9 recipes for pickled cherry plum

Pickled cherry plum captivates with its piquant taste and serves as an original side dish for main courses and meat dishes, and an interesting component in salads. Preserving berries rich in acids is not difficult and can be done without sterilization. In addition, during the season they are cheaper than other fruits, and the preparations will turn out excellent.

Secrets of canning cherry plum

It has already become common to prepare berries with tomatoes, zucchini, cucumbers, and carrots. A witty idea of ​​housewives is becoming popular: preparing pickled yellow cherry plum for the winter, “the olives are resting.” Although no one has canceled experiments, successful combinations of various spices and vegetables are constantly being born.

You need to choose the right fruits for canning:

1. They sort through the fruits, discarding those with defects and damage.
2. Some recipes use unripe or green fruits, which retain their shape better when heated.
3. If desired, place red, yellow and blue cherry plum in one container. Although there is an opinion among experts that the mix is ​​not beneficial to the original taste of each variety.
4. Usually cherry plums are pickled whole, well washed.
5. When prepared, the fruits acquire the full range of taste a few weeks after canning. Then, in autumn and winter, they open the pickles and enjoy the gifts of summer.

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 cherry plum;
• 0.7 kg granulated sugar;
• 0.8 l of water;
• 20 ml vinegar;
• allspice;
• carnation;
• 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, and vinegar after boiling.
3. The marinade is poured into the jars and sealed. If desired, you can turn it over and wrap it in a blanket so that the canned food undergoes a kind of sterilization.

Recipe for pickled cherry plum as “olives”

For harvesting, select ripe, but hard, unripe fruits.

Ingredients and cooking technology

Prepare:

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

When following the recipe “Pickled cherry plum as “olives””, take yellow varieties.

1. Place washed, selected fruits in a saucepan and pour boiling water over them.
2. When the water has cooled, it is drained, heated and the fruits are scalded again, leaving to stand.
3. Using a small colander, remove the berries from the pan and fill the jars with them.
4. Add sugar, salt, and all the spices to the mixture and bring to a boil. Add vinegar and remove from heat.
5. Fill containers with marinade, cover with lids, but do not roll up. The 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, and wrapped until cooled.

Spicy cherry plum for the winter

The addition of capsicum gives the marinated preparation an appetizing flavor.

Ingredients and cooking technology

The preparation with hot pepper is made in small containers.

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

1. Prepared berries are placed in containers and spices are added.
2. The jars are filled with boiling water and 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

This preparation makes aromatic tkemali sauce 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 of cherry plum you need:

• 1 tbsp. l. granulated sugar;
• 1 tsp each salt and 9% vinegar;
• a few leaves of basil and celery;
• a 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. Add sugar, salt, pepper, vinegar.
3. Pour boiling water and immediately roll it up.

The pulp of the berries will be saturated with all the spices from the marinade in about two months. It is after this time that it is better to use the marinated preparation as a side dish or raw material for a flavorful sauce.

Recipe for pickled red cherry plum

Containers with pickled berries of bright red color already awaken the appetite by their external impression, not to mention the invigorating taste sensations.

Ingredients and cooking technology

Ripe red cherry plums are 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. Add spices to boiling water and boil for another 5 minutes. Add vinegar and turn off the marinade.
3. Pour in the fruit, cover with lids and sterilize in a large container for 20 minutes.
4. After sealing with lids, keep the marinade at a high temperature and wrap the jars.

Azerbaijani-style pickled cherry plum

You need elastic, almost green fruits, which are sealed in half-liter jars.

Ingredients and cooking technology

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

Cooking process:

1. The washed fruits are pricked.
2. Spices are placed at the bottom of the containers, and 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, and the marinade mixture is boiled with salt and sugar. After boiling, add vinegar essence.
5. The marinade is distributed into containers with the workpiece and rolled up.
6. The taste of the pickled preparation will develop after a few weeks, by autumn.

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

Still, it’s worth trying to marinate cherry plum with tomatoes, zucchini, and beets. Pickled vegetables have a pleasant taste, salads look very appetizing and elegant, thanks to the bright colors of the cherry plum.

Cherry plum with tomatoes

One 3-liter bottle requires one and a half kilograms of tomatoes and half a kilogram of cherry plum, 40 g of salt, 70-80 g of sugar, 75-80 ml of vinegar, bay leaf, 2-3 cloves, several black peppercorns, 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 fresh hot pepper.

1. Tomatoes and fruits are washed. Sweet peppers are cleared of seeds and cut into strips.
2. All spices are placed in steamed jars. The top is filled with fruits.
3. Boiled water is poured into containers, covered with lids, and left for 15-20 minutes.
4. The drained liquid is boiled and the fruits are poured again for the same time.
5. Next time, add salt and sugar to the boiling liquid, then vinegar and fill the bottles with hot pouring.
6. They roll it up, turn it over, wrap it in something that retains heat - an old winter jacket, a blanket, and leave it until it cools down.

Vegetable mix or pickled cherry plum with vegetables

The jar contains a little bit of summer gifts from the 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 cobs of milky ripe corn, divided into 2-4 parts.From the spices, take 3 leaves of fresh celery and dried laurel, 2-3 buds of 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 spoon of salt and two of sugar. Although in this regard they are guided by their taste.

1. Vegetables and fruits are thoroughly washed, cut, and jars with spices are filled with the mixture.
2. Boil the filling, adding salt, sugar, dry spices, vinegar. A 3-liter container with assorted fruits and vegetables requires 1.2-1.5 liters of water.
3. The assorted jars are filled with the marinade and placed in a large saucepan to sterilize.
4. When the water around the jars 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 1-liter jars, prepare 1 kg of cherry plum, one carrot and one beet each. From the spices, take half a pod of hot pepper, a head of garlic, 10-15 sprigs of parsley and dill, 3-4 buds of cloves, 2 bay leaves, 1 tbsp. a spoonful of mustard seeds, 1.5 tbsp. a spoonful of salt and two of sugar, 80 ml of apple cider vinegar.

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

Conclusion

Pickled cherry plum diversifies winter dinners, surprising you with its 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 vegetable gardens.

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