The total cooking time for pickled plums is 30 minutes; plums marinated with garlic – 45 minutes.
How to pickle plums
Products
Plum (Hungarian) – 900 grams
Sugar – 1/2 cup
Acetic acid (6%) – 50 milliliters
Water – 420 milliliters
Ground cinnamon – 0,5 teaspoon
Carnation – 4 flowers
2 half-liter cans with tin screw lids
Sterilization of cans
Rinse 2 half-liter jars with lids thoroughly with baking soda. Pour boiling water over the jars, fill the lids with water and boil for 5 minutes.
Preparation of products
Wash 900 grams of plums with cold water, let dry, put on a towel. Use a stainless steel pin or fork to prick each plum in several places. Put the prepared plums tightly in half-liter jars.
Preparation of marinade
Pour 420 milliliters of water into an enameled dish (or stainless steel dish), put on fire. Put 4 clove flowers in water, half a teaspoon of ground cinnamon, 1/2 cup sugar, bring to a boil and simmer for 6 minutes. Then remove the dishes from the heat, pour in 50 milliliters of acetic acid, mix.
Cooking pickled plums
Pour the plums with hot marinade so that the marinade covers the fruits completely. Turn jars with pickled plums with the lid down and leave to cool completely.
How to pickle garlic plums
Products
Plum (Hungarian) – 1 kilogram
Garlic – 2 heads
Water – 750 milliliters
Acetic acid (9%) – 150 milliliters
Sugar – 270 grams
Carnation – 4 buds
Allspice – 10 pieces
Black peppercorns – 12 pieces
4 0,5 liter cans with tin screw lids
Sterilization of cans
Rinse 4 jars with a volume of 0,5 liters with lids with baking soda.
Boil jars with lids for 5 minutes.
Preparation of products
Wash 1 kg of drain under running water, dry. Lightly cut each plum, remove the stone. Peel 2 heads of garlic, divide into cloves, cut large teeth in half. Place a clove of garlic (vertically or horizontally) in each plum in the place of the cut. Fold the plums stuffed with garlic into 4 half-liter sterilized jars.
Preparation of marinade
Pour 750 milliliters of water into an enamel pot, add 270 grams of sugar, 150 milliliters of acetic acid, 4 cloves, 10 peas of allspice and 12 peas of black pepper.
Put the saucepan with the marinade on the fire, bring to a boil.
Preparation
Pour the plums in jars with hot marinade. The marinade level should be above the drain level. Cover jars with plums, leave for 20 minutes. After the time has elapsed, remove the lids, drain the marinade from the cans back into the pan and bring to a boil again. Pour the boiling marinade over the plums. Tightly close the jars with pickled plums with lids, turn upside down, leave until completely cooled.
Delicious facts
Calorie content of pickled plums – 42 kcal / 100 grams.
Shelf life of pickled plums – 1 year in the refrigerator.
Cost of 1 kilogram of fresh plum in the season (July-August) – 80 rubles, in the off-season – 300-500 rubles. per 1 kilogram (data on average for Moscow, June 2019).
How to choose a plum for pickling
1. Plums must be firm, strong, without mechanical damage.
2. Fruits are better to choose ripe or slightly unripe, but not overripe.
3. Small and medium-sized fruits are most suitable for pickling.
4. For conservation, it is better to use durum plums: common Hungarian, Moscow Hungarian, hope.