Pickled plum with mustard

How to cook pickled plums

The first stage of preparing home-made pickled plums is collecting the fruits and preparing them for processing. Only ripe, but not overripe fruits, whose flesh is still dense, are suitable for soaking. You can also pick not quite ripe fruits, but slightly unripe ones, the main thing is that they are already juicy and tasty.

Any variety of plum is suitable for soaking, but it is preferable to use late varieties that ripen in late summer and autumn. They are the ones that best withstand urination, while acquiring a bright taste and aroma.

The second stage is the selection of dishes for soaking and its preparation. It is advisable to use large wooden barrels used in traditional recipes, but you can soak the plums in enamel buckets, large saucepans or ordinary 3-liter jars.Important! Metal utensils should not be used; the fruits contained in them may acquire an unpleasant aftertaste.

The technology for soaking plums is as follows: the prepared fruits are placed tightly in a container and filled with brine, the composition of which depends on the recipe. After infusion, they acquire a characteristic taste, for which they are soaked. The process of obtaining pickled plums at home according to many recipes takes approximately 3-4 weeks, after which they can already be eaten. During the time that urination continues, you need to monitor its progress and care for plums, just like apples. The finished product is stored in the cellar for approximately 5–6 months, during which it needs to be eaten. It is not recommended to keep it longer.

Traditional recipe for soaked plums

The easiest way to wet the fruits of the plum tree is according to this recipe, which is considered a classic. And all because it requires a minimum of ingredients:

• fresh, whole fruits – 10 kg;
• salt and granulated sugar 20 g each (per 1 liter of water);
• seasonings – cloves and allspice.

The cooking sequence for the traditional recipe is as follows:

1. Wash the fruits well in clean water, changing it several times, and place in a pan or bucket along with the spices.
2. Prepare the brine and pour it over the fruit so that it covers them completely.
3. Press down with pressure and leave for 2 or 3 days in a warm room.

After this, transfer the pan to a cold room. They can be stored in it for about 4 months, that is, approximately until mid-winter.

Pickled plums for the winter: recipe with malt

To prepare homemade preparations according to this recipe, you need to prepare:

• fruits – 10 kg;
• sugar – 0.25 kg;
• salt – 0.15 kg;
• malt – 0.1 kg;
• wheat or rye straw or chaff – 0.15 kg;
• water – 5 l.

The process for preparing plums soaked with malt is as follows:

1. Place straw in a saucepan and fill it with hot brine made from salt and sugar.
2. When the liquid has cooled, filter it.
3. Pour plums into a barrel, pan or 3-liter jars and fill them with brine.
4. Cover the jars with plastic lids.
5. Leave the container in a warm place for 3 days, during which fermentation will begin, and then take it out to a cool room.

The fruits will become soaked after 3 or 4 weeks, after which they can be eaten.

Soaked plums with mustard and spices

It turns out that sweet plums go well with various spices, which give them a unique taste and aroma. In addition to spices, you can also use mustard, which is exactly what is indicated in this recipe. Ingredients you will need to stock up on before starting cooking:

• fruits – 10 kg;
• 2 cups granulated sugar;
• 1 tbsp. l. table vinegar (9%);
• 2 tbsp. l. mustard powder;
• 0.5 tsp. cinnamon;
• sweet peas – 10 pcs.;
• cloves – 5 pcs.;
• 1 tbsp. l. star anise.

Pickled plums with mustard for the winter must be prepared in the following order:

1. Cook the marinade (pour all the spices, mustard into the pan, boil and pour vinegar into the boiling water).
2. Fill sterilized jars with fresh washed plums and immediately pour hot marinade over them.
3. Close with lids and place under blanket.

After natural cooling, which will end the next day, transfer them to a cold place.

A simple recipe for pickled plums

You can also prepare soaked plums for storage in winter using sterilization. To do this, you need to prepare jars from 1 to 3 liters in capacity, wash them and steam them. Ingredients for the recipe for pickled plums in jars for the winter:

• 10 kg of fresh ripe plums;
• 200 g each of salt and sugar;
• seasonings to taste.

You need to make preparations like this:

1. Place plums in clean jars.
2. Prepare the brine.
3. Let cool slightly and pour it into jars.
4. Place the container with fruits in a container for sterilization and sterilize for 15 minutes after the liquid boils.
5. Remove from the pan and roll up with tin lids.

Store after cooling in the cellar or at room conditions.

Soaked plums in jars for the winter with honey

You will need:

• ripe solid plums – 10 kg;
• 5 liters of water;
• 0.1 kg salt;
• 0.4 kg of any honey.

You can soak fruits according to this recipe in a 10-liter bucket or a ceramic or wooden barrel of any suitable size. For what:

1. Fill clean, steamed containers to the top with them.
2. Pour hot brine prepared in advance from honey and salt.
3. When it cools down, place a large plate or wooden circle on top, cover with a piece of gauze, press down with something heavy and leave for 2 or 3 days in a warm room for fermentation.
4. Then place the pan in a cool, dry place where it will be stored.

You can enjoy plums after 3 or 4 weeks, and store them in the cellar for 4 or 5 months.

Pickled plums: a quick recipe

Ingredients needed for this recipe:

• 10 kg of fruits, ripe, just picked from the tree;
• 5 liters of cold water;
• 200 g of salt and the same amount of sugar;
• 1 glass of vinegar;
• sweet peas, cloves, cinnamon to taste.

Detailed step-by-step preparation:

1. Sort the fruits and rinse several times in warm water.
2. Steam the jars and let them cool.
3. Fill them up to the neck with plums.
4. Cook the marinade and pour it hot into all the jars.
5. Cover with thick nylon lids and after the jars have cooled, place them in a cold storage facility for permanent storage.

Pickled plums prepared for the winter can be tasted after about a month.

Recipe for pickled plums with mustard and aromatic herbs

The main difference between this recipe and the previous ones is that fragrant herbs, such as mint sprigs, currant and cherry leaves and oregano, are used to add flavor to the plums. Otherwise the ingredients are similar:

• 10 kg plums;
• water 5 l;
• 0.2 kg each of salt and granulated sugar;
• 2–3 tbsp. l. mustard powder;
• 5 pcs. cherry and currant leaves;
• 2–3 sprigs of mint;
• 1 tsp. oregano.

Step by step cooking guide:

1. Prepare a wooden or clay barrel or an enamel pan.
2. Fill them with fresh fruit.
3. Brew the brine and pour hot over the fruits so that the liquid covers them completely.
4. Cover with gauze, put pressure on it and, after cooling, take the container to a cold cellar or basement.

Pickled plums will also be ready in about a month, and will remain suitable for consumption for six months.

Pickled plums: recipe with rye bread

Rye bread, which must be added to the fruits according to this canning option, will give the brine a peculiar taste of kvass. Some housewives consider it the best recipe for pickled plums and use it most often. Components to prepare:

• 10 kg of fruits, ripe or slightly unripe;
• 0.2 kg each of sugar, salt;
• a few crusts of dry rye bread;
• seasonings as you like.

Step-by-step cooking process:

1. Sort the fruits and wash them in clean water at least 2 times.
2. Pour into a pan of suitable volume.
3. Boil the brine with bread and spices.
4. Strain or squeeze out the liquid and pour it into the pan.
5. Place pressure on the cooled fruit.

Leave the pan in a warm place for 2 days, then move it to the cellar.If mold forms, it must be removed, the mugs washed in hot water or scalded with boiling water and the pressure put back on. You can start tasting the product 1 month after the day of preparation.

Conclusion

Any housewife who is familiar with the principles of preparing food for the winter can easily prepare soaked plums in glass jars, in a barrel or in a saucepan. You can use any recipe of your choice or try preparing plums using several of them.

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