Pickled plums

I did double plums. Delicious. But I still have a lot of marinade - sweet and spicy.
I read that it is recommended to marinate the shish kebab.
But I DO NOT RECOMMEND to use plum marinade for shashalyk.
There is a lot of sugar and the kebab starts to burn!
We made kebabs half in plum marinade, half in classic. Five minutes later, over the coals of the classic kebab, only the barrel was browned, and the sweet shashlik was covered with a black crust. There is a lot of sugar and it burns on fire!
Now I use this marinade only when stewing. I consider the experiment with barbecue unsuccessful.

But I DO NOT RECOMMEND to use plum marinade for shashalyk.
There is a lot of sugar and the kebab starts to burn!

Irina, I support, also once I had to take out the chicken from the AG and put it in a slow cooker for stewing. This syrup plays well on stewing. Delicious. She brought it to work, licked everything to a drop, dipped it with a piece.

I decided to experiment a little more and pickled the small Antonovka in the same way.

Here's a thought, a thought, we don't always have prunes on the market, but apples grow for free

Here is a thought, a thought, we don't always have prunes on the market, but apples grow for free

Irina, make apples by all means!
Delicious!
The husband is just delighted!
From a large jar, from which I never filled them, they disappear with frightening speed, I'm afraid there will be nothing to pack and I will have to make a new portion.
And I use the extra syrup, along with vegetable oil, as a dressing for salads from fresh vegetables, it's very tasty.

Here, pickled apples.

Girls, what if the Discovery variety will go?

Girls, what if the Discovery variety will go?

Lily, what are they?
Ideally, of course, it is better to take small juicy apples and remove the core.
And so I think any will do.

[Kokoschka]

Kokoschka, and this is the first time I hear about such a variety! What kind of apples are they?

Now I will take a picture a little later. But I think I probably need less ...

[Qween]

I am making plums, the 4th fill has gone.
But there is already a lot of juice, because the plums were very juicy!Qween, a very interesting recipe!
Should the remaining marinade be kept cold?

Kokoschka, I’m not Queenie, but I’ll answer that the marinade stands perfectly at room temperature in anything, opened and closed the lid and continued to stand. There is something in it that does not spoil, maybe a large percentage of vinegar and sugar. Proven for more than one year, and Queenie wrote something similar in the recipe description.

[Gaby]

Gaby, Vika is great!
Because there will be a lot of marinade, but there is no cellar ...
Thanks for answering!

Should the remaining marinade be kept cold?

Lily, I pour it boiling into jars and close it. Only you need to use it quickly, the metal cover of the vapor eats up very quickly. Acid concentration too high.

[alba et atra]

I loaded 7 kg at once, so there will be a lot of brine ...
alba et atra, Lena will probably leave like that.
According to Romin's recipe, lemons marinated on a bologna are worth they are not rolled up, survived the 35 degree heat, I did it last year in October. At first there was nowhere to put, then cold, and then I forgot. And surprisingly, the flight is normal!
Now I was making fish in the oven yummy. It seems to me that lemons from such aging are tastier than steel ...
And some of them stood in the refrigerators all the time, the balcony ones are tastier ...

Pears, plums are still standing And marmalade in chocolate was on the balcony until May

Sweet fruits "candied fruits (glace fruits)"

[alba et atra]

I loaded 7 kg at once, so there will be a lot of brine ...
alba et atra, Lena will probably leave like that.

Of course, he will stand normally anyway, he is, as they say, "all living things die" ...
Everything is warm in my place, so I'm probably reinsured.

But I DO NOT RECOMMEND to use a plum marinade for shashalyk.
There is a lot of sugar and the kebab starts to burn!

But it doesn't burn with us, I save the marinade, add a little bit, it costs a long time, in the refrigerator, does not deteriorate, and the options for use have increased, with the advent of a vacuum packer (I add meat suvid) and a dryer (dried meat too). Last year I tried to make the turn, too, it turned out very mentally !!! They ate everything.

Girls, as I understand it, in the same marinade, it is possible after 7 minutes, but I will probably have everything10 (plump variety) to start another pickle?

I am trying to re-read the whole topic, I decided to ask if someone would answer faster. Do you need ripe or greenish plums? It stuck in my head that they were immature, and I already picked them up (a tree branch broke off). And now she doubted, Hungarian plums, no longer green, but not yet blue. Marinate?

I am trying to re-read the whole topic, I decided to ask if someone would answer faster. Do you need ripe or greenish plums? It stuck in my head that they were immature, and I already picked them up (a tree branch broke off). And now she doubted, Hungarian plums, no longer green, but not yet blue. Marinate?

Ale, of course, marinate!
It may take longer to marinate, they are denser than ripe ones.

[Elena,]

Elena, Thanks, I'm already making a marinade, it's a pity to throw out 4.5 kg. I also look at the white plum, sweet, already cloying, I put soft on jam, strong hangs. I'll think about it until evening - pick and marinate or leave for jam

[Qween]

Qween, yesterday, communicating with the girls in another topic, we went to the wrong steppe))) Admin made a remark and threw a link to your recipe. (oh, Romochka, everyone's favorite temptress).
I went in and .... for the first time the plums were filled))))
I used to do it, but a little differently (with water, cinnamon). Now I'm trying your recipe.
I want to ask: have you ever added cinnamon here? (I am a lover of her). But I'm afraid to change the taste by adding it

I used to do it, but a little differently (with water, cinnamon). Now I'm trying your recipe.
I want to ask: have you ever added cinnamon here? (I am a lover of her). But I'm afraid to change the taste by adding it

Tanya, Tanya also has a dessert recipe with spices. There is cinnamon there.
Look in the profile of Tatyana's author's recipes, you will find dessert ones.
Also incredibly tasty.
I tried all the recipes last year, this year I will do it again, as my plum will ripen, only a little more, otherwise the dessert plum has greatly diminished in the filling, and when it was dried almost all of it was gone ...

[Lena]

Look in the profile of Tatyana's author's recipes, you will find dessert ones.
Also incredibly tasty.

Yeah, delicious! Here are all the fruits Sweet fruits "candied fruits (glace fruits)"

Lena, THANK YOU!

[Admin]

Admin, Tanyusha, I discovered everything yesterday) I will definitely do it. I will do everything))) I will soon go crazy with my desires)

alba et atra, Lenochka, thank you. I've been in Admin-Tanyusha's "fan club" for a long time. Because of her recipes, I bought the dryer 2 years ago))))

[Tan]

I'll soon go crazy with my desires)

Tan, but in winter you will be the "queen" of the festive table, no one will have such blanks
And from gifts in holiday boxes ... everyone will be shocked
And how many thanks and enthusiastic reviews you get, won't you be pleased?

[Admin]

Admin, Definitely, Tanya!) Then I show off)))): girl_wink: In fact, I get great pleasure!)

Urgently!!!!!!!
I only read up to 6 pages, and my husband has already brought plums and all the spices !!!
1. Our plums are not soft, rather a little unripe. Will it go? Will it work?
2. Boil marinade and pour directly with spices?
3. After pouring the marinade, close the lid? We don't have a bowl, but a large saucepan, but the bottom is the same as that of a bowl.

The answer to all three questions is YES!

1. Our plums are not soft, rather a little unripe. Will it go? Will it work?
2. Boil marinade and pour directly with spices?
3. After pouring the marinade, close the lid? We don't have a bowl, but a large saucepan, but the bottom is the same as that of a bowl.

1. These plums are even better.
2. Yes, and fill it.
3.Of course, it's better to close it (I generally fill it in glass jars).

Thank you girls!

Girls, how do plums behave in big jars? After all, it's not realistic to eat 3 liters right away? And where do you store an open can, and approximately how long can it stand? I understood correctly - can sealed cans be stored at room temperature? I liked the recipe very much, today I will collect the plums and make them. Thanks to the author for the tasty idea.

Well, the second week has gone, as we pour the plum ... well, in the sense of really pouring it! Wo said !!!!! The funniest !!!!
Question: maybe it's enough to fill it? I'll show you a photo ... And then my husband is already nervous ... I say what else, and he says it's time to close ...
I'll send the photo from home, the Internet works terribly at work ...

[Natusichka]

Natusichka, why is the husband nervous? If the vinegar is poured according to the recipe, then nothing will be done to the plums! I flooded it 14 times, stood for almost 10 days. And everything is fine. Look at the density of the cream, it should wrinkle pretty much.
sokolinka, Tanya! What are you! To eat 3 liters of such plums quickly - you can stay without a stomach !!! They are very vinegar-spicy, you need to be careful.
I specially packed my own 0.5 cans. She put well-warm plums in sterile jars and filled them with boiling marinade. They stood both in the closet and on the warm balcony - they got so badly that they didn't do anything. In the refrigerator, the forgotten jar stood open for almost six months - nothing happened to the plums.
And small jars were sold for gifts - very convenient.
But it is also possible in a large bank.
The main thing is to withstand the required number of fillings, prevent the skin from cracking and wait for the correct consistency of the plum pulp.

Girls, how do plums behave in big jars? After all, it's not realistic to eat 3 liters right away? And where do you store an open can, and approximately how long can it stand? I understood correctly - can sealed cans be stored at room temperature? I liked the recipe very much, today I will collect the plums and make them.

Tatiana, I personally pour in a three-liter jar, and before the last pouring, I fill the plums in half-liter jars and pour them with boiling marinade and twist them already there.
And it is more convenient to store and present as a present.
Store at room temperature.

Here they are darlings in jars prepackaged.

Added on Monday 29 Aug 2016 04:41 PM

I specially packed my own 0.5 cans. She put well-warm plums in sterile jars and filled them with boiling marinade. They stood both in the closet and on the warm balcony - they got so badly that they didn't do anything. In the refrigerator, the forgotten jar stood open for almost six months - nothing happened to the plums.
And small jars were sold for gifts - very convenient.

Nastya, what you and I are the same!

My husband was not nervous, my plums were slowly dragging along, not all plums reached the final pouring!

I show the photo.
🔗

More or enough to fill? Is it time to close?

I show the photo.


More or enough to fill? Is it time to close?

Of course it's time to close!
Yummy what ...

[Natusichka]

Natusichka, super cream !!! Stunned how beautiful and delicious! I also think that you can roll))))

Nastya, what you and I are the same!

Thank you girls !!!!!

Thanks for the science. Just in stock until the morning were only 3 liters. And in the afternoon a friend called and for some reason I asked her about the banks, although I know that they do not procure anything. And it turns out she has a lot of cans of 0.8 and 0.9 liters. So I'm with the banks now. I collected the plums and made the first pour. The saucepans are already full of juice. In short, I'm glad I don't know how.

More or enough to fill? Is it time to close?

And I check the readiness of the drain by pressing on the ass, if an air bubble appears when pressing, then such a drain is still marinated, if not, then I roll it up.

Closed! It turned out 12 half-liter jars!
If time was not running out, the husband would like to do at least the same amount. Draining this year - a shaft!

the husband would like to do at least the same amount.

Yeah, for some reason men especially like these plums

Yes, I would not mind either .. They turned out so delicious !!!!!!

Girls, I read the whole topic, isn't it already so tasty ?! and the bones can not be pulled out?

Sveta, your two questions are answered YES.

Thank you! then I'll make two portions

Thank you for the recipe, I made it from blackthorns for a test, ate half of it until I reached full condition, then I marinated a portion of the plum. Now the grapes are pickled. Delicious!

IF I WOULD MEET THIS RECIPE EARLIER, WOULD MARINATED THURN FOR THE WHOLE HARNESS, IT WAS VERY MUCH

Yunna, thanks for the idea with the turn, if it fails, then we must try to do it.