TOP 9 simple recipes for making pickled cherry plum for the winter

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

Specifics of pickling cherry plum for the winter

To prevent the cherry plum skin from cracking, blanch the fruit in hot water, no higher than +80 °C, for 10 minutes, then immediately put it in cold water. Or prick them in several places, so they will be better soaked. For pouring, it is better to use purified water, without impurities, otherwise the marinade will turn out cloudy.

Features of the choice of raw materials

Fruits for harvesting need to be ripe, without damage, rot, or mold. Unripe fruits are also pickled; they retain their shape better when heated. Use them whole, pre-washed under running water. It is not recommended to mix yellow and blue varieties so that they do not spoil each other’s taste.

Preparing containers

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

How to pickle cherry plum at home

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

1. Fast - use hot pouring: the fruits placed in a container are poured with boiling water, kept for several minutes, drained, and this is done 2-3 times. The last filling is made with marinade.
2. Sterilization - fruits and spices according to the recipe are placed in jars and filled with boiling water. Special trays with holes are placed at the bottom of a large container, hot water is poured, and jars are placed. When the water temperature in them is 100 °C, count down the time specified in the recipe. 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.

In Korean

The Korean marinating recipe is simple, using available spices. You will need:

• cherry plum (as much as will be included);
• cherry leaves - 2 pcs.;
• fresh celery - 1 leaf;
• parsley - 3 sprigs;
• hot black pepper - 5 peas;
• Bay leaf;
• fresh dill;
• a small head of garlic;
• wine vinegar - 4 tbsp. l.

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

Homemade olives

The ripe but firm yellow fruits are perfect for cherry plum snacks, which taste similar to olives. Ingredients:

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

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

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

Second way

There is another option for preparing homemade “olives”, you need:

• fruits;
• olive oil;
• salt;
• water.

Place the fruits in liter jars, add salt solution (150 g per liter of boiling water), sterilize for five minutes. Heat the olive oil and pour a small spoon into each container. Roll up.

With tomatoes

Cherry plum and tomatoes seem incompatible, but pickles made in such a simple way turn out very tasty. Products:

• sour cherry plum - 4 kg;
• small tomatoes - 2 kg;
• garlic - 200 g;
• Bay leaf;
• lemon basil - 3-4 pcs.;
• coriander - 10 pcs.;
• fresh dill - 300 g;
• water - 1 l, granulated sugar - 60 g, salt - 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, salt, boil again, pour into jars, roll up.

In Azerbaijani

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

• sugar - 50 g;
• salt - 10 g;
• head of garlic;
• clove buds - 7 pcs.;
• bay leaf - 3-4 pcs.;
• vinegar essence 70% - 10 ml;
• allspice - 10 grains.

Chop the fruits, fill the jars with them up to the shoulders, and add spices. First, pour boiling water for 5 minutes, pour into an enamel bowl, add salt, sugar, and after boiling, pour in the essence. Pour the boiling marinade and seal the jars tightly.

Without sterilization

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

• large red cherry plum - 700 g;
• vinegar - 70 ml;
• hot peppers;
• garlic - 4 pcs.;
• clove buds - 6 pcs.;
• laurel leaf - 4 pcs.;
• salt, sugar;
• water.

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

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

With vegetables

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

• Bulgarian pepper;
• white cabbage, cauliflower;
• carrot;
• onion;
• white grapes;
• celery leaves - 4 pcs.;
• cloves, allspice, laurel leaf 3 pcs.;
• salt - 1 tbsp. l.;
• sugar - tsp.
• vinegar - 200 ml;
• water - 1 l.

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

From red cherry plum

Red cherry plum in marinade is suitable for meat dishes in winter. You will need 700 g of it, 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 0.5 liter jars. First, place the chopped pepper without seeds and the rest of the spices, then the cherry plum. Fill 2 times for 20, then for 10 minutes. Add sugar and salt to 700 ml of water and boil the mixture. Add 35 ml of vinegar to each container, pour in the marinade, seal, and wrap the jars.

Pickled green cherry plum

For two jars with a capacity of 0.5 liters you will need 0.5 kg of unripe cherry plum and spices:

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

Fill the container with fruits, put herbs and peppers in the middle. Boil water and pour into jars. After 15 minutes, pour the liquid into an enamel container, add salt, sugar, and when boiling, add garlic and vinegar. Distribute the filling into a glass container and seal.

With carrots and beets

You will need a kilogram of cherry plum, four 0.5 liter jars. Other products:

• beets and carrots - 1 pc.;
• granulated sugar - 50 g;
• salt - 3 tbsp. l.;
• bay leaf - 2 pcs.;
• dry cloves - 4 pcs.;
• mustard beans;
• chilli pepper;
• parsley, dill;
• several cloves of garlic;
• apple cider vinegar - 60 ml.

First distribute the spices, chopped beets and carrots. Compact the fruits, pour boiling water over them, and cover with lids. After 10 minutes, drain the water, add sugar and salt and boil again. Pour vinegar and marinade into jars and roll up.

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.