9 pickled cherry plum recipes

Pickled cherry plum conquers with its piquant taste and serves as an original side dish for main and meat dishes, an interesting component in salads. It is not difficult to preserve berries rich in acids, without sterilization. In addition, in the season they are cheaper than other fruits, and the blanks will turn out great.

Secrets of canning cherry plum

Harvesting berries with tomatoes, zucchini, cucumbers, carrots has already become customary. A witty find by housewives, a preparation of pickled yellow cherry plum for the winter, “the olives are resting,” becomes popular. Although no one canceled the experiments, and successful combinations of various spices and vegetables are born all the time.

It is necessary to choose the right fruit for canning:

1. Fruits are sorted out, discarding with defects and damage.
2. Some recipes use unripe or green fruits, which hold their shape better when heated.
3. Optionally, red, yellow and blue cherry plums are placed in one container. Although there is an opinion of connoisseurs that the mix is ​​not in favor of the original taste of each variety.
4. Usually cherry plum is pickled whole, well washed.
5. The whole palette of taste of fruits, in the workpiece, is acquired a few weeks after canning. Then, in autumn and winter, they open marinades and enjoy the gifts of summer.

The classic recipe for pickled cherry plum for the winter

For the marinade, you need to stock up on spices.

Ingredients and cooking technology

Prepare products:

• 3 kg of cherry plum;
• 0,7 kg of granulated sugar;
• 0,8 L of water;
• 20 ml of vinegar;
• allspice;
• cloves;
• Bay leaf;
• salt.

Cooking process:

1. Washed and selected berries are placed in steamed jars.
2. Boil water in a saucepan, add sugar, salt, spices, vinegar after boiling.
3. Jars are poured with marinade and rolled up. You can optionally turn it over and wrap it with a blanket so that the canned food undergoes a kind of sterilization.

Pickled cherry plum recipe as “olives”

For harvesting, choose ripe, but firm, unripe fruits.

Ingredients and cooking technology

Prepare:

• 1 kg of cherry plum;
• 50 grams of sugar;
• 60-70 g of salt;
• 200 ml of vinegar;
• spices: dessert spoon of tarragon, bay leaf, black pepper, cloves.

Fulfilling the recipe “Marinated cherry plum as “olives”, take yellow varieties.

1. Washed, selected fruits are placed in a saucepan and poured with boiling water.
2. When the water cools, it is drained, heated and the fruits are scalded again, leaving to stand.
3. With a small colander, the berries are removed from the pan and filled with jars.
4. Put sugar, salt, all spices into the filling and bring to a boil. Add vinegar and remove from stove.
5. Fill containers with marinade, cover with lids, but do not roll up. Preparation costs a day.
6. After a day, the containers in a large saucepan are sterilized for 15 minutes.
7. The blanks are twisted, turned over, wrapped until cool.

Spicy cherry plum for the winter

The addition of capsicum gives the pickled workpiece an appetizing aftertaste.

Ingredients and cooking technology

Harvesting with hot peppers is done in small containers.

For each half-liter container, prepare 1 teaspoon of granulated sugar and salt, a dessert spoon of vinegar. They take enough berries to fill the jars completely with them. Distribute spices equally: 20 sprigs of parsley, 2 heads of chopped garlic, hot pepper strips.

1. Prepared berries are laid out in a container, spices are added.
2. Banks are filled with boiling water, left for half an hour.
3. After draining the liquid, cook with sugar and salt, add vinegar at the end and fill the jars.
4. Roll up, turn over and wrap until cool.

Pickled green cherry plum

A fragrant tkemali sauce is obtained from such a preparation in winter. You just need to chop the pickled berries and add your favorite spices.

Ingredients and cooking technology

For a 0,5-liter container with cherry plum you need:

• 1 Art. l sugar;
• 1 tsp salt and 9% vinegar;
• a few leaves of basil and celery;
• head of garlic;
• black pepper;
• favorite spices.

Cooking process:

1. The berries are washed and blanched for 1-2 minutes in boiling water, placed in jars with herbs and garlic.
2. Pour sugar, salt, pepper, vinegar.
3. Pour boiling water and immediately roll up.

The pulp of the berries will be saturated with all the spices from the marinade in two months. It is after such a time that it is better to use the pickled billet as a side dish or raw material for a fragrant sauce.

Pickled red cherry plum recipe

Containers with pickled berries of bright red color already in appearance awaken the appetite, not to mention invigorating taste sensations.

Ingredients and cooking technology

A ripe red cherry plum is selected to fill a 3-liter container with berries. Prepare 2,3-2,7 liters of water, 330-360 g of sugar, 80 ml of 5% vinegar, 2 g of cinnamon powder, 10 cloves, salt.

1. The fruits are washed, sorted and placed in a jar.
2. Put spices in boiling water, boil for another 5 minutes. Add vinegar and cut out the marinade.
3. Fruits are poured, covered with lids and sterilized in a large container for 20 minutes.
4. Having closed the lids, they keep the temperature of the marinade high, wrap the jars.

Marinated cherry plum azerbaijani style

Elastic, almost green fruits are required, which are closed in half-liter jars.

Ingredients and cooking technology

• 1 kg of greenish fruits;
• 1 head of winter garlic;
• 40 g salt;
• 50 grams of sugar;
• 10 ml of 70% vinegar essence;
• 4-7 pcs. cloves;
• 10 pcs. allspice;
• 3-4 bay leaves.

Cooking process:

1. Washed fruits are pricked.
2. Spices are placed at the bottom of the containers, fruits are placed on top.
3. The container is filled with boiling water, covered with lids and set aside for 5 minutes.
4. The liquid is poured into a container, the filling for the marinade is boiled with salt and sugar. After boiling, pour in the vinegar essence.
5. The marinade is distributed in containers with the workpiece and rolled up.
6. The taste of the pickled billet will take shape after a few weeks, by autumn.

Unusual and tasty, or pickled cherry plum in combination with other vegetables

Still, it is worth trying to pickle cherry plum with tomatoes, zucchini, beets. Pickled vegetables take on a pleasant aftertaste, salads look very appetizing and elegant, thanks to the bright colors of cherry plum.

Cherry plum with tomatoes

One 3 liter bottle requires one and a half kilograms of tomatoes and a pound of cherry plum, 40 g of salt, 70-80 g of sugar, 75-80 ml of vinegar, bay leaf, 2-3 cloves, a few peas of black pepper, 4-5 cloves of garlic, 5-6 cherry leaves, 2-3 dill umbrellas, 1,2-1,5 liters of water. If you like spicy snacks, add bitter fresh pepper.

1. Wash tomatoes and fruits. Sweet peppers are de-seeded and cut into strips.
2. All spices are placed in steamed jars. Top with fruits.
3. Boiled water is poured into containers, covered with lids, left for 15-20 minutes.
4. The drained liquid is boiled and the fruits are poured again for the same time.
5. The next time, salt and sugar are added to the boiling liquid, then the bottles are filled with vinegar and hot filling.
6. They roll it up, turn it over, wrap it with something that retains heat – an old winter jacket, a blanket, and leave it to cool.

Vegetable mix or marinated cherry plum with vegetables

The jar contains a little bit of summer gifts from the garden and garden. Prepare 200 g of cherry plum, tomatoes, gherkins, sweet peppers, onions, grated carrots. The same amount of white table grapes, sour apples, cauliflower and white cabbage. To taste, add beans and two ears of milk-ripe corn, divided into 2-4 parts. From spices, take 3 leaves of fresh celery and dried laurel, 2-3 cloves, 3-5 peas of allspice, a large fresh pod of hot pepper, garlic if desired, 200 ml of vinegar. This volume of vegetables and fruits requires 1 tbsp. a spoonful of salt and two – sugar. Although in this respect they are guided by their taste.

1. Vegetables and fruits are thoroughly washed, cut, filled with a mixture of jars with spices.
2. Boil the filling, adding salt, sugar, dry spices, vinegar. For a 3-liter container with assorted fruits and vegetables, 1,2-1,5 liters of water are needed.
3. Assorted jars are filled with marinade and put into a large saucepan to be sterilized.
4. When the water around the cans begins to boil, notice the time. Three-liter containers are sterilized for 20 minutes, 1-liter containers for 15 minutes.

Cherry plum with beets and carrots

For two cans per 1 liter, 1 kg of cherry plum, one carrot and one beet are prepared. From the spices take half a pod of hot pepper, a head of garlic, 10-15 sprigs of parsley and dill, 3-4 cloves, 2 bay leaves, 1 tbsp. a spoonful of mustard seeds, 1,5 tbsp. a spoonful of salt and two – sugar, 80 ml of apple cider vinegar.

1. Vegetables and fruits are washed, carrots and beets are cut into circles.
2. All the spices are placed at the bottom of the jars, then the fruit and vegetable mixture.
3. Fill containers with boiling water for 18-22 minutes.
4. The drained liquid is boiled with salt and sugar, and vinegar is poured into jars.
5. Fill containers with marinade and roll up.

Conclusion

Pickled cherry plum diversifies winter dinners, surprising with summer colors and attractive taste. A mixture of fruits and vegetables is easy to prepare, and a ready-made salad will be a pleasant find. Experiment with new tastes using the gifts of gardens and orchards.