Forgotten recipes: how to prepare pickled plums for the winter. Recipe for soaked plums How to soak plums for the winter with mustard

Did you know that sweet plums are not only suitable for making jam and compote, but also go well with spices? Plum with mustard is an extraordinary delicacy that will become the highlight of a festive feast or an exquisite addition to the Lenten menu. In this article we will tell you how to prepare such a snack.

Plum with mustard is a very piquant combination

Ingredients

Water 1 liter Bay leaf 2 pieces) Vinegar 0 tbsp

• Number of servings: 4
• Cooking time: 20 minutes

Plum with mustard for the winter

To prepare such a preparation, you should choose the right variety of plums. Elastic large fruits that are not overripe, but not green, are excellent for pickling. The ideal option is “Hungarian” or “Ugorka”.

Ingredients:

• 1.5 liters of clean drinking water;
• 2.5 kg of fresh plums;
• 2 tsp. table salt;
• 6 tsp. granulated sugar;
• spices: cloves, cinnamon, allspice;
• a couple of bay leaves;
• 1 tbsp. l. mustard powder;
• ½ tbsp. l. vinegar.

Bring water to a boil, add spices, salt and sugar. Reduce heat, leave the pan on the stove for another 4 minutes, and cool. Add mustard and vinegar to the mixture at room temperature.

Distribute the plums into jars (preferably liter jars) and fill with the resulting marinade. Close the jars with a tight plastic lid and place in the refrigerator or cellar. The spicy preparation for the winter is ready! This delicacy can be served with both fish and meat dishes, and added to salads and snacks.

An old recipe for plums with mustard

“Hungarian” is ideal for this recipe for soaked plums. It is best to make preparations in large wooden barrels. If you don’t find any, you can use wide pans or glass containers, for example, three-liter jars.

You will need:

• 5 liters of clean drinking water;
• 10 kg plums;
• 6 tbsp. l. mustard powder;
• 1.5 tbsp. granulated sugar;
• 3 tbsp. l. table salt;
• Bay leaf.

First you need to sort through the fruits, choose the most elastic, slightly unripe ones. Damaged plums should be discarded or used in other recipes, such as plum jam or jam. Suitable fruits should be thoroughly washed under running water and placed tightly in a prepared container.

The next step is preparing the brine. Pour water into a large saucepan and add the remaining ingredients: salt, sugar, mustard, bay leaf to taste. Place the brine on the stove and boil until the components are completely dissolved. Remove the mixture from the heat and pour in the plums.

At the end, you should cover the fruits with a small circle made of high-quality plastic or wood and put pressure on top. For 3 days, the workpieces must be left in a warm place, for example, next to the battery or in the sunny part of the apartment. After the expiration date, transfer the jars to a cool place for a month.

Delicious plums are ready! An unusual appetizer will pleasantly diversify your menu.

Among housewives, pickled plums are extremely popular among a wide variety of recipes for canning for the winter. The demand for this traditional homemade preparation is explained by the simplicity of its preparation, unique taste and aroma, and the possibility of being consumed both in its pure form and as a component of salads and a side dish for hot dishes.

The main features of preparing pickled plums are the following:

• careful selection and preparation of fruits;
• use only enamel or glass containers;
• preparing a special solution for fermentation - brine;
• strict adherence to the chosen recipe;
• fermentation of fruits filled with brine for a certain time - from 2-3 to 30 days;
• It is obligatory to use currant leaves and cherry twigs, which are used to cover fruits drenched in brine, so that they do not float up during fermentation.

Fruit preparation

The fruit preparation process includes the following manipulations:

1. Sorting - fruits collected for preservation are carefully inspected for rot, damage by pests, and diseases. For pickling, choose hard, unripe fruits with an even dark blue color.
2. Washing – the selected plums are thoroughly washed under running water in a large container.
3. Drying - washed fruits are laid out in an even layer for drying on a cotton towel or other clean cloth.

Plums prepared in this way can be safely poured into pre-sterilized containers.

Preparation of containers

Most often, soaked plums are prepared for the winter in three-liter glass jars.

Prepare each jar as follows:

1. Add a pinch of baking soda to the jar.
2. Using a foam sponge, thoroughly wash the walls and bottom of the container with soda.
3. Use steel wool for frying pans to remove traces of rust from the neck of the jar.
4. The washed jar is rinsed under cold running water, turned upside down and placed on a dry towel so that the drops of water remaining on the walls of the container completely drain.
5. The jar is sterilized by keeping it in an oven preheated to a temperature of 120-150 0C for several minutes or by treating it with steam over a boiling open kettle.

When sealing cans of preserved food for long-term storage, the sealing lids used for this are also thoroughly sterilized by placing them in a saucepan with boiling water.

How to soak plums in jars for the winter?

Among the wide variety of recipes for this preservation, the most popular are both simple versions, including a minimum number of components, and more complex, multi-component ones, but at the same time differing from traditional ones in original taste and smell.

Traditional recipe

According to the traditional recipe, pickled plums are prepared as follows:

1. 10 kilograms of fruit are poured into an enamel bucket or pan.
2. Prepare the brine - dissolve 200 grams of granulated sugar and table salt in 5 liters of cold boiled water.
3. The fruits placed in the container are filled to the top with brine.
4. A pressure is placed on top of the container - a wooden circle with a load placed on it.
5. To ferment the fruits, the container is placed in a warm place for 3 days.

Store the prepared preserves in a cellar or basement for 2-5 months.

Fast way

You can quickly prepare pickled plums using the following recipe:

1. 10 kilograms of fruits are poured into 3-liter sterilized glass jars.
2. 8 tablespoons of sugar and 1 tablespoon of salt are dissolved in 5 liters of water.
3. The resulting brine is boiled, then removed from the heat and placed to cool.
4. 250 milliliters of 9% vinegar are poured into the cooled brine.
5. Jars with plums are filled with cooled brine and closed with nylon lids.

The finished preservation is placed in a cool place - cellar, basement.

Simple recipe

According to this recipe, pickled plums are prepared as follows:

1. 10 kilograms of plums are poured into prepared 3-liter glass jars.
2. 200 grams of sugar and salt are dissolved in 5 liters of cold water.
3. The brine is boiled over low heat, after which it cools down to room temperature for some time.
4. Jars with fruits are filled to the top with cooled brine, covered with currant leaves on top.
5. For fermentation, the container with fruits filled with brine is covered with clean gauze and placed in a warm place for 6-7 days.
6. A week later, the gauze is removed from the jars, the currant leaves are removed and, if necessary, boiled cold water is added.

Containers with finished preservation are closed with screw or nylon lids and stored for 5-6 months in a cool place.

Option with malt

Pickled plums, which have an original taste and smell, are prepared according to this recipe as follows:

1. 10 kilograms of plums are placed in sterilized glass jars.
2. 3 tablespoons of salt and 10 tablespoons of granulated sugar are dissolved in 5 liters of water.
3. The brine is boiling.
4. 200-250 grams of dry rye or wheat straw are poured into the bottom of an enamel pan or bucket.
5. The straw is poured with hot brine and infused for some time (3-5 minutes).
6. The brine is filtered through a colander.
7. Jars with fruits are filled with hot brine and closed with nylon lids.
8. To ferment fruits filled with brine, the jars are placed in a warm place for 3 days, after which they must be removed to a cool cellar or basement for a month.

After a month, plums can already be eaten, used for making salads, and as a side dish for various dishes.

With mustard and spices

Pickled plums, which have a very pleasant taste and unique aroma, are prepared according to this recipe as follows:

1. 10 kilograms of plums are poured into an enamel bucket or pan.
2. To prepare the brine, 10 tablespoons of sugar, 1.5 tablespoons of salt are dissolved in 5 liters of water, 50 grams of whole bay leaf, 25 grams of mustard powder are added.
3. The brine is boiled over low heat, after which it is allowed to cool for some time.
4. The cooled brine is poured into the container with the fruits.
5. The container is covered with oppression and placed in a cool place for a month.

Ready preserves can be stored in a basement or cool cellar for 4-5 months.

With honey

To prepare pickled plums with honey you need:

1. Pour 2 kilograms of plums into a three-liter jar.
2. Dissolve 150 grams of liquid honey and 0.5 tablespoons of salt in 2 liters of warm boiled water.
3. Fill the container with the fruits to the top with brine and, closing with a nylon lid, place in a cool place for 10 days.
4. After 10 days, put the jar in a cool place for a month.

Canned food will be ready for consumption in 30 days.

With mustard and aromatic herbs

According to this recipe, soaked plums are prepared in the same way as with mustard and spices, replacing the latter with fragrant herbs - 3 green shoots of mint, a teaspoon of dried and crushed oregano.

With rye bread

According to this recipe, soaked plums are prepared for the winter as follows:

1. 10 kilograms of plums are placed in an enamel pan or bucket.
2. 250-300 grams of rye crackers are placed at the bottom of another container and filled with brine from 5 liters of water, in which 200 grams of sugar and salt are dissolved.
3. The brine is boiled over low heat, after which it is allowed to cool to room temperature and filtered through cheesecloth.
4. The cooled brine is poured into a container with plums, a pressure is placed on top and placed in a warm room for 2 days.

When fermentation stops, the preservation is placed in a basement or cellar for a month, after which the plums can already be eaten.

Storage of workpieces

Store the finished preserves in the basement, cellar or refrigerator, at a temperature not exceeding +5 0C.

While every person has tried soaked apples at least once in their life, few have heard of other fruits prepared in a similar way. However, pickled plums are an original snack with a spicy, sweet and sour taste. For soaking, unripe fruits with dense flesh are selected.

Pickled plums in malt

Ingredients:

• 10 kg of dense plums;
• 150 g salt without additives;
• 250 g granulated sugar;
• 100 g of malt (use rye or barley flour);
• 150 g of rye or wheat straw;
• 5 liters of water.

Preparation:

First of all, heat the water to a boil, dissolve sugar in it, then salt. The resulting brine is poured over the straw and left to infuse for a while. Then the resulting brine is filtered and the liquid is poured into the plums, placed in jars. The fruits are thoroughly washed before pouring. Jars with soaked plums are covered with lids and stored in the cold for several weeks.

The readiness of pickled plums is determined by the following signs: the pulp of the plums becomes soft and sweet and sour, the brine changes color to pink, and acquires a characteristic aroma and taste.

Pickled plums with mustard

Ingredients:

• 6 kg of good quality plums;
• 3.6 liters of boiled water;
• 10 spoons of mustard powder;
• 1.4 kg granulated sugar;
• 210 g salt;
• 1 liter of vinegar (mass fraction of acid 6%).

Procedure:

The washed plums are placed in 3-liter jars, placing them tightly. Add a few tablespoons of mustard powder to each jar.

Pour water into the pan, add salt and sugar. The resulting marinade is heated to a boil, after which vinegar is poured in. Remove the marinade from the heat and pour it into jars with plums.

The plastic lids that will cover the soaked plums are doused with boiling water. All that remains is to cover the soaked plums with lids and put them in a cold room where there is no daylight for several weeks. The plums turn out very tasty, and the mustard gives a slight spiciness, muting the sweetness of the plum pulp.

Pickled plums in sugar

Of all the recipes for plums in sugar, this is the classic and easiest preparation.

Ingredients:

• 5 liters of water;
• 9-10 kg of dense plums;
• 75 g salt;
• half a glass of sugar.

Technology for preparing pickled plums:

This recipe is no different from previous options. Plums for urination are selected that are dense and unripe. They are washed, removing debris and stalks. Next, the plums are placed in glass jars.

The next step is preparing the brine for pouring the plums. Pour water into a saucepan, dissolve sugar and salt, and heat the liquid to a boil. When the brine has cooled, it is poured into jars with plums. All that remains is to tightly close the containers with clean lids. Pickled plums are refrigerated for a couple of weeks.

Soaked vegetables and fruits are an original snack that allows you to somewhat diversify your daily menu. For example, a recipe for pickled plums will allow you to try familiar fruits in a new, piquant, sweet and sour version. For each of the suggested cooking methods, try to use firm, not overripe fruits.

Pickled plums with mustard

You will need six kilograms of plums, three and a half liters of water, a liter of 6% table vinegar, seven glasses of granulated sugar, ten tablespoons of mustard powder, seven tablespoons of salt. Rinse and place the plums tightly in three-liter jars. Add a few tablespoons of mustard to each. Pour water into a saucepan, add sugar and salt, boil, stirring occasionally, and pour in vinegar. Remove from heat, cool and pour the resulting brine over the plums. Pour boiling water over the plastic lids, close the jars tightly, then put the plums in a dark and cool place for two weeks. You will get very tasty pickled plums. The recipe, as you can see, is very simple. Mustard will add a touch of spiciness to the sweetness of the plums and make this a memorable snack.

Pickled plums: malt brine recipe

You will need ten kilograms of plums, two hundred and fifty grams of granulated sugar, one hundred and fifty grams of salt, one hundred grams of malt (use barley or rye flour), one hundred and fifty grams of wheat or rye straw, five liters of water. Dissolve salt, sugar and flour in boiling water, pour it over the straw. After a while, strain, pour the resulting brine over the plums, which have previously been thoroughly washed, sorted and placed in jars. Cover with lids and store in a cool place for a couple of weeks. The finished plums will have a soft consistency and a sweet and sour taste, and the brine should be a delicate pink color, with a pleasant characteristic aroma and taste.

Pickled plums: honey brine recipe

As with the previous ones, for this recipe you should take dense, not overripe plums without cracks or soft areas. For ten kilograms of fruit and five liters of water you will need four hundred grams of natural honey and seventy-five grams of salt. Dissolve them in boiling water, let the brine cool and pour the plums placed in glass jars. Covering the workpieces with lids, leave for about twenty days. If you store this snack in the refrigerator, it will remain fresh for several months.

Pickled plums: recipe for brine with sugar

Perhaps one of the simplest and most classic options. For ten kilograms of dense plums and five liters of water, you will have to take only one hundred and fifty grams of sugar and seventy-five grams of salt. Preparation is the same as in other options. Sort and wash the plums, place them tightly in a clean glass jar, boil water, completely dissolving salt and sugar in it. After letting the brine cool, pour it over the prepared plums, then screw the lid on tightly. Place the preparation in a cool, unlit corner, let it brew for a couple of weeks, and then serve.