How to pickle plums for the winter - photo cooking recipe
What is a marinade? This is a way to preserve the freshness and taste of foods with the help of acid. The composition of marinades often includes also vegetable oil, sugar and vinegar. As a rule, marinade is associated with spicy, acidic and salty dishes: cucumbers, mushrooms, tomatoes.
We use them as spicy coldsnacks. But what if you expand the boundaries of your ideas? To connect incompatible, for example, sweet and salty? Today we offer you an unconventional prescription for harvesting for the winter: pickled plums. Try, you will not remain indifferent.
Recipe for pickled plums
Sharp plums become magnificentcomplement to fish and meat dishes, they are also used for making tkemali sauce. To create our dish you will need a kilogram of plums, 4 tablespoons of salt, 1, 5 cups of sugar, a partial glass of vinegar, it is better to take wine, half a glass of lemon juice, as an additional seasoning - half a teaspoon of ground cinnamon.
Dense, strong berries are washed, cleaned fromstems, then pierce several times with a needle. After we have prepared the fruit, it's time to start the marinade. For him, vinegar is mixed with lemon juice, sugar, salt, cinnamon, then boil for 2-3 minutes. Put the plums on the jars and fill them with brine. We roll up the covers. Do not forget that the banks must be pre-sterilized.
There is also a faster recipe for pickleddischarge. We take small, dense fruits, sugar, grape vinegar. More refined taste of fruit will give buds of carnations and bay leaf. At 3 kg. berries you need about a kilogram of sugar and quite a bit of seasonings. Traditionally, we begin by washing the plums, cleaning them, carefully sorting them.
Next, the cream is added to the jar and covereda layer of seasonings, again plums come, again seasonings. Remember that the last layer should be fruits. Marinade is cooked, as in the previous recipe: warm the vinegar with water and sugar, bring to a boil. Readiness is determined by consistency: the solution must be very thick. Pour the solution into cans, sterilize them, then roll them up.
Marinated plum with garlic
A very spectacular snack willpickled plum with garlic. The taste turns out to be unusual: spicy, sweet and sour, with unique facets and shades. Running salted? Let's start cooking. Strong greenish plums will need a little less than a kilogram, garlic gram 200, 150 grams of sugar, water. Seasonings - buds of a carnation, sweet pepper.
After we washed the plums, you do not need to finishto cut berries. Now the fruit resembles a slightly slightly opened shell. A stone is carefully extracted, and instead of it we put a cleaned clove of garlic. If the clove is cut, the flesh of the berry will soak more quickly, and its taste will be more intense and sharp. We connect the two halves of our "shell" with the garlic "pearl" inside. Tightly put the fruits in clean jars. To fill the berries you need a pickle.
Boil the water and add sugar, thenspices and, as a final chord, vinegar. Fill our marinade plums and let them brew for at least 10 hours. After the necessary time, merge the brine, boil it again and return it to the banks again. Now they can be rolled up. The table will be luxurious and absolutely unique, and the meat is spicy and spicy thanks to a seasoning of pickled plums.
Author: Katerina Sergeenko
