Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients for 1 0.5 liter jar:

• plums – 120-150g;
• sugar – 50g;
• salt – 6g;
• vinegar – 20ml;
• bay leaf – 1 piece;
• allspice peas - 3 peas;
• cloves - 3 buds;
• cinnamon – 1 stick (if ground on the tip of a knife);
• star anise – 1 pc (optional).

Pickling plums:

The whole process of pickling plums for the winter basically consists of boiling the marinade and pouring it over the plums in a jar.

Wash and sort the plums; we will only need whole, not bursting, not rotten fruits.

We collect all the spices and other marinade ingredients together.

Place a pan of water on the stove. To marinate 1 half-liter jar of plums for the winter, we will need approximately 350-400 ml of water. For convenience, we take half a liter... in the sense of water))) The remains of the marinade can always be used later - to marinate meat, for example.

While the water is boiling, put the jars in the oven and set the temperature to 150°C. Once the oven has preheated, time it for 15 minutes. Those. We sterilize the jars in this way before preservation.

At the same time, when the water boils, add salt, sugar, vinegar and all the spices. Cook for 10 minutes at low boil.

Important nuance! If you use ground cinnamon to pickle plums for the winter, you do not need to put it in the marinade. This cinnamon is added directly to jars of plums. If you have cinnamon sticks like I do, they are added to the marinade.

Again, at the same time as sterilizing the jars and cooking the marinade, we prepare the plums - prick them with a toothpick. We put punctures often. In many recipes for pickled plums for the winter, they write that despite the pricking of the plums, when exposed to a hot marinade, they still burst. They didn’t burst on me; the skin remained intact.

Place the plums in a jar. If your plums are small, then more of them will fit in the jar and the weight of the plums for pickling will also be greater.

Pour in hot marinade.

Roll up the sterilized (boiled) lids.

Turn over to check if the jars are rolled up tightly and if they are not leaking.

And put it away for storage in a cool place. You can eat plums pickled for the winter 40 days from the date of preparation.

Bon appetit!

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Today we want to offer several recipes for non-traditional plum preparation - pickled plums for the winter. Most housewives consider storing plums for the winter as a sweet addition to dinner. They often pamper their loved ones with plum jam, plum compote and nothing more. Many people don’t even realize that these dark blue fruits can be pickled for the winter. Pickled plums are very popular among those people who once tried this wonderful winter snack and it won their hearts.

There are many different recipes for making pickled plums. In this article we want to offer some of the most popular ones. Choose the one that is more suitable for you, and we hope it will take its rightful place among your winter outfits. Let's get started and see how to pickle plums for the winter.

The Ugorka variety (also called Hungarian) is very suitable for preparing pickled plums. The fruits need to be taken ripe or even slightly unripe. Overripe and spoiled preparations are not suitable for this type. The plums must be thoroughly rinsed under running water, the remaining stalks removed and dried.

Plums prepared according to the recipe below can be used as a side dish for any meat product. The marinade can be poured over the poultry when cooking in the oven or added to it, giving them a refined taste.

Preparing pickled plums will take a lot of time, but believe me, it's worth it.

You will need the following ingredients:

• Plum (dense, slightly unripe fruits) - 3 kilograms;
• Sugar - 1.2 kilograms;
• 9% table vinegar - 1 glass (250 ml);
• Cloves - 10 pieces;
• Hot pepper - 10 peas;
• Ground cinnamon - 1 teaspoon;
• Bay leaves - 4 pieces.

Take plums that are dense, maybe even a little under-ripe. Overripe ones are not suitable, they have too thin skin and are too soft. During the cooking process they will simply burst and spread apart. It is better to make jam or compote from overripe fruits. Wash the plums thoroughly under running water and remove the stems. Place the washed fruits on a kitchen towel or paper napkin and let them dry.

Using the sharp tip of a fork, pierce each plum. You need to pierce deeply, almost to the bone.

Place the prepared plums in a suitable enamel bowl and set aside. It's time to make the marinade.

To prepare the marinade, take an enamel pan. Place all ingredients in it except cinnamon and of course plums. Place the pan on the stove and bring to a boil, stirring and dissolving the sugar. The marinade will turn out thick, this should not bother you. In the future, the plum will give up its juice, thereby increasing the quantity and decreasing the thickness of the marinade.

Pour the boiling marinade over the plums. Cover the bowl with a towel or cling film and leave at room temperature for 10-12 hours. It is best to do this in the evening.

After the time has passed, pour the marinade into a suitable pan, place on the stove, and bring to a boil. Pour the boiling marinade over the plum again, cover with a towel and leave for another 10-12 hours.

Place the cooled plums in prepared (sterilized) jars. Place the marinade on the stove, bring to a boil, boil for 5 minutes and pour the hot plums into the jars. Seal with lids and after cooling, store in a cool place.

To prepare, take:

• 7 kilograms of plums;

For the marinade:

• 1 liter of 9% vinegar;
• 3 kilograms of sugar;
• 1 package of bay leaf (10 grams);
• A pack of allspice, not ground;
• 10 carnations.

Place the plums, previously washed and dried, in a pan or other suitable container.

In a separate bowl, mix the ingredients for the marinade and bring to a boil.

Pour the boiling marinade over the plums and leave to cool to room temperature.

Then drain the marinade, put it on the fire again, let it boil, boil for 2 minutes. Pour in the plums again and let cool to room temperature again. We carry out this manipulation 5 times. Drain the marinade 6 times and place the plums in sterilized jars.

Boil the drained marinade and pour it into the jars of plums. Roll up the lids.

Another recipe for an original, tasty snack for the winter is pickled plum with garlic. This pickled plum is a great addition to a dish of fried meat or baked poultry.

To prepare this simple sweet and sour snack with a pleasant piquant taste, take one kilogram of plums. Plums, as in previous recipes, should be firm. The Hungarian variety is best suited. Wash the fruits and dry them. Then, using a thin stick, carefully squeeze out the seeds, while the plum should remain intact. You can use a Chinese stick or pencil. Or you can, without completely cutting off the “cap” of the plum, carefully remove the pit with a knife.

Prepare the marinade. Pour 400 milliliters of 10% vinegar into the pan, add 600 milliliters of water, or select the ratio of water and vinegar to obtain a 3-4% vinegar solution.

Add 250 grams of sugar, 6-8 clove buds, a small cinnamon stick or half a teaspoon of ground cinnamon to the pan. Add 5-6 peas of allspice.

Place the marinade over medium heat. When it boils, reduce the flame to low. The sugar should completely dissolve.

While the marinade is simmering on the stove, stuff each plum with a clove of garlic. Place the garlic in the place where the pit was. Cut large garlic cloves in half.

Place the stuffed plums in clean jars. It is best to use small jars of 300-400 milliliters. Fill the jars with fruits with hot marinade to the top, evenly distributing the spices among the jars. Seal with metal lids. After the preservation has cooled, put it in a storage place. Plum marinated with garlic will be ready in a couple of months, when it is thoroughly soaked in the marinade.

Pickled plums with mustard for the winter

This recipe does not involve sealing; the jars will be closed with nylon lids.

To prepare pickled plums with mustard you will need 2 kilograms of plums. As in previous recipes, the best varieties are “Ugorka” (“Hungarian”) or “prunes”.
Sort the plums, rinse thoroughly, remove the stems and dry.

Take half-liter jars, wash and sterilize. Pierce the plum with a needle in several places and place it relatively tightly in the prepared jars.

Prepare the marinade. Pour 1 liter of clean water into the pan, add 120 grams of sugar, one tablespoon of salt and spices to taste. Allspice, cinnamon, cloves and always bay leaf are usually added as spices. Place on the stove and bring to a boil, dissolving the sugar and salt. Remove from heat, add a teaspoon of vinegar and a tablespoon of dry mustard powder. Mix well.

Pour marinade into jars of plums, close with nylon lids and place in a warm place for 3-4 days. Then place it in a cool and dark place for storage. In about a month you can take a sample.

Do you like winter preparations with mustard? Then we advise you to cook.

To prepare plums like olives you will need:

• About 800 grams of plums;
• Two tablespoons of vegetable oil (preferably olive);
• Eight teaspoons of sugar;
• Five teaspoons of salt;
• Five teaspoons of 9% vinegar;
• 10 buds of cloves;
• 4 bay leaves.

From this amount of ingredients you get 2 liter jars of plums marinated like olives.

The process of preparing plums is the same as for regular pickling: sort through, remove the roots, rinse, and dry on a towel. Fire each fruit with a needle or toothpick in several places.

Take two sterilized liter jars and evenly spread the spices into them first, then place the plums.

Fill the jars with boiling water and leave for 5 minutes. Carefully drain the water into a saucepan, add sugar, salt and vinegar, and bring to a boil. Pour the hot marinade over the plums and leave for no more than 5 minutes. Drain the marinade again and bring it to a boil. Add a spoonful of vegetable oil to the jars. Pour hot brine and roll up the lids. Wrap the inverted jars and, after cooling, put them in storage.

After reading this article, we hope that the question of how to pickle plums for the winter will no longer arise.

And in conclusion, we would like to recommend you a few recipes, which you will find by following the link.

Good luck with your winter preparations!

Pickled plums are an unusual but quite tasty side dish that goes well with any meat, fish and cheese. They are able to give the most ordinary dish new, hitherto unknown flavor colors. You will not regret if you prepare pickled plums for the winter using our simple but tasty recipes.

Before you start cooking

1. Choose sweetish, but slightly unripe dark plums for pickling for the winter, that is, they should be firm. Juicy and soft plums are not suitable - they will spread during the heat treatment stage.
2. Of course, before using them you need to wash them thoroughly and wipe them dry.
3. To prevent the skins of the plums from cracking when adding boiling marinade, pierce each of them with a toothpick or needle a couple of times.
4. Be sure to use plums for pickling for the winter. After rolling, each jar must be turned upside down, covered with a towel or blanket and wait until it cools completely. It is recommended to keep the finished pickled cream in a dark place at a temperature of 6-12 degrees.
5. By the way, the marinade that remains after you eat all the plums can still benefit your stomach. After all, any meat goes well with it! Its addition will affect the taste of the dish in the best possible way, giving it a piquant fruity tint.

Recipes for pickled plums for the winter

Would you like cream with cognac? Or maybe you prefer it spicier? We invite you to familiarize yourself with four different options for preparing pickled plums for the winter.

Components

• Plum - 0.6-0.8 kg;
• Water - 0.3 l;
• Granulated sugar - 0.2 kg;
• 9% vinegar - 0.05 l;
• Cognac - 4 tbsp. l.;
• Table salt - half a teaspoon;
• - half a tsp;
• Dried cloves - 3–4 buds;
• Black pepper - 3-4 peas;
• Allspice - 1–2 peas.

How to cook

Take a saucepan of the appropriate size, pour water into it, put it on the fire and wait until it boils. After that, reduce the heat to medium, throw in the granulated sugar and table salt, and then stir until they dissolve.

Now add vinegar, cinnamon, cloves and peppercorns. Reduce the heat to low and stir the marinade lightly until you feel it thicken. Feeling the consistency of the mass, pour in the cognac and continue stirring for a couple more minutes.

Place the pre-washed plums in a deep container, but not yet in a jar. Pour in the hot marinade and forget about the plums in the marinade for 50-60 minutes right on the kitchen table. Then pour the marinade back into the pan, put it on high heat, wait until it boils and pour it back into the drains. And after an hour, do the same thing again.

That is, you need to do this three times in total. After the last pouring, waiting for an hour and draining the marinade, transfer the plums to the jar while it comes to a boil. Now pour them into the rolling jar, and, in fact, roll them up.

Components

The amount of ingredients is calculated for two half-liter jars:

• Plum - 0.6-0.8 kg;
• Water - 0.4 l;
• Hot pepper - 2 pcs.;
• Granulated sugar - 2 tbsp. l.;
• Apple cider vinegar - 2 tbsp. l.;
• Dried cloves - 4-6 buds;
• "Bay laurel" - 4-6 leaves;
• Allspice - 4-6 peas;
• Dried star anise - one star.

How to cook

Pour water into the pan, put it on the fire and wait until it boils. Reduce the heat and add clove buds, granulated sugar, allspice peas, bay leaves and star anise. Keep the mixture for another 4-6 minutes over medium heat, stirring it lightly.

Place whole hot peppers and plums in a deep container, but not yet a jar. Pour in the boiling marinade and keep it there for 15-20 minutes. Pour the liquid back into the pan, boil again and again pour it into the container with plums and peppers to leave for another 20 minutes.

Place the plums in pre-sterilized jars. Don't forget to put one pepper in each of them. Pour the marinade into the pan again, add vinegar and bring the liquid to a boil. Pour boiling marinade over future pickled plums for the winter and seal the jars.

Components

• Plum - 1-1.5 kg;
• - 2 heads;
• Water - 0.5 l;
• Granulated sugar - 160 g;
• Table salt - 1 tsp;
• “Lavrushka” - 2 sheets;
• Allspice - 3-5 peas;
• Dried cloves - 3-5 buds;
• 9% vinegar - 0.05 l.

How to cook

Peel the garlic. Large cloves - cut thickly, and leave small ones as is. The pieces should be about the size of a plum pit. Cut each cream lengthwise so you can remove the bone and insert the garlic in its place.

Pour water into an appropriately sized saucepan, add granulated sugar and table salt, then place on high heat and wait until it boils. Reduce heat and simmer for 3-4 minutes, stirring slightly until everything dissolves.

Place bay leaves, peppercorns and clove buds in pre-sterilized jars, and place plums stuffed with garlic on top of them.

Pour the boiling marinade into it, but do not roll up the jar yet, but wrap it in a blanket and leave for 45 minutes. After this time, drain the liquid back into the pan, pour in 50 ml of vinegar, bring to a boil, then reduce the heat and cook for another 3-4 minutes, while stirring the liquid a little. Pour the boiling marinade into a jar of plums stuffed with garlic for the winter and roll it up. Don't forget to turn over, wrap, cool and store the jars in the dark and cool.

Components

The amount of ingredients is calculated for two liter jars:

• Plum - 1-1.5 kg;
• Garlic - 2 heads;
• Water - 0.8-1 l;
• Granulated sugar - 150 g;
• Table salt - 1.5 tbsp. l.;
• Dill - half a bunch;
• Parsley - half a bunch;
• Cilantro - half a bunch;
• Black pepper - 18-22 peas;
• Allspice 18-22 peas;
• 9% vinegar - 0.075 l.

How to cook

Remove the skins from the garlic and finely chop the cloves. Chop the greens even finer and mix with garlic. Cut each cream lengthwise so you can remove the bone and insert the garlic mixture in its place.

Place the stuffed cream in sterilized jars. Throw peppercorns on top. Pour water into a saucepan and bring it to a boil, then pour it into the jars of future pickled plums, cover them with plastic lids and let stand for 15-20 minutes, not forgetting to cover them with a towel.

Now pour the water back into the pan, then add granulated sugar, table salt and vinegar. Without forgetting to stir the marinade, bring it to a boil over medium heat. Pour the boiling marinade into jars and seal them.

Pickled plums are a great addition to your usual diet. Not only do they retain all the beneficial properties of the fruit, but they also make an interesting side dish instead of the usual potatoes or pasta.

The best variety for pickling is Ugor (the more common name is Hungarian). There are many recipes for pickled cherry plum, but we will tell you about the most famous and easiest to make.

To prepare 2 liters of delicious pickled plums for the winter you will need:

• plums – 3 kg;
• sugar – 1.2 kg;
• vinegar 9% - 250 ml;
• cloves – 10 pcs;
• pepper – 10 pcs;
• bay leaf – 4 pcs;
• cinnamon – 1 spoon.

Take the fruit, remove the stem and leaves, wash it and place it on a towel to let the plums dry. Using a fork, pierce the fruit all the way to the seed. After this, we begin preparing the marinade.

We use an enamel pan, pour vinegar into it, put sugar, peas and cloves, put the container on the stove and bring to a boil. It is advisable to stir the mixture so that the sugar dissolves. Place the plums in jars and fill them with the hot mixture; leave the plums in the kitchen overnight.

In the morning, pour the marinade back into the pan and boil again, then pour the mixture over the fruit again, leaving the jar for 12 hours. After the required time, repeat the procedure, adding cinnamon to the marinade. Boil the mixture for 5 minutes and leave on the stove.

When both the fruits and the marinade have cooled, put the cherry plum into clean jars, boil the marinade again, boil it for 5 minutes and pour it into containers with the fruits. After closing the jars with lids, the pickled plums can be placed in the refrigerator for the winter.

There is another recipe for pickled plums for the winter. To prepare it you will need the same ingredients that we used in the previous recipe. But the seaming process itself is a little different.

1. On the first day, wash the plums, dry them on a cloth, and prick the fruits in several places with a needle or fork. Place the fruit in a saucepan. Prepare the marinade - pour water into a container and add all the seasonings except cinnamon. After this, pour the prepared mixture over the plums, cover the pan with a lid and leave overnight.
2. On the second day, drain the marinade and boil it again, pour over the fruits and leave for 24 hours at room temperature.
3. On the third day, repeat the procedure, adding cinnamon to the marinade and boiling for 2-3 minutes. Pour the solution over the plums and leave for 72 hours, covering the pan with a lid or tying it with a cloth.
4. Finally, put the plums with the marinade on the fire and boil for no more than 5 minutes. Immediately place the fruits in jars and roll them up. Turn them upside down, wrap them in a blanket, and leave them in the kitchen until they cool completely.

To keep pickled plums as long as possible, it is best to put them in the refrigerator.

We told you how to pickle plums for the winter. We hope you and your family will like our delicious cherry plum recipes. If you don’t want to waste time on marinating, prepare an equally healthy one.

Spicy cherry plum recipe with garlic

Have you ever tried pickled plums with garlic? This dish will replace the already rather boring canned cucumbers and tomatoes that every housewife rolls up. Pickled plums, complemented with spicy garlic, will not only effectively decorate your table, but will also become a tasty and unusual side dish for all meat dishes. The recipe for making Hungarian for the winter is quite simple.

First you need to purchase all the necessary ingredients:

• 2 kg plums;
• 3 heads of garlic;
• 300 g sugar;
• 100 ml vinegar;
• 7 pcs peas;
• 3-4 pcs of cloves;
• 750 ml water.

After this, we begin to prepare an incredibly tasty snack with garlic. Select medium-sized plums; it is best to take slightly unripe fruits. Rinse them under water and dry on a towel. After this, you should remove the bone, for which you need to make a small incision on one side.

By the way, the Eel or Hungarian variety is best suited for seaming - the seeds are obtained very quickly and easily.

Next, we begin to peel the garlic, and if the fruits are too large, cut them in half. Place a clove of garlic inside each fruit where the cut was made. After this, sterilize the jars, where you place the cherry plum stuffed with garlic.

Now you need to prepare the marinade. To do this, put water (about 100 ml) to heat in a saucepan, then add sugar, cloves and pepper, stir and boil for 2-3 minutes. Finally, add vinegar and turn off the stove.

Fill the plums with the resulting mixture to the very top. Finally, roll up the jars, turn them upside down and wrap them in a towel or blanket - after three days they can be stored in the refrigerator.

This recipe for pickled plums for the winter is very simple; after trying this dish once, you will no longer be able to do without tasty and aromatic plums on your table.

Is it possible to prepare cherry plum without sterilization?

Preparing pickled cherry plum according to the previous two recipes has one drawback - it takes too much time. It is possible to prepare pickled plums without sterilization. Let's look at the detailed recipe.

You will need:

• 1 kg Hungarian plum;
• 0.5 liters of vinegar 9%;
• 700 g sugar.

To prepare pickled plums, you must first wash the fruit well, remove the pit by making a thin cut with a knife. Next, put all the fruits in a saucepan, while simultaneously making the marinade (mix sugar with vinegar, boil the solution). After this, pour the mixture over the fruits and cover the pan with a lid. After 24 hours, boil the marinade again and pour in the plums, repeating the procedure 3-4 times. Pour the cherry plum into jars, roll them up and put them in the refrigerator.

We told you how to pickle plums for the winter - all you have to do is buy the fruits and start preparing a tasty and healthy side dish.

Among the many fruits, I most often prefer plums. They have a rich taste and color, so winter preparations made from them are simply wonderful. Everyone is used to making plums, sweet preserves and jams. These preparations are known to many and today you will not surprise anyone with plum jam or rich burgundy compote. This conservation is familiar to everyone from childhood. My recipe today will surprise many, since not every housewife prepares pickled plums for the winter without sterilizing them with pits. Every housewife can master the recipe. The taste of plums is spicy, aromatic and indescribably delicious. You can offer them to every guest and be sure that everyone will like it. It is convenient and quick to close pitted plums for the winter, so it will take you minimal time to roll them up. I often bring plums from my grandmother, because she has three plum trees in her garden. I collect a whole bucket of plums and take them home by train. At home, I make all sorts of recipes for the winter without any problems.



Required Products:
- 1 kg blue plums,
- 1 liter of plain water,
- 300 grams of granulated sugar,
- 3 peas of allspice,
- 150 grams of table vinegar,
- 6-7 buds of dried cloves,
- 1 tea. l. ground cinnamon.




In order to prepare pickled plums, I will need a marinade. I start preparing it with sugar syrup. I boil water and add sugar. I stir several times until the sugar melts completely.




I add spicy spices to the marinade: sweet peas (several peas), ground cinnamon and cloves. The spices are perfect for plums.




I boil the marinade, then remove it from the heat.




I rinse the plums with water and they are ready for rolling.




I immediately place the plums in sterilely washed jars. I fill the jars with plums to the top.




I pour the aromatic marinade over the plums and let them sit like this for 10-15 minutes. The plums will release juice and the marinade will begin to turn purple.




I drain the marinade from the jar and boil it again, since it has cooled down quite a bit. At this stage I pour vinegar into the marinade.




The second time I pour the hot marinade with vinegar over the plums.




I screw it on and put the lids on the jars. All that remains is to insulate the cans with a “fur coat”.




I will keep pickled plums with pits in this way all winter and, in any case, open the delicious delicacy and treat everyone. Bon Appetite!
And be sure to try it