TOP 15 recipes for making pickled plum snack for the winter

Most housewives, when making preparations for the winter, are accustomed to using plums to prepare sweet desserts. Jam, marmalade, marmalade - a classic list of preserves that involve fruit. But recipes for pickled plum snacks still remain a curiosity. It has a delicate aroma and sweet and sour taste, which is pleasantly complemented by spicy additives.

Secrets of pickling plums for the winter

Pickled plums go well with all types of fish and meat. Can be served as a separate dish or as an addition to alcohol. To get not only an appetizing, but also an aesthetically attractive snack, you need to know some of the subtleties of preparation. For the most part, they relate to the selection and preparation of fruits.

Features of choosing fruits

During the pickling process, the skin of the fruit must withstand high temperatures. Therefore, it is better to choose unripe specimens.

Ideal varieties:

• Hungarian;
• Eel;
• Greengage.

Pickled plums are pre-blanched (dipped into boiling water several times for a couple of seconds). And then pour in the marinade.

Kitchenware

To prepare, you will need a large saucepan (the marinade is cooked in it) and glass jars. If you use metal lids with a rubber seal, you will need a seaming wrench.

Jars must be sterile, without signs of chips, scratches or cracks.

How to pickle plums at home?

Pickled plums can be made in several ways. The classic option is fruit (with or without pits, if desired) + marinade. There are recipes with additives in the form of garlic, mustard, cognac, ginger and other ingredients.

Simple recipe

The fastest and easiest way to prepare pickled pitted plums. Therefore, you need to choose fruits with an easily removed core.

Ingredients:

• fruits – 2 kilograms;
• apple cider vinegar – 1 glass;
• sugar – 500 grams;
• water – 1.25 liters;
• seasoning mixture (black and allspice, anise, cloves, cinnamon, bay leaf) - 2 tablespoons.

Cooking technique:

1. Remove the seeds from the washed fruits and place the pulp in jars. Pour boiling water over and let cool.
2. Pour the resulting infusion into a saucepan and boil it along with sugar, seasonings and vinegar. Boil for 12 minutes.
3. Pour the hot marinade over the pulp. The resulting sediment should not get into the jars.

Roll up and check if air is getting in by turning the jar over.

With garlic

If you marinate plums with garlic, you get a snack with a spicy aftertaste.

Ingredients:

• plums – 1 kilogram;
• laurel – 4 leaves;
• water – 0.5 liters;
• vinegar - 50 milliliters;
• garlic – 10 cloves;
• sugar – 1 glass;
• salt – ½ teaspoon;
• pepper and cloves - to taste.

Cooking technique:

1. Place fruit, garlic and spices in jars.
2. Separately, boil water with salt and sugar.
3. Make the first pour and leave for 25 minutes.
4. Drain the infusion, boil again and add to the plums again.

Close the lid and let cool.

With cloves “Snacks”

Pickled plums with a “clove” accent will be a good addition to meat. The ingredients are almost the same as in the first recipe.

Only the preparation is made with salt (you will need 1 teaspoon) and 10 clove inflorescences.

The rest of the preparation technology is standard - fruits are placed in a jar (with or without pits - at personal discretion). Then multiple spicy fillings are made.

With mustard

A classic marinade for appetizers can be prepared using mustard powder.

Ingredients:

• Eel - 2 kilograms;
• vinegar essence, salt and mustard powder - 1 tablespoon each;
• sugar – 120 grams;
• water – 1 liter;
• seasonings - to taste.

Cooking technique:

1. Place the Eel in a jar.
2. Boil water with salt and sugar.After boiling, add vinegar and mustard.
3. Pour over the fruits and roll up immediately.

You can try mustard pickled plums after 5 days.

With cognac

Cooking with cognac is a festive snack option.

Ingredients:

• plum – 1 kilogram;
• cognac – 7 tablespoons;
• water – 1 liter;
• sugar – 600 grams;
• apple cider vinegar – 10 milliliters;
• spices - optional.

Cooking technique:

1. Boil sugar, water and vinegar for 20 minutes. Add cognac and stir.
2. Place the fruits and spices in a jar and fill with cognac solution.
3. Let it sit for an hour, then drain and boil the liquid.

The steps are repeated twice, after which you can roll up the jars of pickled plums.

With apple cider vinegar

Pickled plums turn out especially tasty if you replace regular table vinegar with a less pungent apple analogue.

Ingredients:

• fruits – 2 kilograms;
• sugar – half as much;
• apple cider vinegar – 300 milliliters;
• laurel – 3 leaves;
• pepper, cloves and other spices - to taste.

The cooking technique is the same as the simple recipe. The fruits are poured with boiling water, which is then drained and a marinade is made from it with the remaining ingredients.

In its own juice

To make pickled plums, it is not necessary to soak them in a vinegar solution. There is a recipe for cooking it in your own juice.

Ingredients:

• Hungarian – 2 kilograms;
• laurel – 2 leaves;
• sugar – 700 grams;
• apple cider vinegar – 1.5 cups;
• a mixture of peppers and cloves - optional.

Cooking technique:

1. Place the washed fruits in a wide bowl, sprinkling each layer with spices.
2. Heat the vinegar and dissolve the sugar in it.
3. Pour syrup over future pickled plums and cover with a clean cloth.
4. When the fruits release their juice, drain the marinade, boil it and pour it back into the plums.
5. The procedure is repeated twice a day for 5 days.

After the designated time, the pickled plums will give such an amount of juice that they will be completely covered with it. Then they can be moved to permanent storage containers.

With tomatoes

You can easily preserve pickled plums with other vegetables (for example, tomatoes).

Ingredients:

• tomatoes – 9 kilograms;
• Eel - half as much;
• onions – 3 pieces;
• water – 5 liters;
• sugar and salt - 300 grams each;
• 4% vinegar – 1 liter;
• garlic – 1 head;
• dill umbrellas, currant and cherry foliage - optional.

Cooking technique:

1. Pre-pierce the skin of the fruit so that it does not burst.
2. Place herbs, onion rings, garlic cloves and spices on the bottom of the jar.
3. Make a fruit and vegetable bookmark.
4. Boil the marinade from water, salt, sugar and vinegar.
5. Pour the hot solution into the jars and marinate the food in it for 15 minutes.

Drain the liquid, boil it and return it to the jars. Roll up the workpiece.

Without sterilization

There are ways to prepare pickled plums that will be stored even in non-sterile containers. Just increase the amount of vinegar.

Ingredients:

• plum – 1 kilogram;
• water – 0.5 liters;
• acetic acid – 50 ml;
• sugar – 1 glass;
• seasonings - optional;
• salt – 10 grams.

The cooking technique is similar to the classic simple version. The only difference is the increased duration of infusion and boiling of the marinade (30 and 20 minutes, respectively).

With garlic

Pickling plums with garlic can become more festive if the cloves are not used as a seasoning, but rather stuffed into the fruit.The composition of the ingredients in this case will be identical to the previously discussed recipe with garlic (a little more may be required). Regarding the cooking technology, there is one difference - the cloves are not placed on the bottom of the jar, but are placed inside the fruit instead of the extracted kernels.

Plums "Like Olives"

A fruit familiar to everyone, when properly prepared (a step-by-step recipe is discussed below), can become a complete substitute for olives.

Ingredients:

• fruits – 2 kilograms;
• vinegar - 50 milliliters;
• sugar – 1.5 kilograms;
• lemon juice – 15 tablespoons;
• laurel – 7 leaves;
• spices - optional.

Cooking technique:

1. Boil syrup from vinegar, sugar and lemon juice.
2. Pour spices into the container with plums, pour syrup and marinate for an hour.
3. Drain the marinade and boil it. Pour in the plums again.

The procedure is repeated several times until a sufficient amount of fill is obtained. After this, the jars can be rolled up.

Thorn "Under Olives"

Plums can be used to make a successful imitation of a Mediterranean delicacy.

Ingredients:

• vinegar and olive oil - ½ cup each;
• Eel or thorn – 1 kilogram;
• spices;
• sugar and salt - 1 tablespoon each.

Cooking technique:

1. Place the washed fruits in a jar.
2. Cook the marinade from the remaining ingredients (heat treatment time - 20-25 minutes).
3. Make a fill.

Pickled plums “like olives” will be ready after a month.

Yellow plums with ginger and vanilla

Yellow pickled plums look especially impressive in jars.

Ingredients:

• white wine – 1 glass;
• fruits – 900 grams;
• sugar, ginger root and wine vinegar - 300 grams each;
• vanilla, cinnamon - 1 pod each;
• cloves - 6 buds.

Cooking technique: washed fruits are placed in jars. The remaining ingredients go into the filling.The pickled plums should spend 1 month in it, covered.

In a spicy marinade

Fans of spicy dishes will definitely enjoy the spicy pickled plum.

Ingredients:

• plum – 2 kilograms;
• sugar – 2 cups;
• salt – 8 grams;
• wine vinegar - 0.7 liters;
• garlic – 8 cloves;
• dried thyme – 2 teaspoons;
• chopped chili - 1 pod;
• mixture of peppers - to taste.

The cooking technology is the same as the previous recipe.

In a bucket

For large volumes of harvest, it can be prepared directly in a bucket. For these purposes, a recipe for preparing pickled plums in their own juice is suitable.

You can make the preparation with seeds. But during long-term storage, the kernels begin to release substances harmful to health. Therefore, if it is not planned to be eaten in the next 2-3 months, it is better to remove the seeds.

How to properly store the finished product?

The marinated preparation, if properly prepared and placed, can be stored for up to a year. The following conditions must be met:

• sterile glass containers with airtight lids;
• lack of bright sunlight;
• cool (at room temperature, pickled plums will last no more than 6 months).

Another important condition is that immediately after sealing, jars of snacks should cool gradually. Therefore, it is recommended to wrap them in a blanket. Pickled plums are a fundamentally new type of preparation. Those who tried to make them at least once included them in their annual conservation list.