Marinated plum: a recipe that you will like. Marinated cherry plum for the winter

If you have already managed to pick up pickled plums, then you will certainly like a pickled cherry plum. It is not worse, and even more interesting, it is in harmony with a variety of meat, it is gorgeous (and unusual) in salads, and it just takes a snap quicker than seeds. And in harvesting cherry plum is also more profitable: in the season it is much cheaper than plums. Well, if you are skeptical about salty fruits, close one jar on the proposed recipes. For sure pickled plum will change your culinary views.

What you need to know about pickling plum

This fruit is not whimsical and will easily succumb to your culinary experiments. However, there are some subtleties, the ignorance of which does not "kill", of course, the workpiece, but it can spoil some of the external impression, as well as taste sensations.

1. Before pickling cherry plums, it should be as carefully as possible re-sorted. Only the fruits of the ideal physical form are subject to rolling, without the slightest damage. Otherwise pickled cherry will turn out sluggish and will not suit all dishes. For example, it's unlikely to get into a salad.
2. Can be canned fruit of any color. But keep in mind that the dark in a very ripe condition becomes too soft. It is better to take them a little immature.
3. In one bank you can close different varieties of cherry plums, and it will be even beautiful. But gourmets claim that the tastes of yellow and dark will conflict with each other, hammering each other. Try to close them both individually and together - to compare and form your own opinion.
4. Swallowing plum wholly. Tails, of course, are removed, and the pits left from them are washed especially carefully: the dirt remaining in the depressions can lead to damage to the preservation.

Snack in Korean

Most likely, the inhabitants of this country and do not know about the existence of such a fruit. But it is they who are credited with the rumor of the proposed method, which produces a surprisingly elastic and spicy pickled cherry plum. The recipe is good because banks do not need to be sterilized - and in fact many avoid home preparations precisely because they do not like this stage of conservation.

Three-liter bottles are washed and sterilized in any way, for example, it is calcined in the oven. At the bottom of each vessel is put on a dill umbrella, a laurel leaf, a pair of cherry leaves, fresh celery and parsley (twigs of three). Pepper-peas are poured-five pellets a thing-and garlic cloves, 6-7 pieces. The washed plum is packed in bottles. It is not necessary to tamp down it, it is better to shake the container well, so that the fruit will settle in it ergonomically. The marinade is boiled at the rate of two tablespoons of coarse salt per liter of water, bottles are poured into them, four spoons of wine vinegar are added under the lid, and the containers are immediately sealed. Until they cool down completely, they should stand upside down, wrapped and without displacement. Then you can put it in the pantry: if everything is done correctly, such marinated cherry plum for winter is stored without basement conditions.

Salted cherry plum

Those who do not like vinegar in the twists, still remains available marinated cherry plum. The recipe, however, requires sterilization, but then decide what you like more - use vinegar or agree to additional body movements, but do without it. You can take spicy herbs on your own, but horseradish leaves are considered compulsory. Currant and cherry branches are also good for this recipe. The fruit is punctured with a fork from the side where the tail grew, stacked in sterilized vessels (you can add garlic) and poured hot brine, for which a liter of water boils a tablespoon of salt, bay leaf and 2-3 peppercorn peas. Then the containers are sterilized for a third of an hour (if you stopped on liter jars) and are sealed. Keep them better in coolness.

Homemade Olives

Made from the recipe described marinated cherry plum really does not taste much different from the favorite snack. Only it is necessary to select the smallest fruits, not longer than three centimeters. They are laid out on the banks, poured brine (150 grams of large salt per liter of boiling water) and sterilized only five minutes. Before pouring, a spoonful of calcined olive oil is poured into each 1 liter jar. Ready "olives" will be in a week. What is characteristic: they are very easy to pull out their bones.

Alycha with tomatoes

Cautious experimenters can combine a stranger while cherry plum with the usual tomatoes. In this way two hares will be killed at once: the new one will try, and the old one will find an unexpected and piquant taste. Take two kilos of small tomatoes and four - large green or yellow plum. A kilogram of peeled garlic finely chopped, 300 grams of dill is cut large, only to get into the neck. All components are laid out on cans, they are poured over boiled water for five minutes, after which this fragrant water merges back and brine is made: 50 g of salt with 60 sugars are added. The boiling compound is filled with vessels, twisted, turned over and hidden under an old coat or blanket. Five hours later you can arrange on the shelves in the pantry: marinated cherry plum with tomatoes will patiently wait for the winter opening.