Pickled plums: 4 recipes

All housewives want to both please the family and surprise guests by serving an original appetizer to the festive table. A good solution for those who want to diversify the menu and try unusual recipes – pickled plums. Home-made preparations will help not only preserve the taste and benefits of fruits, but also perfectly complement any meat, fish, and poultry dishes.

How to prepare pickled plums

Sauerkraut plums are very easy to make. Using classic recipes, every housewife will cope with this process. And recommendations for cooking will help create a delicacy with a harmonious taste and fragrant notes:

1. For fermentation, it is better to give preference to late varieties of plums (varietal group of Hungarian plums: ordinary, Azhanskaya, Italian, as well as Winter and others).
2. You need to choose hard fruits, as they soften during the sourdough process.
3. Damaged fruits should not be used for cooking, even a couple of rotten fruits can spoil the product and make labor in vain. Therefore, it is required to sort fruits, separating overripe, damaged and with traces of insect pests specimens.
4. As dishes, it is better to use oak barrels, which are used in traditional recipes. They give the finished product a unique flavor, and make the dish tasty and healthy. An alternative to oak tubs can be an enameled bucket, a metal saucepan, or ordinary three-liter glass containers.

The technology for making pickled fruits is considered quite simple. The fruits should be compactly laid in prepared dishes and poured with brine.

Easy Pickled Plum Recipe

This is an old recipe that has stood the test of time. As a result, the pleasant aroma and harmonious unique taste of pickled fruits will delight the most captious and demanding admirers of delicacies. It is important to be patient and follow the recipe exactly.

Ingredients and proportions:

• 10 kg plums;
• 5 L of water;
• 150 grams of sugar;
• 75 g salt.

Recipe:

1. Dry washed fruits with a towel. Then put the prepared fruit in clean containers.
2. To prepare the brine, dilute sugar and salt in water and boil. Then remove from heat and let cool.
3. Pour the cooled solution over the fruits and cover them with currant leaves.
4. Cover with clean gauze or a cotton napkin on top, put in a room with a temperature of 18-20̊С for 7 days for fermentation.
5. After the time has elapsed, check the fruit and add water if necessary. Cover with a lid and take to a cold place.

The plum treat will be ready in a month. You need to store such a product for no more than 6 months. The brine is also suitable for drinking, because it has a delicate pink color, an unusual sour-sweet taste, and the gases in it make it a good drink that quenches thirst perfectly.

Pickled plums for the winter in honey brine

Such a preparation for the winter will delight you on cold winter days. Honey is able to give fruits an interesting and delicate taste and aroma. In addition, such a dessert increases vitality and protects against diseases, which is so important in winter. And the pickle differs not only in delicious taste, but also has a beneficial effect on the work of the heart.

Ingredients and proportions:

• 2 kg plums;
• 150 g of honey;
• 25 g salt;
• 2 L of water.

Recipe:

1. Dry the washed fruits and put them in a 3-liter clean jar.
2. Dissolve honey in warm water and dilute salt.
3. Pour the cooled brine over the fruits, cover them using clean gauze.
4. Put for fermentation for 10 days in a cool room.
5. After 10 days, put the delicacy in the cellar or refrigerator for 30 days.

After a month, when the fermentation process stops, the product can be served at the table. Store such a delicacy in a cold room for about 5 months.

Detailed cooking recipe:

pickled plums recipe with mustard

A bright and unexpected combination of plums in brine with mustard. Such fruits can turn the most ordinary dishes into an exquisite delicacy.

Ingredients and proportions:

• 10 kg plums;
• 5 L of water;
• 250 grams of sugar;
• 75 g salt;
• 50 g of bay leaf;
• 25 g mustard.

Recipe:

1. Boil water in a saucepan and combine it with sugar, salt, bay leaf and mustard. Mix everything well, remove from the stove and leave to cool.
2. Pour the resulting brine into containers with fruit and put in a cool place.
3. Fermented plums are ready for consumption after 30 days.

Store this product in the refrigerator for no more than 5 months.

A quick recipe for pickled plums with spices

The easiest way to make pickled plums for the winter. According to the recipe, it is necessary to take solid, unripe fruits, then the delicacy will turn out tasty and fragrant and can serve as an original snack for the festive table.

Ingredients and proportions:

• 2-3 kg of plums;
• 2,5 L of water;
• 0,5 l of vinegar 9%;
• 700 grams of sugar;
• 2 Art. l salts;
• spices (cloves, allspice, cinnamon).

Recipe:

1. Pierce the washed fruits with a needle and put them compactly in jars.
2. Pour spices into each (for 1 liter – 2 clove buds, 1/4 tsp cinnamon, 2 peppercorns).
3. Pour sugar and salt into a saucepan with water. Bring contents to a boil. Turn off the heat, add vinegar and mix everything well. Allow the resulting brine to cool.
4. Pour the plums with brine and close the jars with plastic or metal lids and store in the cellar for 3-4 weeks.

Conclusion

Pickled plums are becoming more and more popular. The cooking process is simple and does not take much time. And under certain conditions, fruits will amaze every gourmet with their taste properties, absolute naturalness and will certainly become a favorite delicacy of the whole family.