Most housewives make plums of jams, jams, compotes and similar sweet preparations. However, these fruits can be spicy, flavorful or savory snacks that can be served as a supplement to the main dish. Especially good plum, closed for the winter in the marinade, in harmony with the meat. It looks good on the buffet table. Such a preparation can be used to make salads, sandwiches.
Cooking Features
Plum in the marinade will turn out tasty and appetizing, even for an inexperienced hostess, if she knows the subtleties of cooking this snack for the winter.
- For pickling in the marinade, usually choose a plum variety with dense pulp, especially the Hungarian variety. The fruits are selected dense, sometimes even slightly immature, as overripe fruits in the cooking process will lose their shape, because of which the snack will not look appetizing.
- If you are marinating plums with stones, it is not recommended to keep them for more than a year, as over time, hydrocyanic acid forms in the stones, which is a poison. Marinating the pitted plum, the fruits can be stuffed with garlic, then they will remain bulky. If the fruits are stuffed, the bones of them must be removed carefully. For this it is recommended to use a pin.
- Banks under the plum in the marinade need to be washed with soda and sterilized, otherwise the snack will quickly deteriorate. The lids are also sterilized by boiling. It is necessary to close the pickled plums with metal lids, ensuring tightness; plastic ones will not cope with this task.
- Some recipes for making marinated plums include sterilizing snacks in cans. You should not neglect this, since without such manipulation, canned foods will not be sufficiently resistant to adverse storage conditions.
- Having rolled up the cans with snacks, they are turned over and covered with a blanket. This is done to create a steam bath. Cooling down in such conditions, canned food undergo additional sterilization and then stand better.
It is possible to store plums in marinade at room temperature, although in a cool room it will not spoil longer.
Plum marinated with cloves and cinnamon
Composition (1 l):
- plum - 1 kg;
- water - 0, 2 l;
- table vinegar (9 percent) - 100 ml;
- salt - 5 g;
- sugar - 0, 3 kg;
- cinnamon - 0, 5 pcs .;
- badyan - 1 pc .;
- carnation - 2 pcs .;
- bay leaf - 2 pcs .;
- black pepper peas - 10 pcs.
Method of preparation:
- Prepare the plums by washing them, blotting a kitchen towel and puncturing each fruit in several places with a toothpick.
- Combine water, vinegar, sugar and salt, add spices and spices.
- Put this mixture on a slow fire and, while stirring, bring to a boil. Boil for 2-3 minutes, remove from heat.
- Wait a little for the marinade to cool to 80-85 degrees, fill them with plums. Place a plate or other weight on top so that the plums are submerged in the liquid. Wait until the marinade has cooled to room temperature, then remove the drain in the fridge.
- After 10-12 hours, pour the marinade into the pan, boil, boil for 5 minutes. Cool to 80-90 degrees, fill the drain. Clean again in a cool place for 10-12 hours.
- Repeat the procedure another 2-3 times.
- Sterilize the jars, spread out the plums.
- Marinade strain, bring to a boil.
- Fill the plums with boiling marinade, roll up.
- Turn the jars over, cover with a blanket and leave it for 12 hours.
A cooled snack can be stored for storage in the pantry or any other place where you usually keep supplies for the winter.
Plum marinated with cognac and anise
Composition (3 liters):
- plums - 2 kg;
- sugar - 0.5 kg;
- anise - 1 pc .;
- allspice peas - 12 pcs .;
- black pepper peas - 10 pcs .;
- cinnamon - 1 pc .;
- carnation - 6 pcs .;
- bay leaf - 5-6 pcs .;
- cognac - 40 ml;
- apple cider vinegar (6 percent) - 0, 22 l;
- water - how much will go.
Method of preparation:
- Sterilize the jars.
- Wash the spices. Pepper, cloves and laurel leaves spread on the banks.
- Wash plums well, chop them up with a toothpick or fork, spread them over the jars.
- Boil water, pour plums over it.
- Cover the jars with clean lids, leave for 15 minutes.
- Drain water from cans. Boil it again. Pour the plums over again. After 15 minutes, return the liquid to the pan.
- Add cinnamon and anise, add sugar, pour in vinegar. Bring the marinade to a boil, boil it for 5 minutes.
- Pour in brandy, stir, remove from heat.
- Fill the plums with hot marinade.
- Hermetically close the jars, turn them over, wrap them up, leave them in this form until they cool down completely.
It is advisable to keep this stock in a cool place.
Plum marinated with garlic and pepper
Composition (3 liters):
- plum - 2 kg;
- garlic - 10 cloves;
- bay leaf - 4-6 pcs .;
- chilli peppers - 0, 5 pcs .;
- cloves - 6-8 pcs .;
- allspice peas - 9-12 pcs .;
- water - how much will go into the banks;
- apple cider vinegar (6%) - 80 ml per 1 l of water;
- sugar - 100-150 g per 1 l of water;
- salt - 5 g per 1 liter of water.
Method of preparation:
- Wash the plums, let them dry.
- Cut the garlic cloves into plates, the hot peppers into thin rings.
- Wash and dry the spices.
- Sterilize the jars, distribute garlic, hot pepper, laurel leaves, carnation umbrellas, and allspice of peppercorns.
- Spread the prepared plums on the cans.
- Boil water, cover the fruit. Wait 15 minutes. Pour the liquid from the cans into the pot, boil it and refill the plums.
- After 15 minutes, return the fragrant liquid from the cans to the pan, measure its volume. Pour into it the appropriate amount of vinegar, add the right amount of sugar and salt.
- Bring the marinade to a boil, boil it for 5 minutes.
- Pour plum marinade, cork.
- Leave the canned food to cool upside down under a blanket.
After cooling, remove the snack in the cellar or unheated pantry - it is recommended to store it in a cool room.
Plums stuffed with garlic in marinade
Composition (2 liters):
- plums - 1 kg;
- garlic - 20 cloves;
- basil - 50 g;
- water - how much will enter;
- table vinegar (9 percent) - 100 ml per 1 l of water;
- sugar - 0, 2-0, 3 kg per 1 l of water;
- salt - 5 g per 1 l of water;
- spices - to taste.
Method of preparation:
- Spread out the sterilized jars.
- Wash the basil, let it dry. Spread half of the basil on the banks.
- Drain, wash and dry, clean the stones. This can be done with a pin or simply cutting the fruit.
- Cut garlic cloves into several pieces, fill with the resulting plum slices.
- Spread the plums in a can. Cover with remaining basil.
- Pour boiling water, after 15 minutes, pour the liquid into the pan and boil again.
- Refill with plums boiling water, cover with lids, wrap, leave for half an hour.
- Pour the liquid from the cans into the pan.
- Measure out the right amount of salt, sugar and vinegar, add them to the spicy plum infusion.
- Bring marinade to boil, boil for 5 minutes.
- Pour the marinade over the cans and roll them.
- Turning the jars, cover them with a blanket, leave for a day.
Store marinated plums stuffed with garlic, preferably in a cool place. They will be ready for use only after 2 months, in less time the organoleptic qualities of this snack may not have time to open up fully.
Marinated plums - an unusual snack, which is harvested infrequently. However, it can compete with olives and olives.
