Pickled plums for the winter - a quick and easy recipe
Plums are usually associated with dessert - pies, jelly, marmalade, jam, pastille and other sweet goodies come to mind. Therefore, for many it will be a discovery that from these berries you can prepare a savory snack for meat and even harvest it for the future.
Piquant plums in a marinade with the addition of fragrant spices - cinnamon, allspice and cloves are prepared very quickly and simply, but they turn out amazingly tasty. Our workshop will show how to pickle such plums for the winter. We advise you to prepare at least a jar for the sample!
Ingredients per 1 liter jar:
- plums –800–900 g (depending on size and shape) - how much will fit;
- natural vinegar (apple, wine) - 1.5 tbsp. l .;
- sugar - 2 tbsp. l .;
- salt - 0.75 st. l .;
- cloves - 3-4 pcs.;
- allspice - 4-5 pcs.;
- ground cinnamon - 0.5 tsp;
- purified water - as needed.
How to pickle plums for the winter
For pickling, it is better to choose almost ripened plums, and from soft fruits it is better to prepare jam, jam or pastille. Carefully sort through the plum, put in a deep bowl and pour cold water. After half an hour, drain the water, and wash the fruits well, tear off the tails.
Marinate plums according to this recipe can be whole (with a stone) or halves. In the first case, you need to pierce each drain in several places with a toothpick so that the marinade penetrates as deep as possible, to the very bone - then the workpiece will be stored for a long time and will not become acidic.
In the second case, it is necessary to cut the fruit in half and remove the seed.
Prepare jars: wash with baking soda, rinse with boiling water or sterilize. Arrange the prepared plum on the banks.
Cover the jars with clean, boiled lids, let stand for 10-15 minutes. So the plums are steamed, and the workpiece can be corked without subsequent sterilization.
If you prefer to sterilize preservation, you can skip this step, and immediately proceed to the preparation of the marinade.
Drain the cans into a heatproof container, add sugar.
Pour in salt.
Put ground cinnamon in the same place.
Add cloves and peas of allspice. Put the marinade on the stove, bring to a boil and boil for 2-3 minutes.
Remove from heat and add vinegar.
Pour the marinade with spices into jars with plums. Cork with caps.
Cool under a thick towel or blanket. Take cooled cans with pickled plums to the cellar or store in the refrigerator until winter.
Plums are piquant and aromatic, their sweet and sour taste is emphasized by spicy spices. Serve as a snack for meat dishes or cheese slices.
Bon Appetit!
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