, add fresh hot pepper.

Attention! Sweet peppers are often added, which will enrich the pickled tomatoes with their aroma.

Tomatoes and fruits are washed. Sweet peppers are cleared of seeds and cut into strips.
All spices are placed in steamed jars. The top is filled with fruits.
Boiled water is poured into containers, covered with lids, and left for 15-20 minutes.
The drained liquid is boiled and the fruits are poured again for the same time.
Next time, add salt and sugar to the boiling liquid, then vinegar and fill the bottles with hot pouring.
They roll it up, turn it over, wrap it in something that retains heat - an old winter jacket, a blanket, and leave it until it cools down.

Vegetable mix or pickled cherry plum with vegetables

The jar contains a little bit of summer gifts from the garden. Prepare 200 g of cherry plum, tomatoes, gherkins, sweet peppers, onions, grated carrots. The same amount of white table grapes, sour apples, cauliflower and white cabbage. To taste, add beans and two cobs of milky ripe corn, divided into 2-4 parts. From the spices, take 3 leaves of fresh celery and dried laurel, 2-3 buds of cloves, 3-5 peas of allspice, a large fresh pod of hot pepper, garlic if desired, 200 ml of vinegar. This volume of vegetables and fruits requires 1 tbsp. a spoon of salt and two of sugar. Although in this regard they are guided by their taste.

Vegetables and fruits are thoroughly washed, cut, and jars with spices are filled with the mixture.
Boil the filling, adding salt, sugar, dry spices, vinegar. A 3-liter container with assorted fruits and vegetables requires 1.2-1.5 liters of water.
The assorted jars are filled with the marinade and placed in a large saucepan to sterilize.
When the water around the jars begins to boil, notice the time. Three-liter containers are sterilized for 20 minutes, 1-liter containers for 15 minutes.

Advice! Having sealed the lids, the jars are turned over, wrapped in a blanket and left until completely cooled. The high temperature lasts for several more hours and a kind of pasteurization occurs.

Cherry plum with beets and carrots

For two 1-liter jars, prepare 1 kg of cherry plum, one carrot and one beet each. From the spices, take half a pod of hot pepper, a head of garlic, 10-15 sprigs of parsley and dill, 3-4 buds of cloves, 2 bay leaves, 1 tbsp. a spoonful of mustard seeds, 1.5 tbsp. a spoonful of salt and two of sugar, 80 ml of apple cider vinegar.

Vegetables and fruits are washed, carrots and beets are cut into slices.
Place all the spices at the bottom of the jars, then the fruit and vegetable mixture.
Fill the containers with boiling water for 18-22 minutes.
The drained liquid is boiled with salt and sugar, and the vinegar is poured into jars.
Fill the containers with marinade and roll up.

Culinary recipes and photo recipes

Pickled cherry plum

Pickled fruits are even more popular than sweet preparations.
The cherry plum can be served in a wide glass, pierced with a skewer and “drowning” up to half in the marinade. The pulp of pickled cherry plum will be sharp and spicy, the skin after pickling becomes thin and soft. You can put a “necklace” of cherry plum around a hot baked ham. Meat and pickled cherry plum are long-time partners present in many classic cooking recipes. Cherry plum is also placed in cold salads, which are sprinkled with olive oil. Ingredients for making pickled cherry plum:

large red cherry plum – 700 g
sugar – 150 g
water – 350 ml
vinegar – 70 ml
salt – 1/3 tsp.
hot pepper – ½ pod
garlic – 4 cloves
clove buds – 6 pcs.
bay leaves – 4 pcs.

Note: from the specified amount of products you will get 2 half-liter jars of spicy pickled cherry plum.

Recipe for making pickled cherry plum for the winter:

Red varieties of cherry plum always have a sweet and sour taste, so they go well with the pepper-garlic aroma of the marinade. Fruits for pickling should be dense so that after sterilization they do not become loose and spreading.

The cherry plums are washed and the tails are torn off. These fruits hold the seeds very tenaciously and cannot be removed without damaging the fruit. The red cherry plum balls should remain intact.

Banks are sterilized. The spices are divided into two equal parts and a “pillow” is prepared for the cherry plum. Hot peppers are cut into slices; the seeds are not placed in the jar.

The cherry plums are placed in a jar, pressed tightly against each other, but there is no need to “compact” the fruits.

The jars are filled with boiling water and covered with lids. The fruits are heated for 20 minutes, then the water is poured out.

Pour a new portion of boiling water, leave for 10 minutes, and drain. Plas lids are convenient helpers at the preparatory stage of marinating cherry plums.

Prepare the marinade: measure out water, dissolve salt and sugar in it, and boil the liquid.

Half of the specified amount of vinegar is poured into each jar. Fill the jars with boiled marinade.

The lids are rolled up, the jars with pickled cherry plum are turned over, and covered with a blanket. Without this stage, the marinating process is not considered complete. The marinade will remain hot for another couple of hours, during which time the cherry plum is “steamed” and soaked in spices.