The best recipe for making pickled plums with garlic for the winter

Preparing plums for the winter with the addition of garlic is a unique opportunity to pamper your household and treat your guests to a delicious snack with an original, piquant taste. Such preservation, which came to Russia from Hungarian cuisine, will certainly take pride of place not only on the table, but also in the housewife’s cookbook. Pickled plums are most often served as a side dish for meat and fish dishes, or as a savory addition when preparing first courses and sauces.

Features of preparing plums with garlic for the winter

In order for the snack plum marinated with garlic and spices to be a success, it is important to follow certain cooking rules:

• It is better to prepare the marinade for pouring in an enamel container;
• To acquire a delicious taste after seaming, plums need to “ripen”. On average, this takes from 40 to 50 days. During this time, the fruits are well saturated with the aroma of spices.

Recipe Ingredients

Absolutely any variety of plums is suitable for pickling, but the varieties Vengerka, Metelka, Ternovka and Ugorka are especially popular among housewives.

When choosing fruits, you should pay attention to the fact that the pulp is dense, so that the stone is easily separated, without visible signs of spoilage, dents or rot. You can even choose a slightly unripe berry with green “cheeks”.

Garlic should be fresh, with juicy, dense pulp, without rot or mold.

How to prepare products?

Before placing fruit in jars, they must be thoroughly washed, removing wax from the skin, blotted with a paper napkin, and the stem removed.

If the recipe involves cooking plums without removing the pit, then each fruit is pricked in several places with a fork or toothpick so that during the cooking process the skin does not burst and the pulp is well saturated with the spicy aroma from the marinade.

Preparing containers

Glass containers required for preservation are first washed with warm water with the addition of baking soda, rinsed well, and only then sterilized with steam, in the microwave, oven or by boiling.

Metal lids are also boiled for 2-3 minutes before use.Before heat treatment, it is necessary to remove the sealing gum from them.

How to cook pickled plums with garlic?

Pickled plums, placed on the table as a cold appetizer, will impress household members with their sweet and sour taste and spicy aroma.

Pickled plums with garlic

To prepare the workpiece you will need:

• 800 grams of strong greenish plums;
• 200 grams of garlic;
• 150 grams of sugar;
• 3 tablespoons apple cider vinegar;
• water;
• 3-4 buds of cloves;
• 3-4 peas of allspice.

Cooking method:

1. The prepared fruit is cut lengthwise on one side, the bone is carefully removed, and a peeled clove of garlic is placed in its place. For a more intense flavor, it is recommended to score the garlic cloves before stuffing the plums.
2. Fruit “shells” with a garlic “pearl” inside are placed tightly in a clean, steamed jar.
3. To prepare the marinade, boil water, add sugar, spices, and vinegar as a final touch. To understand how much liquid is needed, you need to fill the stuffed plums to the brim of the jar, and then drain the water into a container for preparing the brine.
4. The filled glass container is filled with hot marinade, covered with a lid and left to infuse for 10 hours. After the required time, the brine is drained, placed on the stove, and boiled for 2-3 minutes.
5. The fruits are poured with hot spicy liquid, rolled up, turned over and left under the blanket for one day.

Pickled plums in honey sauce with garlic

Ingredients for cooking:

• 400 ml white wine vinegar;
• 150 g honey;
• 75 g granulated sugar;
• 3 cloves of garlic, cut in half;
• 1 red chili pepper;
• salt;
• allspice;
• 4 bay leaves;
• 450 g firm ripe red plums;

Cooking method:

1. Vinegar is poured into a medium-sized enamel saucepan, honey, sugar, 3 halves of garlic, chili pepper are added (can be used with seeds - for a sharper taste of the snack, or without them), salt, peppercorns, 2 bay leaves. The spicy mixture is brought to a boil and simmered over low heat for five minutes.
2. The plums are washed, wiped with a paper towel and pricked in several places with a fork.
3. The remaining spices are laid out at the bottom of a warm, sterile 750 ml jar, and the fruit is placed tightly on top.
4. Remove garlic, chili and bay leaf from the finished filling using a fork. The hot vinegar mixture is then poured over the plums, completely covering the fruit. The jar is sealed, turned over, covered with a thick towel until the product cools naturally.
5. The preparation is stored in the refrigerator. You can taste it in two weeks.

How and for how long can the preparations be stored?

The cellar is the best place for storing preserves, since there are the most suitable conditions for preservation for a period of one to two years, but, as practice shows, pickled plums are eaten even before the start of the new harvesting season.

If you put the jars in a dark corner of the house, the shelf life of the snack is reduced to six months.

Bon appetit!