Pickled plum recipes for the winter. Pickled plums for the winter - a quick recipe

Pickled plums will surprise and delight your guests with their unexpected taste. Because of the spices, it resembles oriental dishes. Sweet and sour and aromatic. An open jar can be stored for a long time in the refrigerator under a nylon lid. We usually roll it up with metal lids and store it in the basement. The recipe contains data for 1 serving. We usually cook at least three. The plum should have a good pit. We used Hungarian.

Let's start preparing a snack ...

To prepare pickled plum snacks for the winter, we need the products on the list.

Wash the plum thoroughly and pierce it 2-3 times with a fork.

We cook syrup from vinegar, water and sugar.

Fill the plum with hot syrup and set it aside for a day, covering it with a lid. After a day, put the plum in a colander, and bring the syrup to a boil. Put the plum back in a saucepan and fill it with boiling syrup. We poured boiling syrup twice. Again we leave in a saucepan for a day under a closed lid.

Preparing spices.

For the third and last time we drain the marinade from the plum and send it to the fire. We transfer the plums to sterilized jars. Put spices in each jar and pour the plums with boiling marinade. We immediately roll up the cans or screw them with lids. Pickled plum snack bars are ready for the winter!

There are many different recipes for making jam, jams, plums compotes. These are all sweet dishes. In order not to break the tradition of baking meat in prunes for the New Year's table, you must have pickled plums on hand. Although prunes are indicated in the recipe, which most housewives regard as an indication for the use of dried fruits, it is better to take fresh plums. Prunes are the fruits of the Vengerka plum variety.

Pickled plums are always delicious

The choice of the "Vengerka" variety for the marinade for the winter is not accidental. It has less juice, which makes the berries suitable for drying. The pulp of this variety is fibrous, which is perfect for complementing meat dishes... The strong aroma discourages the specific flavor of the game.

For cooking you will need:

1.5 pitted plums;
1 liter of water;
150 g granulated sugar;
1 teaspoon salt
5 pieces. cloves;
5 pieces. sweet peas;
8-10 coriander seeds;
30 ml of vinegar essence.

The pulp of this variety is fibrous, which is perfect for complementing meat dishes

Cooking method:

The plums are separated from the stalks and washed thoroughly.
Their peel must be pierced in several places with a wooden toothpick.
The berries are stacked in tight rows in small jars.
The water is boiling. After boiling, sand, salt, spices are added to it. The marinade is boiled for a couple of minutes. Then vinegar is added to it.
With brine, jars with "Hungarian" are poured with marinade up to the upper edge of the neck and covered with lids.
After 5 minutes, the marinade is poured into a saucepan, brought to a boil again.
The jars are again filled with marinade and covered with lids.
Before seaming, after 7-10 minutes, it is topped up to the level of the middle of the neck of the marinade can. Cans are rolled up with metal lids.
After seaming, the cans must be turned upside down and wrapped.

It is necessary to remove the blanks for storage after their final cooling. This may take several days.

Hungarian woman marinated from her own juice

Products for the preparation of marinated "Vengerka":

1.5-2 kg of ripe dense fruits without damage;
10 liters of overripe, soft, bursting plums without signs of fermentation and decay.
1 kg of granulated sugar;
A glass of 9% vinegar.

It turns out very tasty

Cooking method:

The plums intended for the preparation of the marinade are thoroughly washed and sent to the juicer.
While the juice is being prepared for pouring, the main part of the berries is cleaned of the stalks and washed. Before placing in jars, the peel of the plum must be carefully pierced in several places.
Sugar is added to the resulting juice. The pan is set on fire. The syrup is heated with constant stirring until the sand is completely dissolved.
Bringing the juice to a boil, add spices and vinegar to it.
Plum cans are filled with pouring. Leave on the table for 5-10 minutes.
The brine is poured back into the pot, brought to a boil, and poured back into the jars.
He needs to be given a few minutes to fill in the gaps between the berries and expel air bubbles.
The required part of the filling is topped up before seaming.

If you don't have a juicer on hand, you can make juice using a juicer. Juice with and without pulp is suitable for cooking fruits in its own juice. The resulting plum marinade can be used to make sauces.

Pickled plums (video)

Pickled plums as olives or olives: a step by step recipe

No vegetable oil is required for the preparation of "olives". "Olives" are distinguished by their fat content. The greatest similarity of products will give olive oil.

For your information! Olives and olives are the fruits of the same tree, harvested at varying degrees of ripeness.

Plums as pickled olives

This recipe is good for rolling plums that have not had time to fully ripen and collect juice. Mostly these are varieties of blue autumn plums. Plums should turn out to be salty, like olives, so their marinade is similar to what is prepared for porcini mushrooms and aspen mushrooms.

For cooking you will need:

1 kg of plums;
700 ml of water;
1 tablespoon of sand;
1 tablespoon fine salt
125 ml table vinegar;
125 ml of vegetable oil;
1 gr. ground cinnamon;
5 pcs. sweet peas and cloves.

This recipe is good for rolling plums that have not had time to fully ripen and collect juice.

Unripe fruits are taken due to the fact that at this time plums are most similar in texture and taste to olives.

Cooking method:

Washed fruits must be doused with boiling water to make them soft and susceptible to the marinade.
A pan with water intended for the marinade is sent to the fire.
All other ingredients, including plums, are added to the boiled water.
After boiling water with drains, the gas is instantly turned off.
Plums are caught with a slotted spoon and placed in prepared jars.
Jars filled with plums are filled with marinade.

The difference between pickled green plums and olives is the stone, which is very difficult to remove practically at home without damaging the appearance of the berry.

Pickled plums with tomatoes at home

It is more convenient to make a blank according to this recipe in large jars.... Seeing this recipe with pictures, I want to immediately implement the blank. Pictures do not convey taste, but they also look very appetizing.

The ratio of plums and tomatoes is approximate:

9 kg tomato:
5 kg plums;
500 gr. onions;
Several dill umbrellas;
Oak, black currant, cherry leaves;
20-25 grains of cumin;
Garlic;
5 liters of water;
300 gr. salt;
300 gr. granulated sugar;
1 liter of 4% table vinegar.

It is more convenient to make a blank according to this recipe in large jars, but you can also in small

Perhaps this is the best recipe for preparing a plum and tomato snack for meat, which does not require prolonged sterilization or cooking of the product. The approximate cooking time is 1 hour.

A pot of water is placed on the stove.
The ingredients are washed under warm, but not hot, running water.
Punctures are made over the entire area of the fruit with a pointed match or a toothpick. This is necessary so that the skin does not burst or peel off when it comes into contact with hot water.
At the bottom of each can are leaves, dill umbrellas, several semicircles of onions, peeled cloves of garlic.
Next, the main ingredients are laid in layers - tomatoes and plums. Due to the difference in their sizes, there will be few gaps.
Sugar, salt, spices are added to the boiled water. After 2-3 minutes, vinegar is added. After boiling, the marinade turns off immediately. It is poured into jars hot.
After 10 minutes, it must be drained into a saucepan and boiled again.
Filling the jars with marinade a second time, they should again be kept for about 10 minutes.
Again the marinade is drained and boiled.
The third, last fill is done in the same way as the previous two. Just before seaming the cans, it is required to fill the vacant space with marinade. It remains only to roll up the cans.
Despite the repeated heating of water, there is no full guarantee that all layers of raw materials received the same heating. To warm up all the tomatoes and plums of the lower layers, the jars must be turned upside down and covered with a cotton blanket.

Skin punctures do not provide a 100% guarantee that the skin will not burst. To preserve the appearance of vegetables and berries as much as possible, it is necessary to pour the marinade into the jar with a ladle.

Pickled plums with green tomatoes

5 kg of green tomatoes;
3-4 kg of ripe plums;
1.5 kg of onions;
800 gr. carrots;
Salt - 150 gr.;
Sugar - 200 gr.;
Vinegar 9% - 250 ml;
Vegetable oil - 250 ml.

Cooking method:

Cut green tomatoes into thin slices.
an incision is made along the fetus. Bones are removed from them. Each half is divided into 4-5 pieces.
The onion is cut into half rings.
Carrots are grated and fried.
A little oil is poured into the bottom of the pressure cooker. After that, all vegetables and plums are transferred to the pan.
Having closed the pan with a sealed lid, it must be put on a "medium" heat.
After boiling the berry-vegetable mixture, the gas must be reduced. Cook over low heat for at least 40 minutes. The readiness of the dish is determined by the softness of the tomatoes.
Salt, sugar, spices and vinegar are added to the prepared dish on gas. After thorough mixing, the pickled appetizer with plums is laid out in jars, covered with lids. In refrigerators, it can be stored in plastic food containers.

Spicy pickled plums (video)

Plums for the winter can be prepared in different ways. Traditionally, they are used to make jam, compote, preserves, that is, sweet preparations. In addition, sauces, ketchups, dressings, adjikas with the addition of this fruit are very popular. Pickled plums are a delicious side dish and a spicy touch to many everyday dishes. Procurement recipes are very diverse.

Plums for the winter can be prepared in different ways.

Ingredients:

8 kg plums (eel);
2.6 kg of sugar;
1 liter of 9% acetic acid;
10 laurel leaves;
20 gr. black peppercorns.

Workpiece:

Wash the fruits thoroughly, tear off the stalks, put them in a deep saucepan or bucket. It is very important that the fruit is firm, even with green barrels. From soft and overripe fruits, harvesting will not work.
Cook sweet and sour marinade. To do this, pour acetic acid into a saucepan, add sugar, laurel and pepper. Stir, bring to a boil, cook for 2 minutes. If you want the marinade to be sweeter, add 200 gr. more sugar.
Pour the jars with the finished marinade.
Put a flat plate on top of the plums and press with a load, leave it overnight so that they give juice.
Over the next 5 days, pour the marinade from the pickled fruits, preferably with laurel, let it boil, cook for a couple of minutes, fill the fruits again, cover with a lid.
On the 6th day we sterilize clean cans, boil tin lids.
Pour the marinade into a saucepan, send it to the stove to boil.
Put pickled fruits in sterile jars, preferably laurel and a few peppers in jars.
Pour the marinade, roll it up.

When the cans are completely cool, we 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 of sugar;
1.5 tsp aspirin;
8 gr. ground cinnamon;
Carnation;
rum (vodka, cognac).

The best recipes for making pickled porcini mushrooms

The appetizer is prepared quickly

Workpiece:

We wash the fruits well, take out the bones, put them in a deep bowl.
Pour granulated sugar, cinnamon, a few clove buds on top, knead aspirin tablets into powder and add in the required amount. Mix everything well. We leave for a day. Stir periodically.
In the morning we sterilize clean jars and lids, put prepared plums in them.
Pour 20 ml of alcohol into each jar. We roll up and put away for storage.

Hungarian in marinade

Ingredients:

6 kg of plums (Hungarian);
1.6 kg of granulated sugar;
500 ml of 6% acetic acid;
3 liters of water;
40 carnation buds;
7 gr. cinnamon.

This piece is incredibly sweet.

Workpiece:

My fruits, remove the stalks, blanch for 2 minutes.
We make a filling from water, granulated sugar and vinegar.
Pour 7 inflorescences of cloves, a pinch of cinnamon on the bottom of the cans, put fruit tightly on top.
Fill with boiling brine, roll up.
We put the cans to be sterilized at 90 degrees. 500 ml - a quarter of an hour; 1 l - 25 minutes; 3 l - 40 min.

We put it away for storage.

Pickled plums

Ingredients:

1 kg of plums;
600 ml of water;
170 g Sahara;
60 ml 9% vinegar;
7 pcs. black peppercorns;
5 pieces. fragrant;
7 carnation flowers;
5 bay leaves;
4 garlic heads;
10 gr. salt.

Lack of sterilization allows you to complete the workpiece quickly and easily

Workpiece:

Divide into cloves and peel the garlic, cut in half lengthwise.
Wash the fruit, tear off the tails, cut on the side, take out the bone. Instead of a seed, put the garlic inside.
At the bottom of the seaming containers we put bay leaves, cloves buds, peppers, on top of a plum, do not ram.
Cook the marinade. We are waiting for the water to boil, put sugar, salt and vinegar in it.
Pour the marinade into the plums. Let it brew for 30 minutes, pour the marinade into a saucepan.
Boil again, fill in the fruits, close with sterile lids.

Recipes for delicious pickled watermelons in jars for the winter

Plum-olives

Ingredients:

2 kg of dense plums;
500 gr. Sahara;
80 gr. salt;
60 ml of 9% acetic acid;
80 ml of vegetable oil;
24 carnation buds;
12 laurel leaves;
water.

Workpiece:

We sterilize clean jars, pour boiling water over the lids.
We wash the plums, remove the tails.
Put 6 carnations and 2 laurels at the bottom of the cans, load the plums tightly on top.
Fill the jars with boiling water without spices. Let stand for about five minutes, until the fruits soften and crack.
Pour water from cans into a saucepan, sugar, salt, pour acetic acid. Let it boil.
Fill the fruits with the prepared brine, let it brew for 7 minutes, drain and boil again.
Before pouring 3 into all the jars, pour 25 ml of oil. We fill the cans, roll up.
We remove the cooled cans in a cool place.

To make salted plums look even more like olives / olives, use balsamic vinegar instead of regular vinegar and drizzle with unrefined olive oil before serving.

Plum tomatoes

Ingredients:

3 kg plums;
2 bunches of parsley;
3 onions;
90 gr. salt;
3 kg tomato;
horseradish leaves;
12 cloves of garlic;
260 g Sahara;
15 pcs. black peppercorns;
90 gr. 9% acetic acid.

The workpiece turns out to be unusual

Workpiece:

Ripe dense plums and my tomatoes, tear off the tails, make several punctures of the forks in the area of the stalk.
Put horseradish leaves, parsley, garlic cloves, laurel and pepper on the bottom of clean cans.
Lay the fruits in layers or in a chaotic manner with chopped onion rings.
Pour boiling water into jars, let stand for 20 minutes.
Pour water into a saucepan, sugar, salt, acidify with vinegar. We are waiting for it to boil.
Pour the fruits with hot brine, roll them up with lids.

We are waiting for a complete cooling, we put it in the cold.

Pickled plums are considered a savory snack for the winter. There are many recipes for preparing these fruits, but any of them will be to the taste of a gourmet. Some of the recipes will be presented in the article, novice cooks will be able to choose the option they like.

Plum blanks for the winter

Most often, sweet desserts are prepared from plums: jams, confitures, preserves, marshmallows, compotes. Some varieties are used for home wines. This is an incomplete list of options for which fruits with a stone are suitable. Plums can be pickled with or without garlic for the winter. The finished dish with sweet and sour syrup resembles a compote.

But added during pickling, cinnamon, cloves, allspice, garlic and other spices give the berries a special taste. The appetizer is an excellent side dish for meat for everyday use. A fragrant dessert is also appropriate on a festive table with a glass of red wine.

How to pickle plums

Before marinating, prepare the products and the necessary accessories, which will be discussed below.

Plum selection

The first point to pay attention to is the choice of fruits. Plums must be intact and strong without deformation or damage. You need to marinate only underripe elastic stone fruits so that they retain their shape during processing. Overripe specimens are not suitable for conservation, since by the time they are ready they will turn into porridge.

Advice! Before pickling, it is advisable to taste the fruits: if they have a bitter skin, then they will not work. More often pickled varieties "Hungarian" (popularly called "Ugorka") or "Renklod".

Preparing drains

First, they are sorted out in order to separate the garbage and conduct an audit: remove substandard copies. Then the fruits are thoroughly washed until the water becomes clear. For pickling for the winter, the bone is removed or left, which determines the recipe. When preparing, they act in different ways:

if fruits with seeds are needed, then 2-3 deep punctures are made in them with a toothpick so that they do not burst from boiling water;
if you need to remove the bones, then each plum is cut in half on one side only.

Some recipes do not involve boiling, but blanching. For this operation, choose a deep dish in which the water is brought to a boil. Blanch the plums before marinating for the winter with a colander. In this bowl, the fruits are dipped in boiling water for 2-3 minutes, depending on the size. Allow to cool and dip again, repeating the action up to four times.

As a result, a protective shell is formed, neither the taste, nor the color of the fruit, nor the content of vitamins from a quick heat treatment does not change. The third point is the preparation of the marinade. When cooking the brine, add the seasonings and spices provided by the recipe.

Important! According to doctors, plums should be consumed to prolong youth.

Preparing cans

Plums should only be placed in sterilized jars. They are first washed in hot water with soda, then steamed over steam. You can use an oven or microwave for sterilization.

Pickled plums for the winter without sterilization

Below are two options for pickling plums without sterilization. You can choose which one tastes better after tasting each one.

Recipe number 1

To prepare pickled plums without garlic according to the recipe you will need:

2 kg of fruits;
1.2 liters of water;
320 g granulated sugar;
150 ml of 9% table vinegar;
12 carnation buds;
2 g ground cinnamon;
4 allspice peas.

This recipe for making pickled plums for the winter is considered the best because of its simplicity. But most importantly, filled jars do not need to be sterilized, which confuses novice cooks. Cooking features:

Wash the sorted plums thoroughly, dry on a towel. Since pitted fruits will be used for pickling for the winter, each plum must be pierced deeply. Then fold them tightly into clean, steamed 1L jars.
Pour cold water into a saucepan, add all ingredients except vinegar. Bring the liquid to a boil and cook the marinade for 2-3 minutes. As a rule, foam appears on the surface, it must be removed.
Pour the contents of the jars with boiling marinade, cover with lids. After 15 minutes, pour the liquid into a saucepan and boil again. Pour the brine over the jars. Repeat the procedure one more time.
Before the last pouring, pour 50 ml of vinegar into each jar, add the marinade to the top and roll up.
Until it cools completely, keep the jars turned upside down under the "fur coat".

You can store containers in any cool place where the sun's rays do not penetrate.

Option number 2

Marinating according to this recipe is designed for 5 days. In the morning and in the evening, you need to fill the plums with boiling marinade. The cans are rolled up after the last filling and put away for storage. You will have to be patient, but the result is worth it: the plums are delicious.

Attention! According to this recipe, the “Ugorka” variety is chosen for pickled plums.

To prepare a tasty preparation for the winter, you need a small set of products:

1 kg of blue or yellow fruit;
½ tbsp. water;
100 ml wine vinegar;
10 tbsp. l. granulated sugar;
8 bay leaves;
6 carnation buds.

The recipe does not include garlic, but you can add it yourself.

The ingredients listed in the list can always be taken in large proportions. Rules for preparing pickled plums for the winter:

First, they deal with plums: they carefully sort out, wash, remove the stalks and petioles. You do not need to remove the bones, but it is worth piercing each fruit with a toothpick.
In a large container with a thick bottom, lay out whole plums, on them a bay leaf. Layers continue until the fruit runs out. Put carnation buds on top.
Then the marinade is prepared. The amount of water indicated in the recipe is poured into another container, sugar and vinegar are added. The marinade is boiled, stirring from time to time. The resulting foam is removed from the surface.
The sugar should be completely dissolved. Sometimes crystals remain, but they are not a hindrance.
Prepared plums are poured with boiling marinade, cover the pan with a lid and set aside until evening. At least 12 hours should elapse between fillings.
In the evening, the marinade from the pan is poured into another dish, put on the stove to boil for no more than 2 minutes. While the brine is boiling, the fruits are poured.
The next time the pouring is done in the morning. And so they continue for three more days.
The marinade increases in volume each time, as the plums give up their liquid. In addition, it becomes dark, thick and full.
On the fifth day in the morning, the fruits are poured again. In the evening, the plums are removed from the pan and laid out quite tightly in sterile jars. Prepared containers are poured to the top with newly boiled marinade and rolled up with metal lids.
They prepare a place on the table, put the jars, turn it upside down and cover it with a thick towel. In this position, the fruits pickled for the winter stand until they have completely cooled down.

Jars of pickled fruits prepared according to a "long-playing" recipe are stored in a cool place without access to light.

Plums marinated for the winter like olives

This recipe makes pickled plums to taste like olives. Even a novice hostess will not experience difficulties, everything is so simple and understandable. You can marinate even in the evening after work.

Remark! The disadvantage of the recipe is that the prepared appetizer must be eaten one of the first, since it is not stored for a long time.

To prepare a delicious snack for the winter, you need to take:

plums - 1 kg;
salt - 4 tbsp. l .;
sugar - 600 g;
wine vinegar - 200 ml;
lemon juice - 4 tbsp. l .;
cloves of garlic to taste;
bay leaf and cinnamon to taste.

Features of making pickled plum snack bar like olives:

Sort out dense unripe varieties "Vengerku" or "Renklod" and wash. To prevent cracking of whole fruits, prick them with a toothpick to the very bone.
Sterile jars are tightly filled with dried fruits, garlic cloves and bay leaves are placed on the bottom.
Pour vinegar into a small saucepan, add lemon juice and boil.
After 2 minutes, add cinnamon, granulated sugar and salt.
The marinade is immediately poured into the contents, hermetically closed. The jars turned over on the lid are covered with a thick towel.

When the contents have cooled, remove the jars anywhere, for example, on the bottom shelf of the kitchen cabinet or in the refrigerator.

Garlic pickled plums recipe

Garlic is also present in this recipe for a spicy preparation for the winter. But its application is non-standard. The cloves should be placed inside the plum instead of the stone. Garlic must be sized appropriately. Large teeth can be cut.

The composition of the recipe for pickled plums for the winter:

dense plums - 1 kg;
water - 600 ml;
granulated sugar - 5.5 tbsp. l .;
black pepper - 7 peas;
allspice - 5 peas;
carnation - 7 buds;
garlic - 5 heads;
salt - 1 tbsp. l .;
table vinegar 9% - 60 ml.

The nuances of the recipe:

Sort the fruits, wash. After making a lateral incision, remove the seed from each fruit.
Peel and rinse the garlic cloves and place one at a time inside the plum.
In dry steamed jars, put the seasonings provided for by the recipe for pickling plums for the winter: black and allspice peas, clove buds.
Fold the fruits neatly without tamping so as not to damage the integrity of the fruits.
Then you need to cook the marinade. Pour cold water into the dishes, after boiling, sugar, salt, add vinegar. The marinade needs to be boiled for about 5 minutes.
Pour the plums with boiling brine, stand for half an hour, then pour the liquid back into the pan.
Repeat the procedure, then roll up the cans with metal or new screw caps. Put on the lid, cover the jars with a warm towel. When the contents have cooled, remove the preparation for the winter in the marinade in a cold place.

Comment! After pickling, garlic loses its bitterness and is saturated with plum juice, so you should not be afraid to use it.

Conclusion

Not every family cooks pickled plums for the winter. But having tried this appetizer once, it is already difficult to refuse it. You can make several options by reducing the number of ingredients to determine the choice of the recipe. Pickled plums are a great addition for lunch or dinner. In winter, there will be something to please the household and guests. Some of the vitamins are retained; garlic supplements them, which is important in cold weather. Berries are served as an appetizer for dry and semi-sweet wines.

One of the recipes is clearly shown in the video below.

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

What plums are best for pickling?

Pickled plums are a cold appetizer, and in order for them to look good on the table and retain their taste, it is better to take plums for pickling that are elastic and without deformations.

Another important circumstance: pickling plums must by no means be overripe, otherwise, instead of a delicious spicy snack, an incomprehensible substance of unprecedented consistency will turn out.

It is better to let the pickling plums be slightly green, firm and tight, then they will retain their shape and appearance.

Plums for pickling for the winter must be taken with a dense, wide, juicy pulp. Of course, you can take fine 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 plum variety Ugorka (Hungarian) is used for pickling. The size and taste of these plums, the juicy pulp and the firm but not bitter skin are great for pickling.

According to my simple recipe, we also pickle Ugork plums for the winter, in the photo you can see how they look.

How to pickle plums. A simple recipe

So how to pickle plums? The recipe is simple, so pickling Ugorka (Hungarian) plums will not take you much time.

Before pickling plums, sort them out, separating the soft and overripe ones, as you remember, they do not suit us.

Rinse firm, elastic fruits thoroughly by removing twigs, leaves, and other debris that has accidentally gotten into it.

Pickling plums for the winter

We start pickling plums for the winter. According to this recipe, plums are not boiled or sterilized; the only heat treatment they undergo is blanching.

Blanching plums

For proper blanching of the plums, take a wide saucepan and, pouring water into it, bring to a boil.

Place some of the plums in a colander. It is better if it is a colander-mesh, as 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 process of blanching the drain 3-4 times.

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

Put the plums blanched several times in sterilized liter jars.

In order for pickled plums for the winter to be tasty and aromatic, add the following amount of spices to each liter jar:

- Bay leaves - 2 pcs.;

- Black peppercorns - 4 pcs.;

- Allspice black pepper - 4 pcs.;

- Carnation - 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 plums stacked in jars with hot marinade.

Marinade for plums

The easiest pickle for plums according to my recipe:

- Water - 1 liter;

- Sugar - 1 glass;

- Vinegar - 0.5 cups.

We make a marinade for plums as follows. Pour sugar into the water and put on fire.

Bring to a boil and stir until sugar is completely dissolved. After boiling, add the vinegar last and remove the drain marinade from the heat.

Pour the hot marinade over the plums in the jars.

Seal the blank of winter-pickled plums with sterilized lids.

After checking the quality of the closure, place the cans upside down on the lids. And let cool gradually at room temperature.

It is necessary to store plums pickled for the winter in the cellar, and in the absence of it - in the refrigerator or pantry.

What do pickled plums eat with?

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

And also wonderfully go with baked and boiled fish.

Dark purple, poured fruits look good on any dish and allow you to use pickled plums as a side dish or decoration, or as a separate aromatic snack.

This means that they will be able to decorate the festive table and diversify the everyday menu of your family.

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

As you can see, preparing delicious and fragrant pickled plums for the winter according to my simple recipe with a photo can be done 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 snack will compete with the sweet winter preservation and will become your constant companion after the first preparation.