Pickled plums in Azerbaijani style. Spices per liter jar

It is worth noting that not only the berries themselves are used, but also the marinade, which is good for lubricating the meat during cooking.

This is a quick recipe for pickled plums. They are prepared in one day, unlike recipes when pickled plums are made for 3-5 days.

In Russian cuisine, not only the usual vegetables are used for pickling, but also berries and fruits. And if soaked apples are known to everyone, then salted or pickled plums, gooseberries and other berries and fruits are much less common.

And if it’s too late to do anything with the gooseberries, since it’s already overripe for pickling and pickling, and for the usual one, except for making meat, then plums are now the best suited for harvesting for the winter.

So let's pickle plums for the winter.

For pickled plums you will need

For 5 liter jars.

• Plum. approximately 2½ kg.
• Sugar. ~ 700 gr.
• Salt. ~80 gr.
• Vinegar. 9%. ½-¾ cup.
• Bay leaf. 1 per can + 1-2 pcs.
• Allspice. 2 peas per jar + 5-7 pcs.
• Carnation. 2 buds per jar + 3-4 pcs.
• Cinnamon. Better with chopsticks. ½ sticks per jar + 1 pc. If ground, then ¼ teaspoon per jar.
• Water. about 3½ liters.

Cooking pickled plums.

Plums for pickling should be taken dense, without any damage.

Wash the plums thoroughly, trying not to damage the skin and, if possible, wash off the bluish bloom.

We set the jars to be sterilized, boil the lids for the jars. You can sterilize jars at 110-120ºС in the oven or over steam. I used to use a flat colander, which I put on a pot of boiling water. Then a lid-sterilizer for jars caught my eye.

It cost 35 rubles, looks like a lid for a saucepan with a hole the size of the jar neck. A very handy item.

We proceed to the preparation of the marinade. I always do it more than necessary, because it is better to pour out too much than not enough.

Here, for 5 liter jars, it took me about 3½ liters of marinade.

Pour cold water into the pan, add about 700 grams of sugar and 70 grams of salt. We put on the stove and bring the marinade to a boil.

Stir salt and sugar until completely dissolved, add 1-2 bay leaves, a few cloves, allspice.

We try the future marinade. It should be sweet-salty, but not bitter from salt. Focus on your own taste.

We prick each plum in several places with a toothpick or a fork with thin ends.

It is understood that these punctures will not allow the skin on the plums to burst and peel off the berry. It peels off like a pretty one, so we prick plums more for complacency.

Measure out a quarter teaspoon of ground cinnamon. I used even less because I didn't want a strong cinnamon flavor.

Arrange plums in sterilized jars. At about half the jar, add 1 bay leaf to the plums, a couple of allspice peas and clove buds. Sprinkle cinnamon if ground or put half a cinnamon stick.

Pour half a glass of 9% vinegar into the marinade. Bring to a boil, taste, adding vinegar if necessary.

Pour jars with plums with boiling marinade.

The peel on the plums immediately bursts ... But it is more pretty than if the plums were not pricked.

Immediately close the jars with boiled lids. We turn the jars over and put them in some kind of deep container. You can cover the jars with something warm so that they cool longer.

When the jars are completely cool, put them in a cool dark place for storage. The plums will lose some volume, so they will float in the marinade. And this marinade can later be used when baking and frying meat.

Autumn has come - the time of active harvesting of vegetables and fruits.

To pickle a ten-liter bucket of plums you will need:

3 kg of sugar, 0.5 liters of water, 0.5 - 1 pack of cinnamon (to taste), 10 - 20 cloves, 1 tablespoon of ground hot pepper or peppercorns, 10 bay leaves, 0.5 liters of 9% vinegar.

So let's get started. Let's prepare prunes- Wash and dry it. In a large bowl, mix water and sugar and bring to a boil. Add all the ingredients in turn, mix and turn off the heat. We fall asleep in the prepared marinade plum and leave for a day. The marinade should be enough to completely cover the plum. The next day, pour the marinade into a separate pan and bring it to a boil and pour the prunes again for a day. We do this for 10 days. After 10 days, we lay out the plum in prepared sterile jars, bring the marinade to a boil and pour into jars and roll up. All! Now the jars can be turned over and wrapped until cool.

Recipe tested by me. Pickled prunes it turns out amazingly tasty and fragrant! Pairs well with meat dishes! And if you take out the bone, stuff the plum with walnuts and pour over sour cream or cream, then it is simply impossible to break away from this dish!

Recipe: how to cook pickled prunes without sterilization with spices

Winter harvesting pickled prunes: recipe and step by step instructions

Wash 500 g of black semi-hard plums and sort for spoiled fruits. Remove the remaining fruit from the petioles and cut into 2 parts, leaving the stone.

1. Fill a saucepan with 500 ml of filtered water and place on the stove.
2. Dissolve half a teaspoon of salt and a tablespoon of sugar in water.
3. Add 2 star anise, 6 peppercorns, 1 whole cinnamon stick, 4 cloves, bay leaf and 2 juniper berries to the future marinade.
4. When the water boils, make a saucepan from the stove and pour 50 g of vinegar into the marinade.
5. Dip the chopped plums into the marinade.

In the meantime, prepare a half-liter jar for storing plum billets: put a sprig of dill, a horseradish leaf in it. Move the plum along with the marinade to a jar. Close the lid.

Put the workpiece to pasteurize in the air grill for 10 minutes, while choosing a temperature of 160 ° C. If there is no air grill, pasteurize the jar in the old way - in a water bath. Take the jar out of the air fryer with an oven mitt and move it to a dark, cool place.

Pickled prunes without sterilization: how to store

Pasteurized prunes will last about a year at room temperature. It is better to place the workpiece in the refrigerator or cellar, if possible.

In winter, spicy plums in the marinade can easily be used in many ways. They are used not only in desserts, but also in recipes:

• salads;
• meat dishes;
• baking;
• as an addition to the side dish;
• as a sweetener for pancakes or pancakes.

There are an innumerable number of ways to pickle prunes for the winter: some housewives put garlic in jars, others use spices, and still others use wine instead of classic vinegar. There is no generally accepted recipe: it is enough to take into account your taste preferences and choose the ingredients for the marinade at your own discretion.

How to pickle prunes for the winter: a recipe without sterilization

Who said that in the winter cold you can’t eat seasonal fruits? If you know how to make blanks, then all year round there will be: pears, peaches and even black plums on the dining table!

Pickled prunes

Plums are wonderful healthy and tasty fruits. They improve mood and digestion. Plums contain many useful substances: vitamins, microelements and antioxidants, as well as unique compounds of substances that are not found in other fruits of our latitudes. Currently, there are many both semi-wild and successfully cultivated varieties. Prunes are one of the best. It can be cooked in different ways, including pickling.

Pickled plums are an excellent gourmet snack for a variety of wines, as well as strong drinks, in addition, this is an interesting flavoring addition to various meat and fish dishes. Marinades can be varied, for canning or for "quick" use.

Recipe for spicy prunes marinated with garlic

• fresh prunes - about 1 kg;
• natural wine vinegar - 150 ml;
• sugar - 50-100 g;
• water - 1l;
• garlic - 3-4 cloves;
• bay leaf - 1-2 pcs.;
• hot red pepper - 1 pc. (small);
• carnation - 3 inflorescences;
• allspice peas - 3-5 pcs.

We wash the fruits, pierce each plum in several places with a toothpick or fork.

We put garlic cloves, pepper with a stalk, spices and plums in a clean sterilized jar. Dissolve sugar in water and bring to a boil, add vinegar. Boiling marinade pour plums with garlic in a jar to the brim. Roll up, turn over and cover with an old bedspread. After cooling, we store in a room with a positive temperature (glazed loggia or veranda, pantry). Such canned food will pleasantly surprise your guests and family.

Prunes marinated in cognac with nuts and cream

• fresh prunes - about 500 g;
• lemon - 1 pc.;
• cognac or fruit brandy - 100 ml;
• vanilla or cinnamon (but not together);
• water - 150 ml;
• black tea - 1-2 tablespoons;
• sugar - 3 teaspoons;
• natural milk cream;
• nuts (any)

We wash the plums and dry them. We make a longitudinal incision on each plum and carefully remove the stone. Lay closely on the bottom of a small metal tray. Brew tea, insist 5 minutes, filter, add sugar, cognac, lemon juice. Mix and pour plums in a tray.

In the process of pickling the plums, carefully turn over, shake the tray. After 20-40 minutes, the plums were marinated. We put a nut (or a piece of nut) in each plum and put it in portions in bowls. Top with whipped cream seasoned with vanilla or cinnamon (you can replace them with pistachio cream ice cream). Leftover marinade can be reused for meat and some fish.

Pickled prunes

Pickled prunes Plums are wonderful healthy and tasty fruits. They greatly improve mood and digestion. Plums contain many useful substances: vitamins, trace elements

Pickled plums for the winter

Pickled plums are an excellent side dish for meat, with them the simplest dish turns into a restaurant delicacy. This is a fragrant dessert in the best traditions of oriental cuisine, as well as a spicy appetizer with vodka. In a word, a wonderful thing, I strongly recommend preparing a couple of jars of plums in a marinade for the winter.

I bring to your attention a recipe for pickled plums without sterilization for the winter. For cooking, it is desirable to use the variety of plums "Ugorka" ("Hungarian"), then you get pickled plums like olives, or olives - smooth, shiny, tasty and fragrant. Please note that the fruits must be firm and unripe, otherwise they will not keep their shape and burst, turning into plum puree.

Stone fruits need to be marinated for 3 days. But do not worry, your constant presence in the kitchen is not required. Twice a day (morning and evening) just drain the marinade from the plums, bring it to a boil and pour it back. Only on the 3rd day, the fruits can finally be rolled into turnkey jars.

The taste of pickled plums with cloves, cinnamon, star anise and bay leaves are incomparable! Juicy, soaked in sweet and sour syrup, with a tantalizing aroma - a fairy tale!

Cooking time: 30 minutes

Ingredients

• plum - 1 kg
• water - 200 ml
• 9% vinegar - 100 ml
• sugar - 300 g
• salt - 0.5 tsp.
• bay leaf - 2 pcs.
• star anise - 1 pc.
• cloves - 2 pcs.
• black pepper - 10 pcs.
• cinnamon - 1/2 stick

Pickled plums - the best recipe!

For canning, I select dense and elastic plums, rejecting soft ones with a wormhole. I wash and let dry. Then I prick each fruit with a fork in 1-2 places, deep, almost to the very bone. I shift the plums into a bowl or into an enamel pan, where they will marinate. The bones do not need to be removed. Take a fork with sharp teeth so that it does not tear, but pierces the skin.

Now the most important point is the preparation of the marinade. I measure out 200 ml of water and 100 ml of vinegar (table, 9%). I add sugar, salt and spices: bay leaf, cinnamon, star anise, cloves, black pepper. Put on fire, bring to a boil and boil for 2-3 minutes.

Pour plums with hot marinade. So that they do not crack, the marinade should not be boiling and not removed directly from the stove, but slightly cooled, but hot - 80-90 degrees. Shake the bowl lightly in a circular motion so that all the plums are dipped into the hot marinade. I cover the bowl with a lid and leave it in this form for 10-12 hours in a cool place (after cooling, you can transfer it to the refrigerator).

The next day I pour the marinade into the pan. I bring to a boil, boil over low heat for 5 minutes and again pour the plum with hot marinade. Again I leave to marinate for 10-12 hours.

In general, I repeat the procedure for 3 days, in the morning and in the evening. With each infusion, the plum will release more juice and turn the syrup a beautiful ruby ​​color.

On the last, third day, I start rolling. To do this, I sterilize the jars and boil the lids. I spread pickled plums in jars. Please note that I remove all spices, except for the bay leaf and peppercorns. The thing is that star anise, cinnamon and cloves have already given their taste and aroma to plums, if left, their presence will be unnecessarily intrusive and strong. I fill the jars filled to the top with boiling (!) marinade to the very top and seal them hermetically with lids. I turn it upside down, wrap it up and leave it in this form until it cools completely.

It turns out about 1 liter of delicious pickled plums and a small portion "for testing". I usually have marinade left - this time half a glass remained unclaimed. Don't rush to pour it out. The marinade can be boiled until the sauce is thick and served with meat. Plum syrup is also great for pickling pears: add halves or quarters, and then cook just like plums. If there is a lot of syrup left (the plums were juicy), then preserve it separately in sterile jars and leave it to be stored until winter on the refrigerator shelf to be used for cooking meat, watering poultry when baking, and also for dressing salads.

Preservation should be stored in a dark and cool place for no more than 1 year, but, as a rule, deli stocks run out much faster. It is appropriate to serve plums in the same cases as olives. Try, for example, a combination with cheeses such as Gorgonzola - divinely delicious! Bon appetit and successful culinary experiments!

Editor's Note: Two More Pickled Plum Recipes

Plum marinated "Snack bar"

Quick recipe, very tasty and easy. Such a pickled plum is indispensable if the meeting of guests has already been scheduled, and time is short.

Ingredients and preparation:

• eel plums 1/2 kg
• olive oil 100 g
• wine vinegar 3 tsp
• Provence herbs 1 tbsp. l.
• allspice 4 peas
• ground black and red pepper to taste
• mustard seeds 1 tbsp. l.
• coriander seeds 1 tsp
• 3 sprigs of parsley
• 2 sprigs of cilantro
• pinch of salt

1. We free the washed plum from the stones, cut into 4 parts.
2. Grind spices and pour olive oil.
3. In a container that we put in the refrigerator, put the plums, pour oil with spices, mix so that the tastes and aromas are distributed evenly.
4. We fall asleep with finely chopped greens, close and put in the refrigerator for a day. The next day we try and treat.

Pickled plums with garlic

Plums can be pickled by putting garlic and spices on the bottom of the jar, or you can make it even more interesting - stuff each plum with garlic. The amount of spices is conditional - add to your taste. The same goes for salt and sugar.

Ingredients and preparation:

• plum 2 kg
• garlic 1-2 heads
• bay leaf 4 pcs.
• red hot pepper 1/4 pod
• carnation 8 pcs.
• allspice 8 pcs.

For the marinade (for 1 liter of water):

• vinegar 6% 75 ml
• salt 1 tsp
• sugar 100-150 g

1. Preparing banks. At the bottom of each we distribute garlic cloves, bay leaf, cloves and other spices. We put plums on top, pierced in several places with a toothpick, we try to be tighter.
2. Pour boiling water over the plum, cover with lids, let cool for about 15 minutes, drain the water from the cans into a saucepan and bring to a boil. Again, pour the plum in the jars with boiling water from the pan, cool again and boil. We repeat again. For the third time, we prepare the marinade from the drained water.
3. Pour the jars with boiling marinade, immediately roll up, turn over and wrap with a warm cloth.

P.S. If you want to stuff plums with garlic, make cuts in the plum on one side, remove the seeds and put a few slices of garlic in their place. Everything else is according to the scheme.

Pickled plums for the winter - recipes, Magic

Pickled plums for the winter - a diner, the best recipe with garlic, without sterilization - for meat with vodka!

Today's preparation is delicious pickled plums with spices that will change your idea of ​​​​using fruits only in sweet preservation.

I want to say right away that such a pickled plum is good both as a snack bar, for meat, and as a delicious dessert. The recipe does without sterilization, but, however, a little time-consuming. Even inexperienced gourmets will like this method of pickling and will take its rightful place in your cookbook. I suggest mastering a detailed recipe with step-by-step photos for all lovers of plums.

You will need to take:

• plums - 2 kg;
• sugar - 700 gr;
• apple cider vinegar - 300 ml;
• Bay leaf;
• black peppercorns;
• allspice peas;
• clove buds.

How to pickle plums for the winter at home

To prepare such a blank, it is better to use unripe fruits with a hard peel. It can be varieties "Hungarian" or "renklod".

To make a workpiece, they begin with the fact that the plums are washed with running water and dried in a colander.

The fruits are laid out in layers in a wide enameled or stainless steel basin, sprinkling each layer with spices: bay leaf, cloves, allspice and black pepper.

Now, you should cook the marinade. Bring apple cider vinegar to a boil and dissolve sugar in it to the maximum. Don't be put off by the fact that the sugar won't dissolve completely. In the future, the plums will start up the juice and a homogeneous marinade is formed.

Plums are poured with hot syrup, covered with a clean towel and left for several hours.

Now you should be patient and fill the plums with boiled marinade twice a day for 5 days. To do this: in the morning and evening, drain the plum marinade, boil it and pour the plums again. On day 3-4, the fruits will release enough juice and the marinade will completely cover the fruits.

After 5 days, pickled plums are laid out in sterile dry jars and poured with boiled marinade, covered with lids and turned over. The workpiece is covered with a blanket until completely cooled.

Delicious pickled plums serve as a savory snack and wonderfully complement baked meat or fish. Such a plum can also be used in a variety of desserts and pastries.

Step by step recipe with photo and video

Pickled plums are an easy-to-prepare, effective-tasting preparation, the recipe of which should be in the piggy bank of every cook. To prepare an appetizer, you will need a minimum of ingredients: some spicy spices, vinegar, sugar, hot peppers and hard plums of the Hungarian / Eel variety. In this case, vinegar and sugar are added in a small amount, and salt is not used at all. The preparation of snacks takes place according to a simplified scheme - by triple pouring the plum with marinade with a short infusion.

With this approach to cooking, pickled plums Ugorka (Hungarian) are very appetizing in taste, fragrant, spicy, slightly sweet, with a slight sourness. A great option for a savory snack that will complement any feast. Try it!

Prepare the ingredients according to the list. The number of ingredients is indicated for the preparation of 2 cans of snacks with a volume of 0.5 liters.

Plums pre-inspect, wash and dry. Choose only firm fruits for pickling, without damage. With a wooden skewer or toothpick, pierce each fruit 4-5 times - so the peel will not burst upon contact with hot marinade.

Prepare the marinade. Boil water. Add sugar, bay leaf, cloves, allspice and star anise. Boil the mixture over low heat for 5 minutes.

Add hot peppers to the prepared plums. Pour in the boiling marinade and leave the mixture for 15 minutes at room temperature to infuse.

Then drain the marinade. Bring it to a boil again, pour over the plums and pepper again and leave for another 15 minutes.

Wash the soda cans and sterilize in any convenient way (microwave, steam, oven). Boil metal preservation lids for 3 minutes.

Divide plums among prepared jars. Add 1 hot pepper to each jar. Banks fill up to the neck. If necessary, during the filling process, periodically shake the jar so that the plums fit more tightly. Cover jars with lids.

Bring the marinade to a boil, pour in the vinegar and immediately turn off the heat.

In small portions, gradually pour the boiling marinade into the jars, filling them to the top and thereby displacing all the air. When you cover the jar with a lid, a small amount of marinade will flow out in this case.

Roll up the jars, turn over and wrap until completely cool.

Pickled Ugorka plums are ready. Store the workpiece in a darkened room away from heat sources.

Many people know how to cook jam or compote from plums, but I suggest you pickle plums. Pickled plums are a very tasty, fragrant, spicy snack. I present to your attention a simple recipe with a photo of pickled plums for the winter.

Properly pickled plums can even compete with olives. They are not sweet, sour-spicy, go well with meat and fish dishes, perfectly complementing their taste.

What plums are better to take for pickling?

Pickled plums are a cold appetizer, and in order for it to look good on the table and retain its taste, it is better to take plums that are elastic and without deformations for pickling.

Another important circumstance: pickling plums must be taken in no case overripe, otherwise, instead of a delicious spicy snack, an incomprehensible substance of an unprecedented consistency will turn out.

It is better to let pickling plums be slightly green, hard and tight, then they will retain their shape and appearance.

Plums for pickling for the winter must be taken with dense, wide, juicy pulp. Of course, you can take small cream, but the taste and texture will not be the same.

Some types of plums have a bitter skin - do not hope, the bitterness will not go anywhere after pickling.

Marinating plums Ugorka (Hungarian)

Most often, a variety of Ugorka (Hungarian) plums is used for pickling. The size and flavor of these plums, juicy flesh, and firm but not bitter skin are great for pickling.

According to my simple recipe, we also pickle Ugorka plums for the winter, in the photo you can see how they look.

How to pickle plums. simple recipe

So, how to pickle plums? The recipe is simple, so pickling Ugorka (Hungarian) plums will not take you much time.

Before you pickle the plums, sort them out, separating the soft and overripe ones, as you remember, they do not suit us.

Rinse hard, resilient fruits thoroughly, removing twigs, leaves, and other random debris.

Marinating plums for the winter

Let's start pickling plums for the winter. According to this recipe, plums are not boiled or sterilized, the only heat treatment they undergo is blanching.

Plum blanching

For proper blanching of plums, take a wide saucepan and pour water into it, bring to a boil.

Place part of the plums in a colander. It is better if it is a colander mesh, as in the photo for the recipe, it will be more convenient and faster.

Dip the plums in boiling water for 2-3 seconds and remove from the water, allowing to cool slightly. Repeat the procedure for blanching plums 3-4 times.

Blanching creates a protective net on the surface of the skin of the plums, while preserving the taste, color and aroma of fresh fruit. Plum blanching also allows you to preserve vitamins and the shape of the fruit during the preservation of pickled plums for the winter.

Put the plums blanched several times in sterilized liter jars.

In order for pickled plums for the winter to be tasty and fragrant, add the following amount of spices to each liter jar:

- Bay leaf - 2 pcs.;

- Black peppercorns - 4 pcs.;

- Allspice black pepper - 4 pcs.;

- Carnation - 4 branches.

So, after blanching the plums, you need to let the water drain a little, then put them in sterile jars, adding all the spices.

Pour the plums folded into jars with hot marinade.

Marinade for plums

The easiest marinade for plums according to my recipe:

- Water - 1 liter;

- Sugar - 1 glass;

- Vinegar - 0.5 cups.

We make a marinade for plums as follows. Pour sugar into water and put on fire.

Bring to a boil and stir until sugar is completely dissolved. After boiling, lastly pour in the vinegar and remove the plum marinade from the heat.

Pour hot marinade over plums in jars.

Cork a harvest of plums pickled for the winter with sterilized lids.

After checking the quality of the closure, place the jars upside down on the lids. And let it cool down gradually at room temperature.

It is necessary to store plums pickled for the winter in the cellar, and in the absence of it, in the refrigerator or pantry.

What do pickled plums eat with?

How are pickled plums served and with what? Pickled plums for the winter according to my simple recipe with a photo perfectly complement meat and poultry dishes.

And also wonderfully suitable for baked and boiled fish.

Dark purple, poured fruits look favorably on any dish and allow pickled plums to be used both as a garnish or decoration, and as a separate fragrant snack.

And, therefore, they will be able to decorate the festive table and diversify the daily menu of your family.

Pickled plums have an unusual taste and aroma, they are easy to prepare and eaten very quickly.

As you can see, you can cook delicious and fragrant pickled plums for the winter according to my simple recipe with a photo quickly and without hassle. We are all used to the fact that plums for the winter are either sweet compotes, or jam, or blanks for desserts. But an appetizer of pickled plums will compete with sweet winter preservation and will become your constant companion after the first preparation.