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All housewives want to both please their family and surprise their guests by serving an original appetizer for the holiday table. A good solution for those who want to diversify the menu and try unusual recipes is pickled plums. Homemade preparations will help not only preserve the taste and benefits of fruits, but also perfectly complement any dishes of meat, fish, or poultry.
How to properly prepare pickled plums
Pickled plums are very easy to prepare. Using classic recipes, every housewife can handle this process. And the cooking recommendations will help you create a delicacy with a harmonious taste and aromatic notes:
- For pickling, it is better to give preference to late varieties of plums (Hungarian plum varietal group: ordinary, Azhan, Italian, as well as Winter and others).
- You need to choose hard fruits, as they soften during the fermentation process.
- Damaged fruits should not be used for cooking; even a couple of rotten fruits can spoil the product and make the work in vain. Therefore, it is necessary to sort fruits, separating overripe, damaged and those with traces of insect pest activity.
- It is better to use oak barrels as utensils, which are used in traditional recipes.They give the finished product a unique aroma, and make the dish tasty and healthy. An alternative to oak tubs can be an enamel bucket, a metal pan, or ordinary three-liter glass containers.
The technology for preparing pickled fruits is considered quite simple. The fruits need to be compactly placed in the prepared container and filled with brine.
A simple recipe for pickled plums
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 picky and demanding connoisseurs of delicacies. It is important to be patient and follow the recipe exactly.
Ingredients and proportions:
- 10 kg plums;
- 5 liters of water;
- 150 g sugar;
- 75 g salt.
Recipe:
- Dry well-washed fruits with a towel. Then place the prepared fruits in clean containers.
- To prepare the brine, dilute sugar and salt in water and boil. Then remove from heat and let cool.
- Pour the cooled solution over the fruits and cover them with currant leaves.
- Cover the top with clean gauze or a cotton napkin and place in a room with a temperature of 18-20°C for 7 days for fermentation.
- After the time has passed, check the fruit and add water if necessary. Cover with a lid and take to a cool place.
The plum treat will be ready in a month. This product should be stored for no more than 6 months. The brine is also suitable for consumption because it has a delicate pink color, an unusual sourish-sweet taste, and the gases in it make it a good drink that perfectly quenches thirst.
Pickled plums for the winter in honey brine
This preparation for the winter will delight you on cold winter days. Honey can 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 brine not only has a delicious taste, but also has a beneficial effect on the functioning of the heart.
Ingredients and proportions:
- 2 kg plums;
- 150 g honey;
- 25 g salt;
- 2 liters of water.
Recipe:
- Dry the washed fruits and place them in a clean 3-liter jar.
- Dissolve honey and dilute salt in heated water.
- Pour the cooled brine over the fruits and cover them using clean gauze.
- Place for fermentation in a cool room for 10 days.
- After 10 days, put the treat in the cellar or refrigerator for 30 days.
After a month, when the fermentation process stops, the product can be served. Store this delicacy in a cold room for about 5 months.
Detailed 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 liters of water;
- 250 g sugar;
- 75 g salt;
- 50 g bay leaf;
- 25 g mustard.
Recipe:
- Boil water in a saucepan and combine it with sugar, salt, bay leaf and mustard. Stir everything well, remove from the stove and leave to cool.
- Pour the resulting brine into containers with fruit and put them in a cool place.
- Fermented plums are ready for consumption after 30 days.
Store this product in the refrigerator for no more than 5 months.
Quick recipe for pickled plums with spices
The easiest way to make pickled plums for the winter. According to the recipe, you need to take hard, unripe fruits, then the delicacy will be tasty and aromatic and can serve as an original snack for the holiday table.
Ingredients and proportions:
- 2-3 kg plums;
- 2.5 liters of water;
- 0.5 l vinegar 9%;
- 700 g sugar;
- 2 tbsp. l. salt;
- spices (cloves, allspice, cinnamon).
Recipe:
- Prick the washed fruits with a needle and place them compactly in jars.
- Pour spices into each (for 1 liter - 2 cloves, 1/4 tsp cinnamon, 2 peppercorns).
- 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.
- Pour brine over the plums and close the jars with plastic or metal lids and put them in the cellar for 3-4 weeks.
Conclusion
Pickled plums are becoming increasingly popular. The cooking process is simple and does not take much time. And if certain conditions are met, the fruit will amaze every gourmet with its taste, absolute naturalness and will certainly become a favorite treat for the whole family.
