Plum is a great fruit.It contains many utilities, vitamins and minerals, normalizes digestion, removes all kinds of toxins from the human body. The only pity is that the plum season lasts only a month, and the fresh fruit is stored for long. But it does not matter: you can learn to harvest conservation for the winter. You can make blanks in different ways. Today we consider plum pickled diner. This is one of the easiest and most delicious options.
Marinated snack plum
This kind of product is good as an appetizer,for example, to veal or chicken, and as a savory dessert. The recipe will do well without additional sterilization, but if you are accustomed to strictly boil all the preservation, you can do so. Such marinated plums for the winter like everyone and will occupy a worthy place in the cookbook. What is there for the winter - already before the New Year, the product can be eaten cleanly!
Ingredients
Take a couple of kilograms of good ripe plums,grams seven hundred sugar, a glass of vinegar, bay leaf, a bag of black pepper (peas), a little fragrant, a little cloves. Plums should be with us sweet and sour varieties, without any rot and dents. If they meet, ruthlessly remove from the general mass, as they can spoil the taste of everyone else. And yet: the fruits should not be overripe.
Cooking is easy!
- Let's start with the fact that the plums are washed in running waterand dry in a colander. Next, prepare the fruit lay out in a container. It can serve, for example, a wide enamel basin (or stainless steel). And we pour each of the layers with spices: bay leaf, cloves, black, allspice.
- Now prepare the marinade.Apple vinegar bring to boil and dissolve all the sugar in it as much as possible. By the way, at first it may not completely dissolve. But in the future, the fruits will start juices, and marinade is formed, its composition is uniform and thick.
- Next, pour the product with syrup (hot), cover with a clean kitchen towel and leave for a while.
- And now the most time consuming part of thisrecipes. You should fill the fruit with boiled marinade twice a day and repeat this procedure for several days. That is, in the morning and in the evening we pour the marinade, boil it and pour the plums again. After 2-3 days, the fruit produces plenty of juice, and the marinade will completely cover them.
- Затем сливу маринованную закусочную раскладываем in dry sterilized jars and pour boiled marinade. Close the lids and overturn, as usual preservation. Blanket harbor a warm blanket to cool. Check for leakage. Marinated plums for the winter ready! You can immediately taste the food. And you can suffer and open the jar to the next holiday. Use a delicious plum marinated snack bar as a piquant snack or as a wonderful addition to baked meat, fish. These fruits can also be used in various kinds of baking, desserts, as they have a sweet, but spicy specificity of taste and aroma.
How to pickle plums with garlic
These fruits, also canned with garlic,are a very tasty snack under strong alcohol. This is probably the best recipe for pickled plums. They can be perfectly combined with any meat dishes, and the method of cooking came from the national Hungarian cuisine. It is easy to implement - it is available for almost any home cook.
Ingredients and Cooking
Take two pounds of solid plum, about 10heads of garlic, hot pepper - a pod or two, a handful of allspice peas. Still needed: fresh parsley and basil - on a small bunch, 9 percent vinegar - half a cup, the same amount of sugar, salt and water.
- Garlic is divided into cloves and peeled. Such a trick: it is desirable that the number of teeth correspond to the number of plums. Strongly large can be divided into equal halves.
- My plums in running water. Top a little incise in order to remove the bone. Remove it and fill this place with a clove of garlic.
- Put spices on the bottom of the sterilized container:allspice, spicy pieces, basil sprigs with parsley. Fill jars with plums stuffed with garlic. On top we place another hot chili pepper and a little parsley.
- Fill the containers filled with preservation with boiling water. Give brew for half an hour or a little more.
- Again, pour the marinade into a large, prepared in advance pan. For this procedure it is very convenient to use special lids on the jars - with holes.
- Add sugar and salt to the liquid.Give the marinade to boil and then add vinegar. This advice: before starting the harvesting of a plum pickle eatery, add a few sprigs of basil to the vinegar. That will get a beautiful shade and excellent flavor.
- As the marinade boils, pour it again over the banks. We cover with sterilized caps and act as it should be, according to the conservation scheme.
