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Today I will show you how to pickle plums, because this is my favorite winter delicacy. We pickle plums for the winter every year in July, 15 jars. Terrific, tangy, usually served as an appetizer. But I’ll reveal to you a whole other side of this wonderful canning. Serve pickled plums with meat or make them part of a dessert.
Relative to many other recipes, this is a pretty simple recipe for pickled plums for the winter. You don’t have to fiddle with them for a week or pierce each one. Plus I use a very tangy marinade.
When you open a jar of plums – you immediately smell the holiday. And mulled wine. Yes, yes, the spice set is very similar, and the smell of cognac gives a light holiday flavor. And if you are afraid that there will be alcohol in the plums and it is not allowed to children – do not worry, when heating the marinade, the alcohol evaporates and only the flavor remains. So, both adults and children will like plums in the marinade.
By the way, I used this same recipe to make cherry plums last year. Only because it is finer, I poured hot marinade over it only once and infused it for an hour. Next, just boiled and rolled up jars with pickled cherry plums. You can even make an assortment for the winter – plums and cherry plums, beautiful and bright jars will turn out.
There are thin-skinned varieties of plums. For the first time it is better to pour not boiling marinade, but slightly cooled. So the skin will not burst.
And one more difference of this recipe. Pickled plums are made without sterilization.
If you want to pickle plums for the winter without canning, then at the stage where you third time pour the fruit with hot liquid in jars – just let them cool and put them in the fridge. The recipe below specifies this point. Or you can put it in a large jar or glass container and store it that way. The plums will be ready to serve in about a week.
And the last nuance. Spices we calculate for 1 kg of plums. I.e. for 4 kg we multiply the amount by 4, for 5 – by 5.
But the marinade I give at the rate of 1 liter of water. 1 portion of marinade is enough for 1-2 kg of plums. For 3 kg you need 1.5-2 servings of marinade.
I do as follows. Let’s say I have 5 kg of plums. I immediately prepare a marinade of about 2 times less – i.e. 5 divided by 2, it is 2.5 liters, approximately increase to 3l. Te take 3 liters of ode and all the ingredients for marinade increase by 3 times. If it is not enough – it is not difficult to quickly make another liter of marinade. If the marinade stays – it’s amazingly delicious as a drink or a base for sauces. Many of my subscribers write that they make specially a couple of jars of marinade separately.
- For the marinade, boil water, add sugar and apple cider vinegar. For canning, I try to use apple cider vinegar, because the usual table vinegar is not very “useful”. And I can not so much canning, to save money. It turns out to use two bottles of apple or wine vinegar for the canning period.
- Marinade should boil a little. Literally 10-20 minutes. Although at first it seems that you just boil water for nothing, then you will see the marinade thicken a bit. We add cognac to the marinade. Of course, you can do without it. But I like the combination of flavor of cognac and spices in pickled plums. In winter, just a holiday every jar.
- Rinse the plums. Put in a glass or ceramic container. Fold in spices. Pour marinade. Cover with lid and leave for an hour. After an hour drain the marinade, bring to a boil and pour the plums again. So we need to pour the marinade plums 3 times. I.e. we marinate the plums for three hours.
- At the end of three hours we drain the marinade. Plums spread out in sterilized jars. We try to evenly distribute spices. From a kilogram of plums I got about five 300 gram jars. But, as you can see in the video, they are like barrels, so it is more compact to stack the plums. Also, it all depends on the court of plums, I have “Hungarian”.
- Pour the marinade over the plums and close with sterile lids. Turn the jar with plums in the marinade and wrap with a warm blanket. If you do not want to roll – just put in jars and in the refrigerator.
We store the pickled plums as an ordinary canning. And in winter treat friends and acquaintances.
I recommend serving plums to the baked pork, just an incredibly festive combination! And from the marinade you can make an excellent sauce to the meat. Just add to the juice that forms when baking the meat, plus a spoonful of starch and boil it down. Bon appetit!
