4 recipe pickled plums - delicious and savory snacks

If you have not tried this dish, you missed a lot. Sweet-sour spicy plum beautiful in and of themselves, and as a complement to meat, fish or cheese.

5 Tips

1. For pickling are best sweet but slightly unripe dark plum with firm flesh. If they are very soft, it will fall apart when cooked.
2. Before cooking plums should be carefully rinse and dry.
3. To peel does not burst when pouring the hot marinade, make a few plums on a toothpick puncture.
4. Plum spread in sterilized jars. After crimping they should be turned over to wrap something warm and cool completely. Keep pickled plums should be in a dark cool place.
5. When you eat a plum, pour the marinade and use for cooking meat. It will give the dish a spicy fruity notes.

Spicy pickled plums with spicy pepper

Ingredients

At 2 ½ l volume banks:

• 400 ml of water;
• 2 tablespoons sugar;
• 5 dried bay leaves;
• 5 cloves of dried buds;
• 5 peas allspice;
• 1 asterisk of dried anise;
• 600-800 g of plum;
• 2 acute pepper;
• 2 tablespoons apple cider vinegar.

preparation

In saucepan, bring to boiling water. Add the sugar, lavrushku, cloves, allspice, and star anise. Cook another 5 minutes over moderate heat.

Put the plums and whole peppers in a bowl or other container. Pour the boiling liquid and leave for 15 minutes. Return the marinade in a saucepan, bring to a boil and pour plum another 15 minutes.

Put the plums into sterilized jars. In each of them shove of hot pepper. Once again, boil the liquid and add the vinegar. Pour the marinade over the banks and roll up.

10 simple cake with plums for those who like a light acidity →

Pickled plum brandy

Ingredients

At 2 ½ l volume banks:

• 300 ml of water;
• 200 g of sugar;
• ½ teaspoon salt;
• 50 ml of vinegar 9%;
• ½ teaspoon of cinnamon;
• 3-4 bud of dried cloves;
• 2-3 pea black pepper;
• 2-3 pea allspice;
• 4 tablespoons brandy;
• 600-800 g of plum.

preparation

In a saucepan bring the water to boil. Add sugar and salt and stir well to dissolve seasonings.

Pour in the vinegar and sprinkle in cinnamon, cloves and pepper. Prepare the marinade over low heat for a few minutes, until it becomes a bit stringy. Add the brandy and stir.

Put the plums in a bowl or other container and pour the hot marinade. Leave for one hour at room temperature. Then return the marinade in a saucepan, bring to a boil again and pour them a plum. Repeat the same thing in 60 minutes.

After another hour again drain marinade and bring it to the boil. Put the plums into sterilized jars, fill with marinade and roll up.

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Pickled plums stuffed with garlic

Ingredients

At 2 cans 1 liter:

• 2 heads of garlic;
• 1-1½ kg plums;
• 2 dried bay leaves;
• 4 pea allspice;
• 4 bud of dried cloves;
• 500 ml of water;
• 160 g of sugar;
• 1 teaspoon salt;
• 50 ml of 9% vinegar.

preparation

Peel the garlic. Large cloves cut into thick slices.

Make each draining longitudinal incision and gently remove the seeds. Then insert into a slice or a clove of garlic.

In sterilized jars throw the bay leaves, pepper and cloves. Top lay stuffed with plums.

Pour into water pot, add sugar and salt. Bring to a boil and simmer for 2-3 minutes, seasoning to completely dissolved.

Pour boiling plum marinade, cover jars with lids and a towel and leave for 30-40 minutes. Return the liquid to the saucepan, add the vinegar, boil and cook for 2-3 minutes. Pour the marinade and roll up your jars of plum.

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Pickled plums stuffed with garlic and herbs

Ingredients

At 2 cans 1 liter:

• 2 heads of garlic;
• ½ parsley;
• ½ dill beam;
• ½ cilantro beam;
• 1-1½ kg plums;
• 20 peas black pepper;
• 20 peas allspice;
• 700-900 ml of water;
• 150 g of sugar;
• 1½ tablespoon salt;
• 75 ml of 9% vinegar.

preparation

Peel the garlic cloves and chop with a knife. Very finely chop the parsley, dill and cilantro and mix with garlic.

Make Plums longitudinal incisions and carefully remove the bones. Nafarshiruyte fruit garlic mixture.

Arrange plums on the sterilized jars. Top throw peppercorns. Boil water, pour it plums, cover jars with lids and leave for 15 minutes.

Then return the water into the pot, add the sugar, salt and vinegar. Stirring, bring to a boil the marinade. Fill them plum and roll up the banks.

see also

• 5 recipes tasty pickled peppers →
• 5 recipes tastiest pickled tomatoes →
• 5 recipes tastiest pickles →