Plumbing
How to pickle plums with garlic. Plum marinated with garlic for the winter without sterilization

How to pickle plums with garlic. Plum marinated with garlic for the winter without sterilization

I bring to your attention a recipe for pickled plums without sterilization for the winter. For cooking, it is desirable to use the variety of plums "Ugorka" ("Hungarian"), then you get pickled plums like olives, or olives - smooth, shiny, tasty and fragrant. Please note that the fruits must be firm and unripe, otherwise they will not keep their shape and burst, turning into plum puree.

Stone fruits need to be marinated for 3 days. But do not worry, your constant presence in the kitchen is not required. Twice a day (morning and evening) just drain the marinade from the plums, bring it to a boil and pour it back. Only on the 3rd day, the fruits can finally be rolled into turnkey jars.

The taste of pickled plums with cloves, cinnamon, star anise and bay leaves are incomparable! Juicy, soaked in sweet and sour syrup, with a tantalizing aroma - a fairy tale!

Total preparation time: 3 days
Cooking time: 30 minutes
Yield: 1 liter

Ingredients

plum - 1 kg
water - 200 ml
9% vinegar - 100 ml
sugar - 300 g
salt - 0.5 tsp.
bay leaf - 2 pcs.
star anise - 1 pc.
cloves - 2 pcs.
black pepper - 10 pcs.
cinnamon - 1/2 stick

Cooking

Large photos Small photos

For canning, I select dense and elastic plums, rejecting soft ones with a wormhole. I wash and let dry. Then I prick each fruit with a fork in 1-2 places, deep, almost to the very bone. I shift the plums into a bowl or into an enamel pan, where they will marinate. The bones do not need to be removed. Take a fork with sharp teeth so that it does not tear, but pierces the skin.

Now the most important point is the preparation of the marinade. I measure out 200 ml of water and 100 ml of vinegar (table, 9%). I add sugar, salt and spices: bay leaf, cinnamon, star anise, cloves, black pepper. Put on fire, bring to a boil and boil for 2-3 minutes.

Pour plums with hot marinade. So that they do not crack, the marinade should not be boiling and not removed directly from the stove, but slightly cooled, but hot - 80-90 degrees. Shake the bowl lightly in a circular motion so that all the plums are dipped into the hot marinade. I cover the bowl with a lid and leave it in this form for 10-12 hours in a cool place (after cooling, you can transfer it to the refrigerator).

The next day I pour the marinade into the pan. I bring to a boil, boil over low heat for 5 minutes and again pour the plum with hot marinade. Again I leave to marinate for 10-12 hours.

In general, I repeat the procedure for 3 days, in the morning and in the evening. With each infusion, the plum will release more juice and turn the syrup a beautiful ruby color.

On the last, third day, I start rolling. To do this, I sterilize the jars and boil the lids. I spread pickled plums in jars. Please note that I remove all spices, except for the bay leaf and peppercorns. The thing is that star anise, cinnamon and cloves have already given their taste and aroma to plums, if left, their presence will be unnecessarily intrusive and strong. I fill the jars filled to the top with boiling (!) marinade to the very top and seal them hermetically with lids. I turn it upside down, wrap it up and leave it in this form until it cools completely.

It turns out about 1 liter of delicious pickled plums and a small portion "for testing". I usually have marinade left - this time half a glass remained unclaimed. Don't rush to pour it out. The marinade can be boiled until the sauce is thick and served with meat. Plum syrup is also great for pickling pears: add halves or quarters, and then cook just like plums. If there is a lot of syrup left (the plums were juicy), then preserve it separately in sterile jars and leave it to be stored until winter on the refrigerator shelf to be used for cooking meat, watering poultry when baking, and also for dressing salads.

Preservation should be stored in a dark and cool place for no more than 1 year, but, as a rule, deli stocks run out much faster. It is appropriate to serve plums in the same cases as olives. Try, for example, a combination with cheeses such as Gorgonzola - divinely delicious! Bon appetit and successful culinary experiments!

Editor's Note: Two More Pickled Plum Recipes

Plum marinated "Snack bar"

Quick recipe, very tasty and easy. Such a pickled plum is indispensable if the meeting of guests has already been scheduled, and time is short.

Ingredients and preparation:

eel plums 1/2 kg
olive oil 100 g
wine vinegar 3 tsp
Provence herbs 1 tbsp. l.
allspice 4 peas
ground black and red pepper to taste
mustard seeds 1 tbsp. l.
coriander seeds 1 tsp
3 sprigs of parsley
2 sprigs of cilantro
pinch of salt

We free the washed plum from the stones, cut into 4 parts.
Grind spices and pour olive oil.
In a container that we put in the refrigerator, put the plums, pour oil with spices, mix so that the tastes and aromas are distributed evenly.
We fall asleep with finely chopped greens, close and put in the refrigerator for a day. The next day we try and treat.

Pickled plums with garlic

Plums can be pickled by putting garlic and spices on the bottom of the jar, or you can make it even more interesting by stuffing each plum with garlic. The amount of spices is arbitrary - add to your taste. The same goes for salt and sugar.

Ingredients and preparation:

plum 2 kg
garlic 1-2 heads
bay leaf 4 pcs.
red hot pepper 1/4 pod
carnation 8 pcs.
allspice 8 pcs.

For the marinade (for 1 liter of water):

vinegar 6% 75 ml
salt 1 tsp
sugar 100-150 g

Yield: 4 cans of 0.7 l

Preparing banks. At the bottom of each we distribute garlic cloves, bay leaf, cloves and other spices. We put plums on top, pierced in several places with a toothpick, we try to be tighter.
Pour boiling water over the plum, cover with lids, let cool for about 15 minutes, drain the water from the cans into a saucepan and bring to a boil. Again, pour the plum in the jars with boiling water from the pan, cool again and boil. We repeat again. For the third time, we prepare the marinade from the drained water.
Pour the jars with boiling marinade, immediately roll up, turn over and wrap with a warm cloth.

P.S. If you want to stuff plums with garlic, make cuts in the plum on one side, remove the seeds and put a few slices of garlic in their place. Everything else is according to the scheme.

It is known that plums are a special fruit that goes well not only with sugar, but also with garlic and tomatoes. Very tasty sauces are made from plums, for example, the famous Georgian. But now it will not be about the sauce, but about spicy plums with garlic, prepared for the winter.

Pickled plums with garlic for the winter are a great addition to any meat, fish or potatoes. Their sweetly spicy taste will captivate lovers of novelties in the field of cooking. The recipe for plums is taken from Hungarian cuisine. They love such unusual combinations - meat with plums, lingonberries and other tastes that are not familiar to us. Believe me, having tried this preparation once, you will make it every year for your family.
Ingredients:

plums - 650g,

garlic - 200g,

For 250 ml brine:

sugar - 150g,

vinegar - 30 ml,

water - 250 ml,

carnation - 2 pcs,

allspice - 3 pcs.

Preparation of pickled plums:

1. Rinse all plums well under water. Now sit comfortably in a chair and cut each plum to the bone. Carefully remove the bone. Set the plum aside.

2. Peel the head of garlic. Put one garlic clove into a pitted plum. If the garlic is too large, cut it in half.

3. Place the plums tightly in the jar up to the shoulders.

4. Boil water. Add sugar. Stir the water until the sugar dissolves. At the end, add vinegar and spices: cloves and allspice. Pour plums with marinade. Cover them with a lid and leave to marinate for 10 hours. It is convenient to leave plums overnight.

5. After 10 hours, drain the marinade from the plums. Bring it to a boil again. Pour the hot marinade over the plums and roll up the lids. set to coolto a warm place.
When you open such a delicacy for the holiday table in winter, do not forget to praise yourself for a successful recipe. And be sure to share the recipe with your friends, because you are not the only one to try this yummy.

2017-09-21

Hello my dear readers! I thought that the plum was over for this harvesting season. cooked, jam prepared. But I suddenly “drew” ten kilograms of plums. I urgently had to look for recipes for marinated plums for the winter.

My husband always warns me against long conversations with a neighbor across the fence. Why? Because the conversation can end with a bucket of plums or a bag of apples that you can't refuse.

When I entered the kitchen with a bucket filled with hazy plums, my husband silently nodded at the tomatoes and peppers waiting to be minced. In the morning I was going to cook homemade ketchup for the winter. I had to urgently change plans and pickle plums.

Technological operations common to all recipes

Pickled plum for the winter - recipes

Pickled plum with garlic instead of pit

Ingredients

Elastic plums (preferably Hungarian aka Eel).

Marinade per liter of water

80 g sugar.
Half a teaspoon of salt.
140 ml 9% vinegar.

Spices per liter jar

Three cloves.
2-3 balls of allspice.
A small bay leaf.
Garlic (as many cloves as you have plums).

How to cook

Cut the plums a little, squeeze out the stone, insert a clove of garlic in its place, put it compactly in jars, pour cold water, pour the liquid into a container, measure the volume.
Boil. Cool the liquid down to about 80°C.
Pour hot water into a container with a drain up to the neck. Let the contents warm up for five minutes.
Pour water into a container, put salt, sugar at the rate indicated above. Boil, add the required amount of vinegar. A liter jar requires approximately 280 ml of water, 40 ml of vinegar, 20 g of sugar.
Pour boiling marinade into jars with plums and spices, roll up lids, turn over, wrap in warm things. Cooled jars with pickled plums should be sent to the cellar or pantry for the winter.

Pickled plums - the best recipe in my opinion

I love plums marinated according to this recipe with caramel cheese. To shell out $25 for the Norwegian Gudbrandsdalen, I can't raise my hand. I buy domestic from a familiar cheese maker.

Ingredients for the first version of the recipe

Ten kilos of slightly unripe elastic plums (preferably Hungarian).

Marinade syrup

3500 g sugar.
500 ml of wine vinegar (real apple, in the most extreme case of ordinary table).
8-10 bay leaves.
10-15 cloves.
10 pieces of black and allspice.
3-4 star anise.
3-4 cinnamon sticks.

How to cook

Ingredients for the second version of the recipe

One kilogram of Hungarian plums (aka Eel).

Spices

2-3 bay leaves.
2-4 cloves.
3-4 pieces of black pepper.
1-2 pieces of allspice.
A small stick of cinnamon.

Marinade

350 g of granulated sugar.
150 ml of wine vinegar (apple, in extreme cases, a simple table 9%).
A teaspoon with a slide of salt.

How to marinate

Plum pickled diner for the winter

If pickled plums prepared according to previous recipes are the best for me to eat with cheeses (may the French forgive me), then the ones presented below are with meat, poultry and pilaf.

At the risk of arousing the wrath of connoisseurs, but I spoke about purely my preferences, without calling them correct and classic. If you prefer to eat plum jam with cheeses - eat to your health! I love this combination too!

Ingredients

Strong fleshy plum (Hungarian aka Eel).

Marinade

One liter of water.
One heaping tablespoon of salt.
Five tablespoons (without top) of sugar start.
70 ml 9% vinegar.

Spices per liter jar

Five pieces of black and allspice.
One clove.
One laurel leaf.
One leaf of black currant.
Three cloves of garlic.
A small pod of hot pepper.

How to cook

Prick a plum (with a toothpick, a needle), tightly load jars with fruits, on the bottom of which spices and peeled garlic are placed.
Boil water, pour to the very top in the container, fifteen minutes doing our own thing.
Pour water into a suitable pan, send salt, granulated sugar there. Boil for two or three minutes, pour in the vinegar.
Pour into jars, roll up, turn over, wrap up - everything is as usual.

Pickled tomatoes with plums for the winter - a recipe without sterilization

Ingredients

1000 g of tomatoes.
800 g Hungarian plum.

Marinade

1200 ml l of water.
120 ml of vinegar.
Five tablespoons of sugar.
Two and a half tablespoons of salt.

Spices

A piece of horseradish root.
A quarter sheet of horseradish.
Two currant leaves.
Two cherry leaves.
One bay leaf.
7 black peppercorns.
3-4 peas of allspice.
5 cloves of garlic.

How to cook

Wash and chop strong fruits of tomatoes and plums.
Put clean spices, peeled garlic in jars, mix tomatoes with plums.
Bring the water to 100 ° C, pour into jars to the top, stand for fifteen minutes, drain.
We put salt, sugar in drained water, boil.
Pour vinegar into a three-liter jar, pour boiling brine, immediately seal, turn over, cover with a blanket. For the winter, we transfer completely cooled containers to a cool place. The recipe for Pickled Tomatoes with Plums is easy!

Pickled plums Ugorka with thyme for the winter

Fruits marinated in this way are incredibly fragrant. But this fragrance is not sweet and oriental, but rather Mediterranean, thanks to thyme.

Ingredients

Strong plum Ugorka (aka Hungarian).

For filling one liter jar

700 ml wine 5% vinegar.
400 g sugar.
Half a teaspoon of salt.
A bunch of thyme (or a couple of teaspoons dry).
Two bay leaves.
Four cloves of garlic in the husk.
Five peas of black pepper.

How to marinate

Mix vinegar with sugar, salt, add bay leaf, black pepper, thyme sprigs, garlic cloves in the husk. Cook over low heat for two hours, stirring occasionally.
Place the plum pierced with a toothpick in a jar. Pack the fruits tightly enough. Catch the spices from the filling, send them to the jar. Bring the syrup to a boil, pour it into a jar, roll it up, turn it over, wrap it - everything is as usual when twisting preservation without sterilization.

Plums pickled for the winter like olives

Plums, do what you want with them, they will not become “like olives” or “like olives”! All recipes from the Internet with expressive spices like cloves or star anise with anise will not turn a plum even into a semblance of olives! It will be marinated and marinated again, the taste is completely different from real olives!

I take for this recipe small fleshy plums comparable in size to large olive fruits.

If I disappoint someone with my recipe - do not blame me! It will have a minimum of ingredients and no vinegar. In the title, I deliberately left the word "pickled". Of all those who are looking for this recipe, there will be those who will like my interpretation.

Ingredients

One kilogram of strong, slightly unripe small-fruited plums.
300 grams of coarse salt.
Extra virgin olive oil for pouring.

How to cook

Today I told you, my dear readers, about some of the most interesting recipes for pickled plums for the winter, in my opinion. If you have any questions - write, I will answer everyone!

I will always be grateful for your comments and reposts on social networks. I wish you successful and tasty preparations. Bye everyone!

Stay with me for a few more minutes - listen to the magical voice of an incomparable, completely unknown to the general public of a brilliant singer.

Lina Mkrtchan: Melody from Orfeus & Euridice by Gluck

Ingredients

Plum "Hungarian" - 1 kg.

Garlic - 2 heads

Allspice - 3 pcs.

Bay leaf - 1 pc.

Vinegar white (9%) - 50 ml

64 kcal
15 o'clock

Cooking process

At first glance, the combination of garlic and plums may not seem very interesting, but I took a chance and did not regret it. Such an appetizer in a spicy-sweet marinade will perfectly complement any meat and fish dishes in the winter. This recipe for pickling plums with garlic was borrowed from Hungarian cuisine, where meat with plums, lingonberries and others is in the order of things. Believe me, having tried this preparation once, you will make it every year, for yourself and your family.

For harvesting plums with garlic for the winter, we need: plums, garlic, spices, vinegar and sugar.

Cut the plums crosswise and remove the pits.

Instead of seeds, put a clove of garlic in the plum.

Put plums with garlic in clean prepared jars.

Separately, prepare the marinade. To do this, boil water with sugar and spices for 2 minutes. Pour plums with marinade and leave to cool.

Pour the marinade back into the saucepan, bring to a boil and pour over the plum again, leave for 12 hours, covered with lids.

After the time has elapsed, pour the marinade back into the saucepan, add vinegar, pour over the plum and roll up.

Plum with garlic for the winter is ready. You can store the snack in a dark, cool place.

A proven recipe for making delicious plums with garlic for the winter, step by step with photos.

Pickled Plums with Garlic: A Spicy Appetizer Recipe

Pickled plums with garlic for the winter: a step by step recipe

For the preparation of a spicy sweet and sour snack, Hungarian plums are used. Garden fruits of other varieties are rarely used, as they lose their shape when pickled under the influence of hot brine. The appetizer is prepared in the fall, and consumed in December - January - by this time the plums are saturated with the aroma of spices and garlic.

Plums - 2.5 kg;
garlic - 7 heads;
sugar - 400 gr.;
table vinegar (9%) - 250 ml;
water - 1 l.;
allspice peas - 1 tsp;
cloves - 7 pcs.;
bay leaf - 5 pcs.;
red ground pepper - 1 tsp;
ground ginger - 1 tsp;
cinnamon - 1 stick;
ground paprika - 1 tsp;
salt - 1 tsp;
ground black pepper - ½ tsp.

Wash the plums, wipe them with paper towels, make cuts (on top of the fruit or on the side) and remove the seeds. Peel the garlic, cut each clove in half. Fill fruits with halves of garlic cloves, arrange in sterilized jars with a volume of no more than 700 ml.

Place a saucepan on the stove, add sugar and water to it, bring to a boil. Pour vinegar into the syrup, add spices and salt, boil for 5 minutes. Pour the plums with the resulting brine, cover and leave to cool.

When the brine has cooled completely, it is drained, boiled again and poured, the jars are rolled up or twisted, turned upside down. After cooling, the canned snack is transferred to a dark, cool place.

Pickled plum with garlic is prepared using various herbs. You can change the amount of ingredients according to your own preferences.

No less tasty and fragrant is an appetizer of plums stuffed with a mixture of fresh dill and garlic. It is prepared according to the same principle, only the fruits are stuffed with chopped garlic and chopped herbs.

Piquant plums marinated in spicy brine are served as a side dish for fried meat, snacks for alcoholic beverages. They will appeal to lovers of sweet and sour and spicy sauces.

Plum is a versatile fruit; it is used to make both sweet jam, compote and preserves, as well as spicy snacks. Pickled plums with garlic and spicy spices are a great addition to meat and baked poultry.

Description

Plums with garlic for the winter - easy to prepare, having a beautiful and unusual look, a delicious and delicious snack for meat and meat dishes. The simple, affordable and well-known components of the workpiece will make it attractive to many housewives who are looking for their own branded workpiece among many others and seeking to expand their collection of recipes. Pickled plums with garlic, rolled up for the winter, simply melt in the mouth, leaving behind a sweet-salty flavor, and delivering pleasure to the taster. But not only plums are amazing, the taste of garlic is also unique.
A beautiful, mysterious-looking plum, soaked in a delicate and very fragrant marinade with a lot of spices and stuffed with pieces of garlic, which looks like a pearl in the wings of a shell, will surely attract the attention of all guests and stand out favorably among other snacks and pickles on your table. Having stretched out his hand for one cream, the hand involuntarily reaches for the second - they want more and more - it is simply impossible to stop.
It is very easy to make this delicacy with your own hands at home, and the time spent on plums with garlic for the winter is no more than when preparing any other canned food for the future.
Plums with garlic for the winter, according to the recipe proposed for consideration with detailed explanations and step-by-step pictures, are obtained as in the photo, and they will taste marinated, very soft, tender and a little spicy - absolutely all tasters have only positive reviews about them. Having obtained the recipe for this blank, all the housewives without hesitation write it down in the golden recipes section of their personal cookbook marked “you will lick your fingers!”

Ingredients

Plums with garlic for the winter - recipe

Let's prepare the plums: sort them out, rinse them in running water and lay them out to dry on multi-layered napkins spread on the table or on towels made of natural fibers that can absorb moisture well. Let's measure the norm of sugar, salt, vinegar, water and spices. Pour the garlic with cold water in a deep bowl and leave to swell for fifteen minutes, and then peel it from the husk, which will easily move away from the teeth and will not stick to the knife. Dip the knife in cold water from time to time - then the smell of garlic will not irritate you, because the most caustic esters that remain on the knife blade when cutting off the spouts will be washed away. We cut the dried plums to the stone, carefully cutting along the line of fusion of the slices with a sharp knife, as if dividing into halves and along the way we take out the stone. Throw away the bones. Plums do not need to be cut completely, they should look like in the photo. Put the prepared plums in a bowl.

Stuff plums with garlic. If the garlic is small, then we put a whole clove inside the plum, if you could not get small garlic, then lay the cloves cut along. You should get as in the photo.

Grind the nutmeg, black peppercorns and cardamom in a mortar until coarse flour. After that, in warm water with the addition of baking soda, rinse the jars well, and then rinse thoroughly in running water. Dry the dishes a little, letting excess water drain, placing the inverted jars right in the sink. We also rinse the lids for seaming cans well in water with soda and rinse, and after that, removing the sealing rubber rings (so that they do not coarsen), boil in boiling water for two to three minutes. Carefully remove the lids from boiling water, put them on a clean napkin, cool and let the water drain, and then put all the removed seals in place.

We put “plum oysters” in clean, dried jars, trying not to press them, but at the same time compacting them a little so that subsequently the stuffed plums do not float up, and sprinkle with crushed spices.

We cook the marinade from one liter of water and sugar and salt dissolved in it. Bulk components, before putting on fire, be sure to stir until completely dissolved. After that, add the clove buds, bay leaves and mustard seeds. Bring the water to a boil, cook for five minutes, and then pour in the vinegar. Once again, let the marinade boil and remove it from the heat.

Pour the plums in the jar with boiling brine and cover the jar with a lid. Since the jar was not previously sterilized before laying the plums, we will sterilize the blank completely. Let's put a covered dish with plums stuffed with garlic in a deep saucepan, the bottom of which is lined with a rug or a towel made of natural fibers. Fill it with warm water to the level of the shoulders of the jar and rearrange the pan on the stove. We will cover the pan with a lid to ensure less evaporation of the liquid during boiling, reduce the time until the water boils and thereby optimize the process of drain sterilization. We heat the water in a saucepan to a boil and detect ten minutes, after which we turn off the stove and carefully remove the hot jar from the boiling water. For convenience and safety, use a special gripper for removing hot cans! Place hot jars with plums on a towel folded in several layers to prevent accidental impact and splitting of the jar, which is very easy, since heated glass is very fragile.

Outside, we wipe the jars dry and roll them up without cooling, and then, laying them on their side, roll them several times on a dry and clean table to prevent the marinade from leaking from under the lid. We turn the successfully rolled jar upside down and wrap it well in a woolen blanket or wadded blanket, and leave it in this position until the plums cool completely for about a day. We transfer the cooled jars of plums with garlic for the winter to a cool place with limited access to light, a constant temperature and good ventilation.- a pantry or basement, and we store it for twelve months from the moment of preparation, like any other home-preserved preparation for future use. Plums must be marinated for at least a month before use.