Marinated plum is a wonderful side dish to various dishes. Although, to be more precise, it can be said that some additive, which brings diversity and give the dish a special piquancy. Let's look at a few recipes for pickled plums and find out how to do it right.
Marinated plum with garlic
Ingredients:
- cloves - 4 pcs .;
- water 350 ml;
- laurel leaf - 3 pieces;
- plum - 600 g;
- table vinegar - 50 ml;
- black pepper peas - 6 pcs .;
- pepper fragrant - 4 pcs .;
- salt - a pinch;
- sugar - 150 g;
- garlic - 2 cloves.
Preparation
Plums are washed, cut a little with a knife and carefully remove the bones, without damaging the integrity of the fruit. Garlic is peeled off, washed and dried. Then we put one tooth into each sink and put the stuffed berries aside. Next, we sterilize half-liter jars, throw them a laurel leaf, peppers and cloves. After that, put the stuffed plums in cans. In the scoop we connect water with sugar and salt, we pour in vinegar. All mix and bring the mixture to a boil on a weak fire.
Fill the hot marinade in jars, cover with lids and leave for 20 minutes. After that, carefully merge the marinade into the ladle, again bring to a boil and fill the plums. We tighten the lids, turn the jars upside down and leave in this position until it cools completely.
Recipe for pickled plums
Ingredients:
- plums - 1,5 kg;
- sugar - 300 g;
- ginger - 30 g;
- cinnamon - 1 stick;
- cloves - 6 pcs .;
- Vanilla - 1 piece;
- vinegar - 300 ml;
- white wine - 300 ml.
Preparation
First of all, we sterilize all the cans and leave them to dry out. You can marinate in principle any plums, but the best varieties are the dense plum yellow-green color. We process berries, remove tails. We take a small saucepan, throw in it sliced ginger, a vanilla and clove stick. Then add sugar to taste and pour all the contents with wine and vinegar. Now stir and place the container on the fire. Bring the marinade to a boil, then make a smaller flame and cook for another 10 minutes.
And by this time, for now, let's get down to the plums. We pierce each cream in several places with a toothpick and drop it for 2 minutes into boiling water. Then, gently, using noise, we take them out of boiling water and put them into cans. From the thickened syrup, carefully take out all the spices and pour the plums with a hot marinade. We close the lids with lids, cool it at room temperature, then put it for 3-4 weeks in a dark and cool place. After the expiry of the term, the pickled plums will be ready for consumption.
Marinated plums for the winter
Ingredients:
- plum - 300 g;
- pepper fragrant - 4 pcs .;
- water 250 ml;
- black pepper - 4 pcs .;
- apple cider vinegar - 4 tbsp. spoons;
- laurel leaf - 3 pieces;
- cloves - 4 pcs .;
- sugar - 150 g;
- cognac - 2 tbsp. spoons;
- water 250 ml;
- anise - 1 pc.
Preparation
Water poured into a bowl, bring to a boil, pour sugar and, when it completely dissolves, pour gradually vinegar. We put in the marinade sweet and black pepper anise and boil on low heat until the mixture becomes slightly viscous. Then pour in cognac and remove the dishes from the plate. Plums are well washed, dried, put into a saucepan, shifting with a laurel leaf and cloves. Fill berries with marinade and leave to stand for three hours.
While the plums are settled, we drain the syrup twice, boil it and pour it again. After the time has elapsed, we merge the marinade again, bring it to a low boil to a boil, put the plums in jars, fill it with syrup and cork.
Look for more recipes of pickled fruits, then we advise you to make pickled cherries or plums in your own juice .