Pickled Plums with Garlic: A savory appetizer recipe. Pickled plums with garlic, harvesting for the winter

Want to cook something out of the ordinary for the winter? Then you just need to try pickled plums for the winter with garlic instead of a stone. These plums are just the perfect complement to the meat. Agree, because in winter without marinades and simple porridge does not go.

Although at first glance it may seem that the combination of sweet plums with vinegar and garlic, and even cloves, simply cannot be tasty. But once you try this option, you will definitely understand that it is delicious. If you still have doubts, don't stock up too much. A couple of jars per sample will be enough. Prepare pickled plums in small jars. This is both convenient and practical - they opened one jar and immediately ate it. If everything has not sold out at once (although this is hardly possible), then it is easier to attach a small jar to the refrigerator.

Ingredients for two cans of 0.5 liters:

• Plums - 1 kg;
• Water - 300 ml;
• Sugar - 100 grams;
• Carnation - 4 pieces;
• Allspice - 4 pieces;
• Bay leaf - 2 pieces;
• Vinegar 9% - 60 ml;
• Garlic - 2-3 heads.

Recipe: how to prepare plums in garlic marinade for the winter:

1. For this workpiece, the Hungarian plum (eel) is best suited. These are elongated blue plums (from these we prepared plum jam). These fruits are just perfect for hiding garlic in them.

Let's get the plums ready. To get an idea of ​​how many you need for two cans, fill the cans with whole plums. These fruits will go into the recipe. First, rinse them thoroughly, then make an incision along the line with a knife so that the plum opens like a shell, and remove the bone.

2. Now we clean the garlic. How many cloves you will need is already clear - by the number of plums.

3. We got 11 plums into each jar. But the fruits themselves were not great. Our garlic cloves were large, so we cut some in half. You may get a completely different amount. If the garlic is small, then you can “hide” two cloves in the plum.

4. Fold the plums as tightly as possible into jars.

5. Bring water to a boil and fill it with filled containers. We cover the jars with lids and leave for 10-15 minutes to infuse them. Approximately the same as .

Advice: so that the skin on the plums does not burst, you need to pierce each fruit with a needle in several places.

6. Add all the spices for the marinade to the pan, except for the vinegar.

7. Drain the water from the cans into a saucepan. And put it on the stove. Bring to a boil. Add vinegar and cook for a couple of minutes. Don't forget to stir so that all the sugar is dispersed.

8. Fill the jars a second time with the finished marinade and immediately cork with lids.

Advice: it is convenient to sterilize a large number of jars in the oven - put clean jars in the oven, set the temperature to 100-120 degrees. Sterilize them for 10 minutes. Then you can leave them in the oven to cool down.

Pickled plums with garlic are ready before winter That's about two weeks later. Until that time, they will not reveal their taste. You will surely like this appetizer of plums very much, and next time you will make more of such a preparation.

A savory snack that goes well with any kind of fried, baked meat - plum stuffed with garlic, in sweet and sour spicy brine. How to cook pickled plums with garlic? What spices are used for this? The recipe for canned snacks, recommendations for its preparation can be found in this article.

For the preparation of pickled plums with garlic, the Hungarian variety is used.

Ingredients

plums 2 kilograms Vinegar 250 milliliters Carnation 7 branches Bay leaf 5 piece(s) Ground red pepper 1 tsp Cinnamon 1 stick Salt 1 tsp

• Servings: 4
• Time for preparing: 30 minutes

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.

List of ingredients:

• 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.

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

It is known that plums are a special fruit that goes well not only with sugar, but also with garlic and tomatoes. Plums are very delicious sauces, 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 these 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 in winter you open such a delicacy to holiday table don't forget to praise yourself good recipe. And be sure to share the recipe with your friends, because you are not the only one to try this yummy.

Pickled plums are not a very common preparation for the winter among housewives. As a rule, mothers and grandmothers like to pamper their relatives with sweet plum preparations, such as plum jam and various compotes, but they don’t think about pickles. Why this happens, I think there are several reasons here, either they do not know the recipes, or they simply have never tried pickled plums. Because if you try this preparation at least once, then there are no options, plums will forever take their rightful place on your shelf in the cellar among other cool preservations.

It is worth trying pickled plums at least once, and you will never be so indifferent to them, so we cook, try and be surprised how tasty it is.

There are quite a few options for pickling plums, and in principle they are all good in their own way, but it is worth noting a few of the most popular, which are especially popular, which we will do.

Pickled plum is a great appetizer that goes well with meat dishes, but first of all, this blank is used as an appetizer, and only then as an addition to the main side dish.

Pickled plums for the winter with garlic
These plums are an excellent snack that will go very well with meat dishes, you can also add these plums to stewed pork or beef.

In this recipe, we will use Hungarian hard plum, it should be slightly underripe. We will throw cloves, bay leaves and other spices into the marinade.

Plum - 700 grams;
Water - 400 milliliters;
Peppercorns - 8 pieces;
Vinegar - 70 milliliters;
Bay leaf - 4 things;
Carnation - 5 things;
Allspice - 5 pieces;
Sugar - 200 grams;
Salt - 1 teaspoon (without a slide);
Garlic - 2 large heads.

We need such a set of components to prepare a blank for the winter. Here the ingredients are collected for one serving, but if you are going to pickle plums on a larger scale, I recommend increasing all the ingredients based on the number of plums.

The first thing we will do is prepare the plums, we will wash them very well, we will select, if any, spoiled ones. Remove the stalk from the plums, then we will get the seeds, since this recipe provides for seedless pickling. To remove the seeds from the plum, we will use a banal knife, make an incision in each plum and remove the stone from it with our fingers, you do not need to cut the fruit in half.

Next, peel the garlic, you should have it normal sizes, each clove correspond in size to each other and the size of the bone or a little more. For those who want to learn how to peel garlic quickly and in large volumes, there is one cool way. This method consists in what, we take two metal salad bowls or just a pan with a lid, put a head of garlic in it, cover it with a lid and beat it as intensely as possible. At first glance, judging from the text, nothing can happen, but in fact, garlic in most cases will be completely cleaned by 90%, you just need to pick it from the husk. Be sure to try this method and forget about the tedious peeling of garlic forever.

Now we take a plum and insert garlic into the cut, which is why it is desirable that the clove of garlic matches the size of the stone, which greatly simplifies this task.

In dry pre-washed and sterilized jars, we put spices, namely, bay leaf, cloves and allspice.

Now let's start preparing the marinade for our plums. Pour water into the pan, add vinegar, pour sugar and salt, mix and put on fire, boil.

Bring to a boil and cook for about two minutes, until sugar and salt are completely dissolved. Then turn off the marinade.

We cover the jars with lids, but do not twist, leave for half an hour, marinate the plums.

Then carefully pour this marinade from the jars into the pan and bring it to a boil again. We will boil it for literally a minute and turn it off.

Now, take the freshly boiled plum marinade and pour it back into the jars of plums. This time we roll the lids with a key. We turn the cans upside down, it is advisable to wrap them in the so-called fur coat until complete cooling.

You now know such an interesting recipe for pickled plums for the winter, during the pickling process, the garlic will lose its sharpness, but at the same time it will add piquancy and an interesting aroma to the plums. The recipe for pickled plums is very cool, I recommend trying it, I'm sure you won't regret it.

Sweet pickled plums with pits

As for this recipe, first of all, patience is needed, since the cooking process itself is quite long for as long as five days, due to this, this recipe is often also called “five days”. Despite its cooking time, the recipe is quite popular among housewives, as pickled plums really turn out to be very tasty.

Yes, plums are really marinated for five whole days, and to be precise, twice a day, in the morning and in the evening, plums are poured with boiled marinade for five days, and only on the last they are finally rolled up. But in fact, these sacrifices of time are easily forgotten when you open a jar of delicious pickled plums in winter and enjoy the divine taste.

As expected, for pickled plums, for this recipe we will also use hard, slightly unripe Hungarian plums. We will also use vinegar, this time it will be wine.

Plums - 1 kilogram;
Water - 100 milliliters;
Wine vinegar - 100 milliliters;
Sugar - 300 grams;
Bay leaf - 8 pieces;
Cloves - 6 pieces.

The number of ingredients can and should be increased based on your preferences in the number of servings prepared based on plums.

According to tradition, the first thing we will do is plums, we, as always, will wash them well in several waters, clean them of the stalk and other random debris. We will sort out the plums, if there are spoiled, rotten or wormy ones, we must discard them.

In a large enough saucepan, based on the number of your plums, lay out the plums in layers, a layer of bay leaf, a layer of plums. Add cloves.

Prepare the marinade, pour a little water into the pan, add wine vinegar and pour sugar. Put on a small fire and bring to a boil.

In the process of boiling, we always mix in order to almost completely dissolve the sugar and so that it does not burn, since the amount of liquid will not be very much, most likely the sugar will not completely dissolve, and small crystals will remain - this is not scary.

Next, we take the syrup prepared by us, pour the silt into our pan of plums, while the syrup should be hot, even boiled. We cover with a lid and wait until the evening for at least ten hours, so that the plums are marinated.

In the evening, drain the syrup from the plums, put it on the fire and boil again for about two minutes. Pour into plums and wait until morning. And in this spirit for five days in the morning and in the evening we do this procedure. Each time the marinade should become more and more, as the plum will release its juice. The color of the marinade itself will also change over time, it will become more saturated.

On the morning of the fifth day, the plums will already be almost completely covered with marinade, it will become much larger. Plums will lose their natural color and decrease in size quite a bit.

In the evening, on the fifth day, the plums must be tightly laid out in well-washed, sterilized and dry jars.

Bring the marinade to a boil for the last time.

Then pour marinade over plums in jars and roll up with sterilized lids. Then we turn the jars over, wrap them in a fur coat and cool until completely cooled. After that, we boldly transfer the jars to a cool dark place for further storage until winter.

These are two enough interesting recipe pickled plums, you know, of course, this is not a side chapel and there are still a lot of them, so a big request, please write your recipe for pickling plums for the winter in the comments, and we will definitely discuss it.

And today we have all the pickled plums we got credits, I hope everything is described clearly and a step-by-step photo will help you. All the best to you!
cookmen.ru

To make plums very tasty, you need to know a few secrets that must be used in the pickling process.

Most often and best for pickling, use plums of the “eel” variety or, as they say, “Hungarian”, they should not be too overripe, rather, on the contrary, underripe. It is not permissible when spoiled plums are used, it is imperative to wash the fruits well and clean them from the stalk.

Since the plum does not have a large amount of its own acid, vinegar must be used before pickling, without it, nowhere. It is desirable that the vinegar was apple or grape.

Well, everything else comes with experience and in the process of preparation. Let's probably already go directly to our recipes for pickled plums for the winter. By the way, the recipes will be accompanied by step-by-step photos, which will give you the opportunity to understand the cooking process well.

Fruits and berries

Description

Ingredients

Steps

Let's prepare the plums: sort, rinse in running water and lay out to dry on multilayer 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.



Let's grind in a mortar nutmeg, black peppercorns and cardamom 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 dissolved in it granulated sugar and salt. 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 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 it from boiling water hot jar. 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 kept in the marinade for at least a month before use.



Enjoy your meal!