Cucumbers ground how many cherry plums will enter. Cucumbers with cherry plum

I love cooking for the endless opportunities to experiment and thereby surprise my friends and family. It happens that when preparing a dish familiar to everyone, you add some new component, and immediately the dish will sparkle with new hitherto unusual tastes and aromas. That is how I discovered the recipe for awesome pickled cucumbers with cherry plum - with a slight sourness and a pleasant delicate aroma. And for more "fruitiness", instead of the usual vinegar, I add apple cider vinegar to the jars - the marinade comes out very fragrant. Below are the ingredients for one 3 liter jar. If you plan to pickle cucumbers with cherry plum in liter containers, then put three times less components on each.

Ingredients:

For a 3 liter jar

• cucumbers - 1.2 kg.
• cherry plum - 0.5 kg.
• granulated sugar - 4 tbsp. spoons.
• rock salt - 2 tbsp. spoon.
• apple cider vinegar 9% - 150 grams.
• garlic - 3 - 4 cloves.
• tarragon, parsley, dill.
• allspice peas.

How to cook cucumbers with cherry plum for the winter with apple cider vinegar:

Wash the seaming jars thoroughly with soda or detergent, rinse, leave to dry completely. Cucumbers, if they are not freshly picked, soak in cold water for several hours. Moisture will remove bitterness from vegetables, make them elastic and crispy. At the bottom of the prepared jars, put a few cloves of peeled garlic, pepper, herbs to your liking - it can be fresh or dry dill, sprigs of parsley and tarragon. If you like cucumbers with horseradish leaves - great, they do not allow cucumbers in a jar to lose their crunchiness.

Put salt, sugar, apple cider vinegar in a jar. It can be replaced with ordinary 9% vinegar without additives, or with vinegar essence, after diluting it with cold water in a ratio of 1 to 7.

Pour boiling water over the cucumbers to the very top (the liquid should completely cover the contents of the jar). Boiling water should be poured very carefully, directly on the fruit, so that the glassware does not crack.

Cover the jar of cucumbers with a metal lid and sterilize. How to sterilize apple bite cucumbers for the winter? At the bottom of a large saucepan (I used a 5-liter multi-cooker bowl), place a cloth napkin folded in several layers. Place jars with blanks on it. Then pour water into the pan at such a temperature that it approximately coincides with the temperature of the contents of the jars. If the water is cold, or, conversely, too hot, then the glass may burst.

I sterilized cucumbers with cherry plum in a multicooker in the “Extinguishing” mode for 10 minutes from the moment of boiling. You can also do this on a gas stove by setting the heat to medium. Sterilization time must be increased depending on the volume of jars.

Eggplant tastes like mushrooms.
2 kg eggplant wash and cut into cubes, salt and leave for 2 hours. Then rinse, fry in vegetable oil, add the onion, cut into half rings. In a large saucepan, squeeze the garlic there. Salt and pepper the mixture, and simmer without water for 10 minutes. (as it boils).
Separately wash and wipe dry 800 gr. jars (twisting), put in each jar: 1 bay leaf, 2-3 black peppercorns, pour 9% vinegar - 1.5 tbsp. l (for 1 liter jar - 2 tbsp. l.).
Lay the jars with a vegetable mixture, without reporting 2-3 cm to the neck, do not screw the lids tightly. And put to sterilize in a large saucepan (at the bottom - a rag, or a wooden circle). You can put jars in warm water, but not hot.
800 gr. sterilize jars - 30 min, 1l - 40 min.
Consumption of products: 3,200 kg of eggplant,
1.5 kg of onions (8 large pieces)
2 heads of garlic.
It turned out: 5 cans of 800g, 1 can of 300g.
BON APPETIT!!!

Pickled cherry plum
A favorite in the family, in addition to pickled tomatoes, cucumbers and mushrooms, was cherry plum. Moreover, in different forms - both sweet (in jam) and salty (in marinade). We made jam, liquor and even lazy "tkemali" with her. Here are some inventors.
Everyone ate. So tasty!

Marinated cherry plum.
There were cherry plums 7-8 kg (without selection). Wash and sort out (all spoiled, cracked put on jelly or tkemali).
Arrange clean cherry plum in washed dry one-liter jars. At the bottom of each put: 2 bay leaves, 7 black peppercorns, 1 clove, you can still add garlic -1-2 cloves and a little red hot pepper.
Pour boiling water twice (leave jars covered with lids for 10 minutes, then drain and boil water again).
Before the third bay, add salt and sugar to the water. For 6 liters of water (for 6 liter cans, roughly speaking) - 3 tbsp. l. salt, 8 tbsp. l. sugar (with a small slide).
Boil the marinade, pour jars over it, roll it up and wrap it in heat for a day.
R. S. Cherry plum cracks a lot and settles after the first bay, so I usually make another jar (reserve), after 1-2 pours I lay out its contents among all the banks.
Bon appetit!

Lazy "Tkemali"

He is still far from real Georgian. Please do not throw eggs, tomatoes and other things at me. But on our "lack of fish" it's even nothing and imagine, it's even delicious.
At first, my husband reproached me for "killing myself" in the kitchen on my day off. But then I tried it and changed my mind. They began to put such tkemali in kharcho, or even just eat it with meat.

Lazy Tkemali.
Sort out all spoiled and overripe cherry plums (cut everything), wash well and put in a saucepan. Add some water. I got 1.5 kg of cherry plum with seeds, took 2/3 tbsp. water.
Boil 15 minutes. Then add: 2 parsley, 8 black peppercorns, 1/2 clove. Boil for another 5 minutes.
Then rub everything through a fine sieve.
Add salt and sugar to taste (I took 1 tbsp salt 12 tbsp sugar).
Cook for another 20 minutes.
Pour hot into jars, roll up and wrap.

Greetings, dear readers of the Oda Cooking blog! If you like lightly salted cucumbers, but old recipes are boring for you. And you would like to try something new in the kitchen, I advise you to cook lightly salted cucumbers with cherry plums. Incredibly tasty and fragrant - they will delight you and your household with a new taste of an old cucumber snack.

In a number of fruits, cherry plum rightfully occupies a place of honor, since this small wild plum is not only very tasty and healthy, but also capable of removing heavy metals from the human body. Cherry plum fruits are an excellent dietary product. Cherry plum is strongly recommended to be eaten for gastrointestinal diseases and to increase appetite. It is customary to make jams and sauces from cherry plum. Compotes made from cherry plum are incredibly tasty. Marmalade, jams and jellies are suitable for children. Cherry plum is dried for the winter, juices and syrups are made from it. Cherry plum is actively used in pickling and pickling vegetables.

Cooking salted cucumbers with cherry plum

We will need:

• 3 kg fresh small cucumbers
• 2 tablespoons with a slide of rock salt
• 1 tsp sugar
• 2-3 liters of filtered water
• horseradish leaf to taste
• dill umbrellas to taste
• 1-2 heads of garlic
• 300 gr cherry plum
• for brine salt and sugar to taste

Cooking:

Step 1. Wash cucumbers thoroughly and soak in cold water for 1 hour. Then cut off the ends with a small amount of pulp for faster and more even salting. Rinse plums with cold water and pat dry. Rinse the spices and let drain. Peel the garlic and divide into cloves.

Step 2. Put horseradish leaves and dill umbrellas on the bottom of an enameled clean saucepan or deep bowl. Next lay cucumbers and cherry plums in layers.

Step 3 Sprinkle the contents of the container on top with salt and sugar.

Step 4. Pour cold filtered (spring or well) water into the container so that it completely covers the cucumbers and cherry plums.

Step 5. Add garlic cloves to cucumbers and cherry plum with spices. Put a plate with a load on top, for example, pressing the plate with a jar of water so that the cucumbers do not float. Cover the pot or bowl with a clean, thick cloth or lid and remove for pickling for 3-4 days in a dark place.

Step 6. After 3-4 days, transfer cucumbers and cherry plums to prepared jars. Remove spices from brine. Strain the brine, add salt and sugar to taste, bring to a boil and cool to room temperature.

Step 7. Pour the cucumbers in jars with the cooled brine, close the jars with nylon lids and put them in the refrigerator.

Note:

Cucumbers with cherry plum can be stored in the refrigerator for 2 weeks.

Happy pickling and see you soon!

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I will be glad to your comments and "likes"!

See more entries (recipes):

Savoy cabbage stewed with pork

Salted cucumbers with aspirin for the winter

Custard pancakes on kefir

Whole grain rye flour pancakes

Recipe for cucumbers with cherry plum with step by step preparation.

• Dish type: canning
• Recipe Difficulty: simple recipe
• National cuisine: home kitchen
• Features: Recipe for a strict vegetarian diet

• Preparation time: 9 minutes
• Cooking time: up to 1 hour
• Servings: 1 portion
• Amount of calories: 23 kilocalories

A simple step-by-step recipe for cucumbers with cherry plum at home. It is easy to prepare at home in up to 1 hour. The dish contains only 23 kilocalories.

Ingredients for 1 serving

• Cucumber 1.2 kg.
• Cherry plum 20 pcs.
• Cherry leaves 4 pcs.
• Dill 2 branches.
• Marigold flowers 2 pcs.
• Garlic 6 pcs.
• Water 1 l.
• Table salt 2 tbsp. spoon
• Sugar sand 1 tbsp. spoon

Step by step recipe

1. Cucumbers with cherry plum are preserved without the addition of vinegar. Cherry plum replaces the canning acid in this recipe. For 2 liter jars we take 1.2 kg of cucumbers, cherry leaves, walnuts, dill umbrellas, marigold flowers, six cloves of garlic and 20 pieces of cherry plum. And for brine for one liter of water we take two tablespoons of salt and a tablespoon of sugar.
2. We put ten pieces of cherry plum in each jar, I took a small, yellow cherry plum. We also put three cloves of garlic, cut them in half. Then we tightly put cucumbers in jars, as well as two leaves of cherries, walnuts, a dill umbrella and a marigold flower.
3. Pour boiling water over jars of cucumbers.
4. We cover the jars with metal lids and leave for fifteen minutes.
5. After fifteen minutes, drain the water from the cucumbers into a saucepan, add salt, sugar and add another half a glass of water.
6. Put the saucepan with the brine on the stove and bring the brine to a boil.
7. Pour the cucumbers in jars with boiling brine, cover with lids and leave for fifteen minutes. After fifteen minutes, pour the brine into the pan and boil again, after which we pour the cucumbers again. We cover the jars with lids, place them in a sterilization pan, put a cloth napkin on the bottom, pour boiling water into the pan, hang the jars, and sterilize over low heat for five minutes.
8. We take out hot jars from boiling water and immediately roll them up. We turn the jars of cucumbers upside down, put them on the lids and cover with a blanket until they cool completely.
9. Cucumbers with cherry plums are stored in a pantry or cabinet at room temperature.