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All housewives want to both please the family and surprise the guests by serving an original appetizer to the festive table. A good solution for those who want to diversify the menu and try unusual recipes - pickled plums. Homemade preparations will help not only preserve the taste and benefits of fruits, but also perfectly complement any dishes from meat, fish, poultry.
How to properly prepare sauerkraut plums
Pickled plums are very simple to prepare. Using classic recipes, every housewife will cope with this process. And the recommendations for cooking will help you create a delicacy with a harmonious taste and aromatic notes:
- For pickling, it is better to give preference to late varieties of plums (varietal group of Hungarian plums: ordinary, Azhansk, Italian, as well as Winter and others).
- You need to choose hard fruits, since they soften during the fermentation process.
- For cooking, you cannot use damaged fruits, even a couple of rotten fruits can spoil the product, and make the work in vain. Therefore, it is required to sort the fruits, separating overripe, damaged and with traces of the activity of insect pests.
- It is better to use oak barrels as dishes, which are used in traditional recipes. They give the finished product a unique aroma, and make the dish tasty and healthy. An alternative to oak tubs can be an enamel bucket, a metal pan, or ordinary three-liter glass containers.
The technology for making pickled fruits is considered to be quite simple. Fruits must be compactly placed in prepared dishes and filled with brine.
A simple pickled plum recipe
This is an old time-tested recipe. As a result, the pleasant aroma and harmonious unique taste of fermented fruits will delight the most picky and demanding admirers of delicacies. It is important to be patient and follow the recipe exactly.
Ingredients and proportions:
- 10 kg of plums;
- 5 liters of water;
- 150 g sugar;
- 75 g of salt.
Recipe:
- Dry well washed fruits with a towel. Then place the prepared fruit in clean containers.
- To prepare brine, dilute sugar and salt in water and boil. Then remove from heat and let cool.
- Pour the cooled solution over the fruits and cover them with currant leaves.
- Cover the top with clean gauze or a cotton napkin, put in a room with a temperature of 18-20̊С for 7 days for fermentation.
- After the time has passed, check the fruit and add water if necessary. Cover and remove to a cool place.
The plum treat will be ready in a month. You need to store such a product no more than 6 months. The brine is also suitable for consumption, as it has a delicate pink color, an extraordinary sour-sweet taste, and the gases in it make it a good drink that perfectly quenches thirst.
Pickled plums for the winter in honey brine
Such preparation for the winter will delight you with cold winter days. Honey is able to give fruits an interesting and delicate taste and aroma. In addition, such a dessert increases vitality and protects against diseases, which is so important in winter. And the brine is distinguished not only by its delicious taste, but also has a beneficial effect on the work of the heart.
Ingredients and proportions:
- 2 kg of plums;
- 150 g of honey;
- 25 g salt;
- 2 liters of water.
Recipe:
- Dry the washed fruits and put them in a 3-liter clean jar.
- Dissolve honey and dilute salt in heated water.
- Pour the fruits with cooled brine, cover them using clean gauze.
- Leave to ferment for 10 days in a cool place.
- After 10 days, put the treat in the cellar or refrigerator for 30 days.
After a month, when the fermentation process stops, the product can be served. Store this delicacy in a cold room for about 5 months.
Detailed recipe for cooking:
Pickled plums recipe with mustard
A bright and unexpected combination of plums in brine with mustard. Such fruits are capable of turning the most ordinary dishes into an exquisite delicacy.
Ingredients and proportions:
- 10 kg of plums;
- 5 liters of water;
- 250 g sugar;
- 75 g salt;
- 50 g bay leaves;
- 25 g mustard.
Recipe:
- Boil water in a saucepan and combine with sugar, salt, bay leaves and mustard. Stir everything well, remove from the stove and put to cool.
- Pour the resulting brine into a container with fruit and put it in a cool place.
- Fermented plums are ready for consumption after 30 days.
Store such a product in the refrigerator for no more than 5 months.
A quick recipe for pickled plums with spices
The easiest way to make pickled plums for the winter. According to the recipe, it is necessary to take hard, unripe fruits, then the delicacy will turn out to be tasty and aromatic and can serve as an original appetizer for the festive table.
Ingredients and proportions:
- 2-3 kg of plums;
- 2.5 liters of water;
- 0.5 l vinegar 9%;
- 700 g sugar;
- 2 tbsp. l. salt;
- spices (cloves, allspice, cinnamon).
Recipe:
- Puncture the washed fruits with a needle and put them compactly in jars.
- Pour spices into each one (for 1 liter - 2 cloves buds, 1/4 tsp. Cinnamon, 2 peppers).
- Pour sugar and salt into a saucepan with water. Bring the contents to a boil. Turn off heat, add vinegar and mix well. Allow the resulting brine to cool.
- Pour the plums with brine and close the jars with plastic or metal lids and put them in the cellar for 3-4 weeks.
Conclusion
Pickled plums are becoming more and more popular. The cooking process is simple and does not take much time. And if certain conditions are met, the fruits will smite every gourmet with their taste properties, absolute naturalness and will certainly become a favorite delicacy of the whole family.
