How to pickle plums
Products
Plum (Hungarian) - 900 grams
Sugar - 1/2 cup
Acetic acid (6%) - 50 milliliters
Water - 420 milliliters
Ground cinnamon - 0.5 teaspoon
Carnation - 4 flowers
2 half liter cans with tin screw lids
Sterilization of cans
Rinse 2 half-liter jars with lids thoroughly with soda. Banks to pour
boiling water, cover with water and boil for 5 minutes.
Food preparation
Wash 900 grams of plums with cold water, let dry, put on a towel. Use a stainless steel pin or fork to prick each plum in several places. Place the prepared plums tightly in half-liter jars.
Cooking the marinade
Pour 420 milliliters of water into an enameled dish (or stainless steel dish), put on fire. Put 4 clove flowers in water, half a teaspoon of ground cinnamon, 1/2 cup sugar, bring to a boil and simmer for 6 minutes. Then remove the dishes from the heat, pour in 50 milliliters of acetic acid, mix.
Cooking pickled plums
Pour the plums with hot marinade so that the marinade covers the fruits completely. Turn jars with pickled plums with the lid down and leave to cool completely.
How to pickle garlic plums
ProductsPlum (Hungarian) - 1 kilogram
Garlic - 2 heads
Water - 750 milliliters
Acetic acid (9%) - 150 milliliters
Sugar - 270 grams
Carnation - 4 buds
Allspice - 10 pieces
Black peppercorns - 12 pieces
4 0.5 liter cans with tin screw lids
Sterilization of cans
Rinse 4 jars with a volume of 0.5 liters with lids with baking soda.
Boil jars with lids for 5 minutes.
Food preparation
Wash 1 kilogram of drain under running water, dry. Slightly cut each plum, remove the stone. Peel 2 heads of garlic, divide into cloves, cut large teeth in half. In every put a clove of garlic (vertically or horizontally) into the place of the incision. Fold the plums stuffed with garlic into 4 half-liter sterilized jars.
Cooking the marinade
Pour 750 milliliters of water into an enamel pot, add 270 grams of sugar, 150 milliliters of acetic acid, 4 cloves, 10 peas of allspice and 12 peas of black pepper.
Put the saucepan with the marinade on the fire, bring to a boil.
Preparation
Pour the plums in jars with hot marinade. The marinade level should be above the drain level. Cover jars with plums, leave for 20 minutes. After the time has elapsed, remove the lids, drain the marinade from the jars back into the pan and bring to a boil again. Pour the boiling marinade over the plums. Close the jars with pickled plums with lids, turn upside down, leave to cool completely.
Fusofacts
Calorie content of pickled plums - 42 kcal / 100 grams.Shelf life of pickled plums - 1 year in the refrigerator.
Cost of 1 kilogram of fresh plum in season (July-August) - 80 rubles, in off-season - 300-500 rubles. per 1 kilogram (data on average for Moscow, June 2019).
How to choose a plum for pickling
1. Plums must be firm, strong, without mechanical damage.
2. Fruits are better to choose ripe or slightly unripe, but not overripe.
3. Small and medium-sized fruits are most suitable for pickling.
4. For conservation it is better to use durum plums: common Hungarian, Moscow Hungarian, hope.