It’s a glorious time now, the harvest literally falls into your hands and asks - put it in a jar, prepare it. In my pantry with a variety of preserves, there is always a place for a pickled plum snack. Moreover, it can be prepared simply and quickly, and I will provide you with recipes.

A savory appetizer with a pleasant marinade goes harmoniously with deli meats. It will adequately present a collection of your preparations on the festive table, replacing overseas olives with vodka. The main thing is to learn a couple of recipes and work a little.

Interesting! The pickled plum appetizer is not our discovery. In Japan, a seasoning for meat called “umeboshi” has long been known. This is small pink salted cream.

How to pickle plums for the winter

The variety of eel is considered ideal for preparing snacks for the winter. They are hard, with a dense structure, and hold their shape well. Do not take overripe fruits, it is better to take from green sideways. Hungarian and prunes will work, but also not ripe enough, otherwise you risk getting a softened mass in the jar.

I recommend preparing the spicy snack in small jars and buckets, like olives. Many spices are involved in the marinade. In addition to the traditional pepper and garlic in pickling, mustard, cinnamon, cloves, cardamom, and nutmeg are allowed in the appetizer.

Classic pickled plums - the best recipe

Recipe taken from the Soviet encyclopedia home canning. In a couple of decades of preparation, I have not met anyone who would refuse a slightly sour, tart snack. I recommend canning prunes or other dark, dense varieties of plums.

Take 2 liter jars:

• Large plums - how many will fit.
• Water – 2 glasses.
• Granulated sugar - 2 cups.
• Table (apple) vinegar – 6% – glass.
• Clove buds - a small heaped spoon.
• Cardamom – 4 stars (replacement with allspice and plain peppercorns is acceptable).
• Star anise (anise) – 1 pc.

Marinate:

1. Since we are taking large fruits, prick them with a toothpick in several places (6-10 times). Distribute into jars or small buckets.
2. Place the spices in boiling water, add sugar, and boil until the sweetness has completely dissipated.
3. Cool the marinade.
4. Fill the buckets to the top. If there is not enough, add a little boiled water.
5. Press down with pressure and place in the refrigerator to ripen. If you prepare it in jars, the pressure won’t fit. Don’t be upset, mine were marinated just fine. Try it after a month, the plums will be ready.

Pickled plums with garlic without sterilization

Required:

• Plums.
• Garlic - according to the number of plums.
• Sugar – 300 gr.
• Water – 700 ml.
• Table (wine) vinegar – 100 ml.
• Allspice – 8 pcs.
• Clove sticks – 5 pcs.

If desired, add bay leaf, hot red pepper - ½ teaspoon, the same amount ground ginger and paprika, ½ cinnamon stick, salt.

Step-by-step cooking recipe:

1. Wash the plums, dry them, cut each one crosswise. Carefully remove the seeds.
2. Peel the garlic, cut large cloves lengthwise, small ones can be left alone, but cut them a little.
3. Place a garlic clove in the plum instead of a pit.
4. Fill the jars, but not too tightly.
5. Prepare the marinade by boiling water with spices. Cook for three minutes. Pour into the plums.
6. Cool the workpiece until room temperature. Pour the marinade back into the pan.
7. Boil again, return to jars, leave covered for 12 hours.
8. I advise you to do a third, control fill. After rolling up the jars, send them for storage.

Pickled plums like olives - a quick recipe

Fans of homemade preparations will appreciate the recipe instant cooking marinated snack.

• Ugorka – 400 gr.
• Sugar – 4 teaspoons.
• Salt – 2.5 teaspoons.
• Table vinegar – 2.5 teaspoons.
• Bay leaf- a couple of pieces.
• Clove sticks – 5 pcs.
• Olive (sunflower) oil - a spoon for each jar.

Step-by-step preparation:

1. Prick the fruit in several places.
2. Place cloves and bay leaves on the bottom of sterilized jars, with plums on top.
3. Pour boiling water over it, hold for 5 minutes, no more, otherwise the fruits will become soft.
4. Drain the marinade, boil, pour in vinegar, add sugar and salt. Return the water to the jars.
5. Make a third pour, draining the marinade back into the pan. Boil and pour into jars. Before the last pour, pour a tablespoon of oil into the jars. It’s better than olive oil, but vegetable oil will work just fine.
6. Seal under iron lid, cool, take to the cellar, pantry.

Add to the collection of plum recipes:

Original simple marinade recipe

I found a recipe on the Internet, a very easy to prepare appetizer.

Take:

• Plums – 1.6 kg.
• Sugar – 600 gr.
• Ground cinnamon – 15 gr.
• Vinegar.

Blank:

1. Prick clean fruits in several places.
2. Place in a jar in layers, sprinkling with sugar and cinnamon.
3. Fill to the top wine vinegar by diluting it with water.
4. Cover with lids and place in a bathhouse to sterilize. Sterilization takes a long time, about an hour.

Recipe for marinating with bones

You will need:

• Hungarian (Ugric) – 2.5 kg.
• Salt – 80 gr.
• Vinegar 9% - ½ cup.
• Granulated sugar – 700 gr.
• Bay leaf – 3-4 pcs.
• Allspice peas – 6 pcs.
• Cloves - 3 sticks.
• Cinnamon – ¼ small spoon.

We preserve:

1. Wash the fruits, while drying, cook the marinade. Dissolve salt and sugar in water, add other spices (no need for cinnamon yet).
2. Prick the plums in several places. Place in sterile jars and add cinnamon.
3. Pour vinegar into the filling, let it boil strongly and pour in the plum. Roll up, turn over, cool.

Video with snack recipe for pickled plums

Plums can be prepared for the winter different ways. According to tradition, they are used to make jam, compote, preserves, that is, sweet preparations. In addition, sauces, ketchups, dressings, and adjikas with the addition of this fruit are very popular. Pickled plums – delicious side dish And spicy note to many everyday dishes. The recipes are very varied.

Plums can be prepared for the winter in different ways

Ingredients:

• 8 kg plums (ugel);
• 2.6 kg sugar;
• 1 l 9% acetic acid;
• 10 laurel leaves;
• 20 gr. black peppercorns.

Blank:

1. Wash the fruits thoroughly, tear off the stalks, and place them in a deep pan or bucket. It is very important that the fruit is firm, even with green barrels. Soft and overripe fruits will not work.
2. Cooking sweet and sour marinade. To do this, pour into a saucepan acetic acid, add sugar, bay and pepper. Stir, bring to a boil, cook for 2 minutes. If you want the marinade to be sweeter, add 200 grams. more sugar.
3. Fill the jars with the prepared marinade.
4. Place a flat plate on top of the plums and press down with a weight, leaving them overnight so that they release juice.
5. Over the next 5 days, pour the marinade from the pickled fruits, preferably with laurel, let it boil, cook for a couple of minutes, pour the fruits again, and cover with a lid.
6. On day 6, sterilize clean jars and boil the tin lids.
7. Pour the marinade into a saucepan and put it on the stove to boil.
8. We put pickled fruits in sterile jars, preferably we put laurel and a few peppercorns in the jars.
9. Pour in the marinade and roll up.

When the jars have cooled completely, put them away for storage.

Pickled plums for the winter (video)

Plums for the winter without heat treatment

Ingredients:

• 5 kg of fruits;
• 1.7 kg sugar;
• 1.5 tsp. aspirin;
• 8 gr. ground cinnamon;
• carnation;
• rum (vodka, cognac).

Are you used to making only sweet preparations from plums? Try making pickled plums for the winter. This spicy, sweet and sour snack has many fans. If your family loves black olives, then marinated plums can give them worthy competition. There are several recipe options, here are some of them.

In order for the appetizer to be a success, you need to follow some cooking rules. First of all, you need to choose the right plums. The fruits of the Hungarian variety are ideal, but other varieties of plums can be used.

Before preparing plums, it is necessary to sort them out; all fruits with signs of spoilage, as well as overripe ones, are discarded. Slightly unripe fruits with dense pulp are well suited for pickling.

Plums are pickled, both with and without pits. If the first option is chosen, then the fruits need to be pricked, that is, 2-3 punctures must be made with a toothpick. This is necessary to ensure that the skin does not burst during the heat treatment process. In addition, the presence of holes will help the marinade penetrate inside the fruit faster.

To prepare the marinade, various spices and spices are used; the taste of the plum will depend on the chosen bouquet.

Pickled plums are prepared with and without prior sterilization. But in any case, you need to prepare the container well - wash it thoroughly and heat it by steaming, in the oven or microwave.

You can serve pickled plums as simply as delicious snack As a side dish for meat or fish, you can add plums to salads.

Interesting facts: doctors say that regular use draining prevents the development of cancer, strengthens the immune system and avoids premature aging.

Pickled plums with garlic

A savory appetizer – plums marinated with garlic. Moreover, we will not add garlic to the marinade, but put it inside the plum fruit, instead of the seed.

• 1-1.5 kg plums;
• 1-2 heads of garlic.

Marinade:

• 1 liter of water;
• 400 gr. Sahara;
• 200 ml vinegar (9%);
• 6-7 clove buds;
• 15 peas of allspice;
• 15 black peppercorns.

First of all, let's prepare a container; it is convenient to close the plums in small jars with a volume of 0.5 liters. Wash the plums thoroughly, carefully cut along the groove, but not completely, remove the seeds. Peel the garlic.

Carefully open the plums and place a clove of garlic in place of the pit. If the cloves are large, you can cut them in half. Place the “stuffed” plums in prepared jars. Boil water for the marinade, adding peppercorns, cloves, sugar. Boil and pour in vinegar. Fill the jars with marinade and cover them with lids. Sterilize 0.5 liter jars for 10 minutes in boiling water, then seal them hermetically.

Read also: “Ten” salad for the winter with eggplants – 5 recipes

Plums with pits in spicy marinade

A simple recipe for plums with pits in a spicy marinade.

• 500-600 gr. plums;
• 70 gr. Sahara;
• 5 peas of allspice;
• 0.5 cinnamon sticks;
• 5 buds of cloves;
• 40 ml vinegar (9%).

This recipe is for one one liter jar. The jar needs to be washed well, doused with boiling water and dried. Wash the plum well, dry it and place it in a jar, filling it to the level of the neck. Fill the jar with water, then pour the water into the pan to prepare the marinade.

Bring the water to a boil, add salt and sugar to it, and let it simmer for 1-2 minutes, then pour in the vinegar and turn off the heat. Place peppercorns, cloves, and cinnamon in a jar with plums. Pour boiling marinade over it and cover the jar with a boiled lid. Sterilize canned food in boiling water for 7-10 minutes. Seal the jars with lids tightly.

Pickled plums with cloves “Snacks”

This is very unusual recipe, the plum takes quite a long time to prepare – for five days. But the plums turn out to be very tasty. Prepare the marinade with cloves, bay leaves and allspice.

• 8 kg a little unripe plum Hungarians;
• 500 ml vinegar (9%);
• 1 liter of water;
• 2 packs of allspice peas;
• 1 pack of cloves
• 1 pack of bay leaf;
• 3 kg sugar.

Wash the plum well. Pour water into a saucepan, add sugar, add spices (cloves, pepper, bay leaf), boil for 15 minutes, then pour in vinegar. Pour the hot marinade over the plums.

For five days, twice a day you need to drain the marinade, bring it to a boil and pour the plums again. On the sixth day, drain the marinade again and place the plums in sterilized jars. Boil the marinade again and pour the plums into the jars. Closing banks tin lids hermetically sealed. From specified quantity Products yield 9 cans with a volume of 0.7 liters.

Plums "like olives"

Plums prepared according to this recipe do not taste exactly “like olives,” but are very reminiscent of this popular product.

• 400 gr. Hungarian plums;
• 4 teaspoons sugar;
• 2.5 teaspoons salt;
• 2.5 teaspoons vinegar (9%);
• 2 bay leaves;
• 5 buds of cloves;
• 1 tablespoon refined vegetable oil on the jar.

We wash the fruits and prick them in several places. Sterilize the jars and put bay leaves and cloves on the bottom. Place the prepared plums, filling the jar completely. Pour boiling water into the jars and let sit for 10 minutes.

Pour the water from the cans into a saucepan, boil, add sugar, salt and vinegar. Pour the marinade into the pan and let sit again for five minutes. Pour a spoonful of oil into the jars and fill them again with boiling marinade, then immediately roll them up.

Sloe "for olives"

Ordinary plums bear little resemblance to the fruits of the olive tree, but the fruits wild plum(sloes) can be confused with olives. Let's marinate the turn so that it tastes like olives.

• 2 kg of thorn fruits;
• 1.5 liters of water;
• 3 tablespoons granulated sugar;
• 1 tablespoon salt;
• 3 bay leaves;
• 6 buds of cloves;
• 5 peas each of black and allspice;
• 3 tablespoons vinegar (9%).

We will sort through the thorn fruits, discarding dried, spoiled, and damaged ones. During the sorting process, be sure to separate the stalks.

Advice! Taking cuttings from thorn fruits is not so easy. We hold the fruit with one hand, and with the other we twist the stalk and pull it out.

Wash the blackthorn well, then let it dry, spreading it in one layer on paper or fabric towels.

Read also: Cucumbers in their own juice for the winter – 8 finger-licking recipes

While the berries are drying, you need to prepare containers for preservation. It is better to use small jars to open canned food did not have to be stored open for a long time. We wash and sterilize the jars.

Prepare the marinade by boiling water with sugar, salt, spices and vinegar. Place the turn into jars and fill them with boiling marinade. Let it stand for a quarter of an hour. Then pour the marinade into the pan. We make sure that the berries remain in the jars. Heat the marinade again to a boil and pour it into jars. We bury the containers with boiled lids and cool them “under a fur coat.”

Recipe with cinnamon without sterilization

This version of the marinade is prepared without sterilization. We add cinnamon to the marinade, so the product turns out very aromatic.

• 1 kg slightly unripe blue plums;
• 1 liter of water;
• 300 gr. granulated sugar;
• 3 peas of allspice;
• 150 gr. table vinegar (9%)$
• 6 buds of cloves;
• 1 teaspoon ground cinnamon.

Wash the jars thoroughly and sterilize them. We also wash the plums well and dry them.

Let's start preparing the marinade by boiling the syrup. Pour sugar into a saucepan, add water, stir and put on fire. Bring to a boil, stirring occasionally to dissolve the sugar. We put spices in the syrup - ground cinnamon, allspice, cloves.

Place the plums in jars, filling them to the top. Pour the boiling marinade into the jars and cover with lids. Leave for 15-20 minutes, then pour the marinade into a saucepan and bring to a boil. Pour vinegar into the boiling marinade, stir and turn off the heat. Pour the marinade into the plums a second time and immediately roll them up. Cool under a fur coat.

Spicy pickled plums with mustard

Plums marinated with mustard have a piquant taste.

• 2.5 kg plums, preferably slightly unripe;
• 1.5 liters of water;
• 2 teaspoons salt;
• 6 teaspoons sugar;
• 2 bay leaves;
• 6 buds of cloves;
• 1 cinnamon stick;
• 6 peas of allspice;
• 1 tablespoon mustard powder;
• 0.5 tablespoon of vinegar (9%).

This preparation option is made without sterilization and hermetically sealed jars, but the plums will need to be stored exclusively in the refrigerator. The product is stored for 2-3 months.

Prepare the marinade. To do this, pour water into a saucepan and bring to a boil. We put sugar and salt, and add bay leaves, allspice, cloves and a cinnamon stick. Boil the marinade for five minutes. Then turn off the heat and cool the marinade until it becomes warm, but not hot. Pour vinegar into the warm marinade and add mustard powder, stir.

Wash the jars thoroughly, scald with boiling water and dry. Place well-washed plums in jars and fill with warm marinade. Leave the jars on the counter until they cool completely. Then cover tightly plastic lids and put it in the refrigerator. The preparation will be ready for use in two weeks.

I want to offer you very original snack- pickled plums for the winter. Everyone is used to making compotes or jam from them, but meat gourmets will like the spicy ones with a salty note. Spicy spices give incredible aroma. Pickled plums will go down well with vodka or a glass of wine.

For seaming for the winter, it is better to use the Hungarian plum variety. Choose fruits that are ripe but firm. They must keep their shape and be without flaws. The taste of the snack depends on this. Marinade saturates the fruits spicy taste. You can add any spices to the dressing: cloves, cinnamon, star anise, black pepper, bay leaf, garlic, lemon juice. Pickled plums in jars are prepared without sterilization, but such preparations need to be stored in a cool place: a refrigerator or a cellar.

How to pickle plums

• Plums – 1 kg.
• Water – 2 glasses
• Vinegar - 1 glass
• Salt – 1 tsp
• Sugar – 1 glass
• Spices in each jar - black peppercorns - 5 pcs, cloves - 3 pcs, bay leaf - 1 pc.

Let's prepare the fruits

To prepare pickled plums in jars for the winter, you first need to sort out the fruits. Choose ripe, dense, without cracks. Taste one, if it's sweet, it's perfect. Rinse them under running water, remove the tails if there are any.

Sterilizing jars

Take half-liter jars and rinse them well with soda. Pour some into a jar and sterilize it in the microwave. Put spices in a jar: cloves, black peppercorns, bay leaf.

Place the plums in a jar and compact them tightly.

Preparing the marinade

Pour water into the pan. Add salt, sugar. Bring to a boil, salt and sugar should dissolve by this time. At the end, pour in vinegar and boil for another minute. Remove the marinade from the heat and let it cool for 30 minutes.

Important point To make the plums elastic, do not pour boiling marinade over them! But then you only need to store it in a cellar or refrigerator.

Fill with marinade and close with sterilized lids. Let the jars cool and store them in a cool place!

Here's a pickled plum with vodka or juicy piece We got some meat! In winter, such a snack is sold out once or twice!

• Plums can be pre-kept in the marinade so that they better absorb the spicy taste.
• You can store such a preparation for no more than a year, I think it will not stay with you for that long.
• They are served with cheeses, sliced ​​meats or other pickles.
• This elegant dessert will not work without spices, so the larger they are, the tastier you can add: dried mustard, fresh parsley, orange or lemon zest, cilantro, hot pepper, garlic, Provencal herbs, bay leaf, cloves.
• You can also add other vegetables or fruits. It turns out very tasty with tomatoes, as well as with bell peppers.
• You can marinate without the pit or in halves, but then they will not be as elastic.

Be sure to prepare pickled plums for your family for the winter, they will be very grateful to you!

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

Which plums are best for pickling?

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

Another important circumstance: the plums for pickling must in no case be overripe, otherwise instead of tasty spicy snack the result will be an incomprehensible substance of unprecedented consistency.

It is better to let the plums for pickling be slightly green, firm 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 use small cream, but the taste and consistency will not be the same.

Some types of plums have a bitter skin - don’t expect the bitterness to go away after pickling.

Pickling plums Ugorka (Hungarian)

Most often, the Ugorka (Hungarian) plum variety is used for pickling. Size and taste qualities These plums, juicy pulp, as well as elastic, but not bitter skin, are perfect for pickling.

In my simple recipe We also pickle Ugorka plums for the winter; in the photo you can see what they look like.

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 pickling the plums, sort them out, separating the soft and overripe ones; as you remember, they are not suitable for us.

Rinse hard, elastic fruits thoroughly, removing twigs, leaves, and other debris that may accidentally fall in.

Pickling plums for the winter

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

Blanching plums

To properly blanch plums, take a wide saucepan and pour water into it, bring to a boil.

Place some of the plums in a colander. It’s better if it’s a mesh colander, like 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 them to cool slightly. Repeat the plum blanching procedure 3-4 times.

Blanching creates a protective mesh on the surface of the plum skin, while preserving the taste, color and aroma fresh fruit. Blanching plums also allows you to preserve the vitamins and shape of the fruit when preserving pickled plums for the winter.

Place plums blanched several times in sterilized liter jars.

To make pickled plums tasty and aromatic for the winter, add to each liter jar this amount of spices:

— Bay leaf – 2 pcs.;

— Black peppercorns – 4 pcs.;

— Allspice black pepper – 4 pcs.;

- Cloves - 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 hot marinade over the plums placed in jars.

Marinade for plums

The simplest marinade for plums according to my recipe:

— Water – 1 liter;

— Sugar – 1 glass;

— Vinegar – 0.5 cups.

We make the marinade for plums as follows. You need to add sugar to the water and put it on fire.

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

Pour the hot marinade over the plums in the jars.

Seal the harvested 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 gradually at room temperature.

It is necessary to store pickled plums for the winter in the cellar, or, failing that, in the refrigerator or pantry.

What do you eat pickled plums with?

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

They also go wonderfully with baked and boiled fish.

The dark purple, plump fruits look good on any dish and allow you to use pickled plums both as a garnish or decoration, and as a separate aromatic snack.

And that means they can decorate festive table, and diversify daily menu your family.

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

As you can see, you can prepare delicious and fragrant pickled plums for the winter using my simple recipe with photos quickly and without hassle. We are all accustomed to the fact that plums for the winter are either sweet compotes, or jam, or preparations for desserts. But the pickled plum appetizer will be a worthy competitor to the sweet one. winter preservation and will become your constant companion after the first preparation.