How to cook olives from plums. How to pickle plums? The best recipes for the winter

Photo: propravilno.ru
Plums pickled for the winter, like olives, are good with meat, in salads, and as an independent snack, to which you can add chopped garlic. According to this recipe, they are spicy, fragrant and very tasty.

Pickling plums for the winter is a great way to save money and at the same time get a product that is not inferior in taste to olives and black olives (and in some ways even surpasses them).

In addition, plums pickled like olives at home are much healthier than factory canned olives.

It is important to choose the right plums, otherwise the work will be in vain. We need small dark varieties, dense and fleshy unripe fruits with a small stone. They even look like olives.

Ingredients per 1 liter jar

plum, about 0.4 kg vegetable oil, 1 tbsp. l. sugar, 4 tsp salt, 2.5 tsp vinegar, (9%) 2.5 tsp. carnation, 5 pcs. bay leaf, 2 pcs.

How to pickle plums for the winter like olives

Photo: adderley.livejournal.com
To begin with, we carefully sort the plums, leaving strong and not wormy. Wash well in running water and dry on a towel.

We prick each fruit with a toothpick.

We put in well-washed and sterilized jars, first spices, then plums.

Pour boiling water and leave for 5 minutes, no more (so that the plum does not soften).

Drain the water into the pan, turn on the fire. We put vinegar, sugar and salt in the water, bring to a boil, pour the plum brine a second time. Leave again for 5 minutes.

And again drain the brine and boil it. Before the last, third filling, add a tablespoon of vegetable oil to each jar. We recommend unrefined olive oil, but ordinary sunflower oil will also work.

So, fill in the third time and immediately roll up the banks. Turn over and wrap as usual.

Good luck preparing!

When you open the jar in winter, do not rush to drain the brine. You can marinate meat and onions in it.

For the greatest resemblance to olives, you can take balsamic vinegar, not table vinegar.

Have you tried pickled plums? What varieties do you prefer? Tell us in the comments!

Pickled plum with mustard for the winter is an amazing product. With its help, even an ordinary dish can be turned into an exquisite delicacy. In cooking, there is a use for both the pickled plum itself and the marinade in which it is located. Fruit is served with ready-made meat, and marinade is poured over it when baking. Yes, in general, a lot of things can be created from this blank.

One of the easiest recipes that does not require painfully long soaking and monotonous piercing of each fruit. In addition, it does not require sterilization. An excellent cognac aroma creates an atmosphere of expectation of a miracle, so joyful and mysterious. Apple cider vinegar will add softness to the marinade, and piquancy anise. An amazing combination, especially since we are talking about an ordinary plum.

You will need:

1 kg. any plums;
10 peas of allspice and black pepper;
10 cloves;
a pair of anise stars;
floor 200 gr. a glass of apple cider vinegar;
3 two-hundred-gram glasses of sugar;
1 l. water;
6 art. l. cognac;
lemon peel.

How to pickle plums for the winter:

Water is poured into the pan and boiled, sugar and the required amount of vinegar are added to it. The boiling process continues for a quarter of an hour in order to boil the marinade so that it thickens.
When the desired consistency is reached, cognac is added.
Plums are washed and laid out in a container covered with enamel.
All spices are added to the plums. Which are necessary and the entire contents of the container are poured with hot marinade.
The contents are infused for about an hour, after which the filling is poured back into the pan.
Pour plums with boiling marinade three times.
After the final filling is completed, plums and spices are transferred to jars that have already been washed with soda and sterilized.
Marinade is poured into each jar, and they are rolled up with lids.
For reliable storage, the jars are turned over and wrapped in a warm blanket, where they are until they cool.

Important! You should not worry about the fact that this dish contains a small amount of alcohol. During the brewing process, all alcohol evaporates instantly, leaving only a pleasant, specific aroma from cognac. Preservation can be safely offered to children, alcohol will not be found in it.

Pickled plum recipe

This recipe can be intimidating with the long, five-day process of pickling plums. But if you try to prepare plums once in this complicated way, you will hardly want to cook them differently. The taste of fruits that have experienced such pickling exceeds all expectations.

You will need:

4 kg. any plums;
one and a half kg of sugar;
floor l. vinegar;
5 leaves of laurel;
10 peas of black pepper.

Pickled plums canning recipes:

Plums are sorted, soft and spoiled fruits are discarded and washed.
Prepared fruits are laid out in a deep container covered with enamel.
In another bowl, the marinade is prepared. To do this, vinegar is mixed with sugar, bay leaves and pepper. Boil marinade.
Pour the fruit with the marinade while it is still hot.
Plums filled with marinade are put under weight for a day. For these purposes, you can use a large diameter plate and a bottle filled with water.
Now it is necessary for five days to drain the marinade from the drains daily, boil and pour again. In this case, there is no need to use oppression.
On the sixth day, it's time to do conservation. As in previous days, the marinade is drained and boiled.
Jars are washed with soda and sterilized. Plums are laid out in processed jars.
All jars are filled with boiling marinade and quickly rolled up. Wrapping and sterilization of filled jars is not required.

Tip: choose only unripe, dense plums for canning. Overripe specimens should be discarded immediately. This fruit is distinguished by a very thin skin, which in soft fruits can simply burst when interacting with boiling water.

Plum recipe in marinade with spices

Plum with the aroma of spicy herbs is an amazing dish that is definitely worth a try. Unusual taste and pleasant sourish aftertaste, they can characterize this product. This is a real culinary masterpiece.

You will need:

one and a half kg. any plum;
third tsp. cinnamon;
1 tsp star anise;
3 cloves;
4 black peppercorns;
1 st. l. essences of vinegar.

Spicy plums in marinade recipes:

Plums are sorted and washed.
Banks are washed with soda and sterilized, and only after that fruits are laid out in them.
Water is poured into the pan and mixed with spices and sugar, and then boiled.
The required amount of vinegar is added to the water.
The marinade is filtered with a sieve or gauze. Spices are laid out in equal portions in jars.
The marinade is poured into all jars until it has cooled down.
Banks are moved to a container of water and sterilized for a quarter of an hour.
The jars are rolled up and wrapped in a blanket, where they are until they cool down.

Pickled plums for the winter recipes with tomatoes

Plums, adjacent to tomatoes in one jar, are amazing, fragrant and tasty. Such a neighborhood is good for them, tomatoes do not lose their natural sweetness, and plums do not lose acid. The combination of these ingredients makes the preservation colorful, unusual, and most importantly - delicious. They even look great in a jar, to say nothing about a festive table. Such an appetizer ends instantly, no matter what delights are next to it.

You will need:

1 kg. any plums;
1 kg. tomatoes;
3 leaves of laurel;
10 cloves;
4 cloves of garlic;
a couple of st. l. salt;
floor 200 gr. a glass of sugar;
2 tbsp. l. vinegar.

Pickled plum for vodka recipe:

Banks are washed with soda and sterilized.
Plums and tomatoes are washed in ordinary water.
All the necessary spices, as well as fruits and vegetables are laid out in jars.
For high-quality sterilization, pouring is carried out in three stages. Boiling water is poured into the jars and each time it warms up all the ingredients for five minutes.
Before the final filling, salt and sugar are mixed with water. Water boil.
Vinegar is added to jars.
The marinade, which has not yet cooled down, is poured into all the jars, after which they can be rolled up.

How to pickle plums like olives with lemon juice

The recipe for making such plums is very simple, it takes a minimum of time to cook, but this does not make the finished product worse than similar ones that require more effort. The only thing is that such plums will not last long without a refrigerator, but this is not scary, because if they were closed with lids, they still ended just as quickly. It's impossible to get away from them.

You will need:

1 kg. drain;
4 without slides st. l. salt;
one and a half 200 gr. a glass of sugar;
200 gr. a glass of wine vinegar;
4 tbsp. l. lemon juice;
Bay leaf;
cinnamon.

Plums pickled for the winter like olives:

Exceptionally dense plums are selected, washed. Each is pierced several times with a match or a toothpick.
Jars are washed with soda and sterilized.
Fruits are laid out in a thermally processed container.
Lemon juice is poured into vinegar, and it boils.
Cinnamon, sugar and salt are added to the vinegar mixture after boiling.
The marinade, which has not yet cooled down, is poured into all jars and set to cool.
After complete cooling, the jars are moved to the refrigerator, where the product can be stored for a very long time.

Tip: so that the plums do not burst when pouring them with boiling water, each instance should be pierced several times as deeply as possible. Preferably to the bone.

How to cook pickled plums

Such a plum will be very similar in taste to the one that is marinated for five days, only this whole process takes much less time. The finished product can be used as an unusual snack for guests or as an addition to simple dishes. In combination with boiled pork, this fruit fully reveals its taste, saturates it with colors.

You will need:

3 kg. any dense plums;
6 200 gr. glasses of sugar;
two hundred gram glass of vinegar;
10 cloves;
10 peas of black pepper;
4 leaves of laurel;
cinnamon.

Plum pickled for the winter with cloves:

Plums should be sorted out, washed and at least dried a little.
With a regular fork on each plum, punctures are made as deep as possible.
Vinegar with sugar and spices is heated in a saucepan covered with enamel. Only cinnamon is not added at this stage.
The marinade boils and immediately pours into a container with plums.
Plums are covered with a lid and shaken a little to completely immerse them in the marinade.
The whole night the fruits are warm.
Only in the morning the marinade is drained and boiled again.
The marinade, like last time, is poured into a container with fruit. The plum is infused until the evening.
When evening comes, the marinade is drained again and boiled, only now cinnamon is also added to it.
Banks are washed with soda and sterilized, only after that plums are placed in them.
All jars are filled with marinade cooled to room temperature. Now they should be corked with lids and moved to the refrigerator.

Pickled plums for the winter without sterilization should be able to cook any thrifty housewife. At least a couple of jars, but they must definitely wait for their fate in the pantry or cellar. Pickled plums like olives, despite their cheapness and elementary preparation, can amaze everyone.

No matter how many jars are prepared, they, as a rule, do not reach the winter - so plums pickled for the winter Hungarian tastes and, no doubt, will appeal to all your household members.

2017-09-21

Hello my dear readers! I thought that the plum was over for this harvesting season. cooked, jam prepared. But I suddenly “drew” ten kilograms of plums. I urgently had to look for recipes for marinated plums for the winter.

My husband always warns me against long conversations with a neighbor across the fence. Why? Because the conversation can end with a bucket of plums or a bag of apples that you can't refuse.

When I entered the kitchen with a bucket filled with hazy plums, my husband silently nodded at the tomatoes and peppers waiting to be minced. In the morning I was going to cook homemade ketchup for the winter. I had to urgently change plans and pickle plums.

Technological operations common to all recipes

Pickled plum for the winter - recipes

Pickled plum with garlic instead of pit

Ingredients

Elastic plums (preferably Hungarian aka Eel).

Marinade per liter of water

80 g sugar.
Half a teaspoon of salt.
140 ml 9% vinegar.

Spices per liter jar

Three cloves.
2-3 balls of allspice.
A small bay leaf.
Garlic (as many cloves as you have plums).

How to cook

Cut the plums a little, squeeze out the stone, insert a clove of garlic in its place, put it compactly in jars, pour cold water, pour the liquid into a container, measure the volume.
Boil. Cool the liquid down to about 80°C.
Pour hot water into a container with a drain up to the neck. Let the contents warm up for five minutes.
Pour water into a container, put salt, sugar at the rate indicated above. Boil, add the required amount of vinegar. A liter jar requires approximately 280 ml of water, 40 ml of vinegar, 20 g of sugar.
Pour boiling marinade into jars with plums and spices, roll up lids, turn over, wrap in warm things. Cooled jars with pickled plums should be sent to the cellar or pantry for the winter.

Pickled plums - the best recipe in my opinion

I love plums marinated according to this recipe with caramel cheese. To shell out $25 for the Norwegian Gudbrandsdalen, I can't raise my hand. I buy domestic from a familiar cheese maker.

Ingredients for the first version of the recipe

Ten kilos of slightly unripe elastic plums (preferably Hungarian).

Marinade syrup

3500 g sugar.
500 ml of wine vinegar (real apple, in the most extreme case of ordinary table).
8-10 bay leaves.
10-15 cloves.
10 pieces of black and allspice.
3-4 star anise.
3-4 cinnamon sticks.

How to cook

Ingredients for the second version of the recipe

One kilogram of Hungarian plums (aka Eel).

Spices

2-3 bay leaves.
2-4 cloves.
3-4 pieces of black pepper.
1-2 pieces of allspice.
A small stick of cinnamon.

Marinade

350 g of granulated sugar.
150 ml of wine vinegar (apple, in extreme cases, a simple table 9%).
A teaspoon with a slide of salt.

How to marinate

Plum pickled diner for the winter

If pickled plums prepared according to previous recipes are the best for me to eat with cheeses (may the French forgive me), then the ones below are with meat, poultry and pilaf.

At the risk of arousing the wrath of connoisseurs, but I spoke about purely my preferences, without calling them correct and classic. If you prefer to eat plum jam with cheeses - eat to your health! I love this combination too!

Ingredients

Strong fleshy plum (Hungarian aka Eel).

Marinade

One liter of water.
One heaping tablespoon of salt.
Five tablespoons (without top) of sugar start.
70 ml 9% vinegar.

Spices per liter jar

Five pieces of black and allspice.
One clove.
One laurel leaf.
One leaf of black currant.
Three cloves of garlic.
A small pod of hot pepper.

How to cook

Prick a plum (with a toothpick, a needle), tightly load jars with fruits, on the bottom of which spices and peeled garlic are placed.
Boil water, pour to the very top in the container, fifteen minutes doing our own thing.
Pour water into a suitable pan, send salt, granulated sugar there. Boil for two or three minutes, pour in the vinegar.
Pour into jars, roll up, turn over, wrap up - everything is as usual.

Pickled tomatoes with plums for the winter - a recipe without sterilization

Ingredients

1000 g of tomatoes.
800 g Hungarian plum.

Marinade

1200 ml l of water.
120 ml of vinegar.
Five tablespoons of sugar.
Two and a half tablespoons of salt.

Spices

A piece of horseradish root.
A quarter sheet of horseradish.
Two currant leaves.
Two cherry leaves.
One bay leaf.
7 black peppercorns.
3-4 peas of allspice.
5 cloves of garlic.

How to cook

Wash and chop strong fruits of tomatoes and plums.
Put clean spices, peeled garlic in jars, mix tomatoes with plums.
Bring the water to 100 ° C, pour into jars to the top, stand for fifteen minutes, drain.
We put salt, sugar in drained water, boil.
Pour vinegar into a three-liter jar, pour boiling brine, immediately seal, turn over, cover with a blanket. For the winter, we transfer completely cooled containers to a cool place. The recipe for Pickled Tomatoes with Plums is easy!

Pickled plums Ugorka with thyme for the winter

Fruits marinated in this way are incredibly fragrant. But this fragrance is not sweet and oriental, but rather Mediterranean, thanks to thyme.

Ingredients

Strong plum Ugorka (aka Hungarian).

For filling one liter jar

700 ml wine 5% vinegar.
400 g sugar.
Half a teaspoon of salt.
A bunch of thyme (or a couple of teaspoons dry).
Two bay leaves.
Four cloves of garlic in the husk.
Five peas of black pepper.

How to marinate

Mix vinegar with sugar, salt, add bay leaf, black pepper, thyme sprigs, garlic cloves in the husk. Cook over low heat for two hours, stirring occasionally.
Place the plum pierced with a toothpick in a jar. Pack the fruits tightly enough. Catch the spices from the filling, send them to the jar. Bring the syrup to a boil, pour it into a jar, roll it up, turn it over, wrap it - everything is as usual when twisting preservation without sterilization.

Plums pickled for the winter like olives

Plums, do what you want with them, they will not become “like olives” or “like olives”! All recipes from the Internet with expressive spices like cloves or star anise with anise will not turn a plum even into a semblance of olives! It will be marinated and marinated again, the taste is completely different from real olives!

I take for this recipe small fleshy plums comparable in size to large olive fruits.

If I disappoint someone with my recipe - do not blame me! It will have a minimum of ingredients and no vinegar. In the title, I deliberately left the word "pickled". Of all those who are looking for this recipe, there will be those who will like my interpretation.

Ingredients

One kilogram of strong, slightly unripe small-fruited plums.
300 grams of coarse salt.
Extra virgin olive oil for pouring.

How to cook

Today I told you, my dear readers, about some of the most interesting recipes for pickled plums for the winter, in my opinion. If you have any questions - write, I will answer everyone!

I will always be grateful for your comments and reposts on social networks. I wish you successful and tasty preparations. Bye everyone!

Stay with me for a few more minutes - listen to the magical voice of an incomparable, completely unknown to the general public of a brilliant singer.

Lina Mkrtchan: Melody from Orfeus & Euridice by Gluck

Plums pickled for the winter, like olives, are good with meat, in salads, and as an independent snack, to which you can add chopped garlic. According to this recipe, they are spicy, fragrant and very tasty.

Pickling plums for the winter is a great way to save money and at the same time get a product that is not inferior in taste to olives and black olives (and in some ways even surpasses them).

In addition, plums pickled like olives at home are much healthier than factory canned olives.

It is important to choose the right plums, otherwise the work will be in vain. We need small dark varieties, dense and fleshy unripe fruits with a small stone. They even look like olives.

Ingredients per 1 liter jar

How to pickle plums for the winter like olives

Photo: adderley.livejournal.com

To begin with, we carefully sort the plums, leaving strong and not wormy. Wash well in running water and dry on a towel.