Pickled plums

[lily_a]

lily_a, if now the plums are already covered (juice flush with the plums or higher) with juice, then everything is ok. The amount of juice increases gradually. A raid is normal, it will go away. See the photo above and on the previous pages.

No top row of sinks are covered yet. Only 4 rows (3L in a can). Plums are very hard, dark. Were in the magnet for the action of 89 rubles / kg. I want to take another 2 kg. I tasted one plum - it has already begun to gain a taste.

There is no need to be afraid of plaque, this is not mold, plums are covered with prune bloom.

We also had a raid. Everything is fine!
And, the more ripe the plum, the more juice will pour out.
This year our plums were very ripe, so there was a lot of juice. We rolled it up and will use it in winter.
By the way, we are adding it to salads now! Delicious!

[Natusichka]

Natusichkain what salads? Fresh vegetables? And oil filling, right?

[Daria]

Daria, exactly! And it's also very tasty to make barbecue on this marinade! And also marinate and water the duck in the oven.
And when stewing meat, it is very tasty to add a little of this marinade.
There are many places where you can use such a treat. I would say that it can be used in those dishes where plums are not in the way and where you want to get the spice of the dish!

Girls-beauties, I have a question for you. Has anyone pickled persimmon? A lot of Korolka was brought to Krasnoyarsk. Many supermarkets sell approx. RUB 48 I bought a greenish one today. I want to dry-dry. Maybe I'll do something like “candied fruits (glace fruits)”, as Admin-Tatiana does. So can also pickle? And what spices, seasonings to use then? Is it worth starting these dances?
I pickle plums too. It got infected. I have 1kg 600g plump-fleshy-dense black-blue. I counted all the ingredients. She took out the bones. I left 10 pieces with seeds. For comparison. I have apple cider vinegar 6%. So ... After the first pouring, after 12 hours, the plums were almost completely covered with syrup. And some frowned. The color was changed by those plums that lay at the bottom. Why did they do this? Maybe because I covered it with a lid? I changed places of the plum. The one that was below and changed the color was laid out in the bowl in the second row. I'll see what happens late at night (cool down). And what a delicious syrup! ..

Has anyone pickled persimmon?

There is “Candied fruits (glace fruits)” sweet fruits # 15

The principle is described in the topic Sweet fruits "candied fruits (glace fruits)"

[OhiAh]

the plums are almost completely covered in syrup. And some frowned. The color was changed by those plums that lay at the bottom.

OhiAh, NinaThis is normal. It should be so.
Vinegar 6% needs to be added a little more, although in any case it will be delicious.
With persimmon, I think that you should not start according to this scheme. She still has a different pulp.

Here there is “candied fruits (glace fruits)” sweet fruits # 15

Thank you for the link, but somehow I missed

With persimmon, I think that you should not start according to this scheme.

Oh, you are probably right ... There is still enough vinegar. I'll add 2-3 days later, if that.
Tomorrow morning, when I will pour the plum for the third time, I will put one persimmon in the same place or in a mug. I will cut the stalk with a cone. There will be plum sauce access to the inside of the persimmon. I pour in for three days. What happens, I will report to the distinguished meeting.

The principle is described in the topic Sweet fruits "candied fruits (glace fruits)"

I like "Dessert persimmon" candied fruits (glace fruits) "I will make it for sure.
I think what else I will do according to the type of your pear "Sweet pears" candied fruits (glace fruits) "". : girl_in_dreams: There are a lot of persimmons. Tomorrow I'll go buy again.

I just have a bad idea of ​​the procedure for pickling plums in jars for so many days. I’m pretty sure this is completely inconvenient.
If you try to marinate in jars, then tell us later

You know, I marinated in jars. There were four 3-liter jars on the table. Although the first and second fillings were done in an enamel bowl. I cooked plums and persimmons according to different recipes.Pickled and dessert recipes by Admin-Tatiana. With a difference of two to three days. Where can you get so many bowls-basins. And where are there so many ?! When I started to pickle plums and persimmons for the second time, I used them for plum - after two fillings, I put 3 liters in jars. And persimmon (7 kg) poured marinade in an enamel bucket, without shifting anywhere. Draining the marinade from the bucket, holding the fruit with a lid, was a problem,: girl_cray1: until I thought of draining the marinade, dumping all the contents through a large, wide colander.

And I came to the conclusion that plums should be taken not very ripe. If plums are very bold, then it turns out worse than taking solid ones.

Natusichka, I agree with you. This year I have come off in the previous two years when I did not make these plums, for various reasons. I started with a thorny one in early August, I think. I bought it at the bazaar and was so happy that I decided to dare, the cream was not quite ripe and in the end, if I remember correctly, they have a sweet and sour taste, I poured it 12 times so that they would wrinkle as it should. Then I spontaneously cooked it three more times, but from different plums, where it tasted sweet, and somewhere it tasted sweet, and with one of these marinade fillings in the end a liter remained. Each time everything was different, but this year I did not fill it six times, as per the recipe, not once, I did it more times focusing on the wrinkling, readiness of the plum. So, with different plums and with different ripeness of these plums, a different number of fillings is obtained, BUT I did not do it with Hungarian this year either - for me this is already a tradition. ...

I was just thinking, maybe we can patent a marinade, like some kind of sauce, because there are all sorts of branded different ones, for example, Tobasco or any other. A completely unique marinade is obtained when preparing these plums and cannot be bought anywhere else.

How do you use it? Marinade.
I read about sauce for stewing meat. What if something else interesting?)

[Daria]

but this year I did not fill it six times, as per the recipe, not once, I did it more times focusing on the wrinkledness and readiness of the plum.

I do exactly the same.

Daria, it can, in reasonable amounts, be added anywhere. Where piquancy is required. And in salads, and for meat, and for poultry. I even watered potatoes, boiled in pieces.

Who has not pickled cherries?

Who has not pickled cherries?

I didn't pickle the cherries. Since I started pickling in the fall. But, I added some grapes to the plum. Creepy, how delicious. I am sure the cherries will be delicious too. Oh, you try with a little. Maybe you will like it. I’ll probably try it as soon as the cherries go to Siberia.

I apologize for not unsubscribing on time. It's amazingly delicious! Liked by everyone who tried plums! And I added a little syrup to tea. Tea gives a very interesting taste.
Question to the audience: if thorns are born, does it make sense to cook according to this recipe?

Cherries and currants are very tasty according to this recipe, I have not tried anything else.

Words from the author's "song".

[lily_a]

lily_a, yes, of course there is a sense, but the duration of pickling will be different. I had a few gum in addition to the plum, it was ready in five times, and the fruits were more juicy.
I just used up the leftover marinade last week - marinated the ribs for grilling, how delicious it was. So for me the marinade is as important a product as the plums themselves. My cherries are small, but I can try to pickle gooseberries.

Marinated, of course, plums, and also grapes and small apples (removed the middle from apples). Everything is very delicious!



Pickled plums.

You don't even need to roll up the marinade, it is great at room temperature. Marinade meat in it.

And I added a little syrup to tea. Tea gives a very interesting taste.
Question to the audience: if the thorny plum is born, does it make sense to cook according to this recipe?

Thanks for the advice on adding marinade to tea, I wonder ooh ...

Last year I pickled thorny plums - excellent, a little finer than plums, but just as wonderful. She has flesh, but from the thorns, I would not risk it.

Thanks to all!
As far as I understand, you can cook with pear and wild apples?

Marinade in tea 0.5-1 teaspoon. I really liked the spicy taste.

And here I am pickling cherry)), a lot of it.
What I wanted to clarify ... here is a similar recipe, it is also in the description.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=431560.0
When recalculated for 3kg, fruit is more sugar (1.28kg), vinegar is 9% (not 5-6% apple cider) and its already 430ml, well, spices are 8.6g each, then more. That is, "theoretically" this recipe is more profitable financially and obviously, but how "practically" this difference will be in the end ...

Maybe someone tried replacing sugar with honey?

[Lucy0520]

Lucy0520, here in this recipe sugar (part) is replaced with honey.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=431560.0

Thank you, but the point is, I'm interested in being able to do without sugar altogether.

[Pickled plum "Snack"]

sugarless

Pickled plum "Snack"
Instant recipe, delicious and easy. Such a pickled plum is irreplaceable if the meeting of the guests has already been made, and time is short.

Ingredients and preparation:

- plum eel 1/2 kg
- olive oil 100 g
- wine vinegar 3 tsp.
- Provencal herbs 1 tbsp. l.
- allspice 4 peas
- ground black and red pepper to taste
- mustard grains 1 tbsp. l.
- coriander seeds 1 tsp
- 3 sprigs of parsley
- 2 sprigs of cilantro
- a pinch of salt

Free the washed plum from the seeds, cut into 4 parts.
Grind the spices and fill them with olive oil.
In a container that we put in the refrigerator, put the plums, fill with oil and spices, stir so that the flavors and aromas are evenly distributed.
We fall asleep with finely chopped herbs, close and put in the refrigerator for a day. The next day we taste and treat.

In this recipe, which is in the subject, sugar thickens the pulp of the plum, dries the berry. so you can't do without it.

We rolled up the 4th half liter jars of Cherry. Just with 3kg it worked. I have connected two recipes - this one from Admin.

Do you make cherries with a brush? And to what state?

[Natusichka]

Natusichka, cherry with stone, but next time we will delete. There are many "self-extracted" ones.

I opened the tough one today - mmmmmm, how delicious it is, but tomorrow I will give this jar.
Do it hard, do not hesitate. Last year I broke away, did it several times from different plums and thought that I had a lot of it. I looked in the closet, then I remembered how many people I gave each jar this year and realized that there were crumbs left. And it's a pity and not a pity, not a pity, because so many people were delighted with the taste of plums according to this recipe. This is a recipe - I love with tender love. Thanks to Anya!

In our market, no one knows anything about Hungarian, I bought a prune. I have several questions, I will be grateful to everyone who answers.
1. Plum of different ripeness, it makes sense to sort, which will give the best result, very ripe and soft or harder?
2. I have a frozen plum, can I marinate it too, and if possible, together with fresh or separately, that is, process ice cream in the same mode?
3. There is no vinegar at home, I found only acetic acid. Is it possible to use it (how to dilute it?) Or is it better to rush to a distant shop for a decent one (grape, apple)?
4. How much of the finished product came out from 7 kg of plums, in terms of cans / liters?

CroNa, did not pickle the plum, only white filling and cherry plum. Better to take unripe and dense (by observing your products). I don't remember how many cherry plums it turned out, but yesterday I rolled up the apples - 4 poltorashki and one 720 gr.

In our market, no one knows anything about Hungarian, I bought a prune.

And rightly so, this is it.
Frozen plum does not need to be pickled, it will burst immediately from the hot one.
The best result will give a solid plum, retain its shape.

The use of vinegar essence in the marinade 70% (conversion of the essence to vinegar)

Sweet fruits "candied fruits (glace fruits)"

Thank you girls.
And if a soft plum is poured with cold brine, what assumptions or can anyone try to do this?
I read about sweet fruits, but I don’t want to do it yet, I want to prepare spicy ones.

I want to prepare spicy

Then it's better to take a pickled plum recipe - there are enough recipes on the forum, use the SEARCH line

I also decided to pickle the plum, but changed the recipe a little (forgive me the author)) My almost 5 kg of prunes relied on 2 kg of sugar, for me it's too sweet, I took only 1.5 and added 3 tablespoons of salt, well, vinegar 9 % 750 ml according to the recipe.
I removed the seeds from the plums, cut them into halves and put them plump in a large saucepan with a thick bottom. At first, the marinade was not enough, as it should be, then the drain gave juice and the excess had to be poured into a separate container, but after several fillings, the liquid evaporated a little and now everything fits.
Now I have finished reading the topic, many people do this, but earlier I myself guessed to heat the pan over low heat, because a hot marinade poured on top cannot warm up a dense mass of berries to the bottom. If I did it in a jar, I would probably boil the marinade twice in a row so that the whole plum heats up to 70 degrees.
I took a dense plum, and even in halves it does not fall apart, it gradually thickens and shrinks, I will fill it as many times as I have patience and as long as I can live without my beloved large saucepan. :-)
And yes, for my taste, too, vinegar is too much, soft apple or wine, I think, would be more appropriate here, and the usual 9% is harsh and as it boils, its sharpness does not decrease. But all the same, the appetizer turns out to be worthwhile, very original and spicy. If the drain does not end quickly, later I will add a batch, but already in a large jar, and also without a seed, since it is much more compact in storage.
Great respect to the author of the recipe !!!
Now I will have kharcho soup, as expected, with sour plums. :-)

Yesterday I put the plums in the jars and poured the syrup for the last time. There were 6 cans of 0.76 each ("cube" tetrahedral), with a total volume of 4.5 liters. Plum halves fall very tightly, it was possible to "tamp" slightly and add at least a quarter of the amount, but I took the remaining space with a marinade, but it all fit and the jars turned out full under the lid. All this beauty looks like a compote, the color is dark, very saturated, a present - you can't imagine better!
During this time, I got used to boiling-pouring marinade in the mornings and evenings and already something is missing. :-)
Soon I will do more, only now in a five-liter can.

gooseberries can try to pickle.

Elya, have you pickled gooseberries? So what? Delicious? Need to pierce the berries?

Very tasty cherries and currants according to this recipe

Tell me, Qween, and marinate whole currants or gooseberries? Or pierce 1-2 times

Segld, I brought another 6 kg of selected prunes from the market and will pickle again. Plums are full of different, the choice is large, the price is more than affordable, people, seize the moment! :-)
Yesterday, in the remnants of the marinade (ml 50), I marinated the fish before stewing, but I didn't really like the sweetish taste of the fish, although there is less sugar in my marinade and there is salt. It will also be interesting to try to make meat in this marnade.

[OhiAh]

OhiAh, no, I didn't have time, I threw it into the freezer, if I don't forget, then I'll add it to the plums.



Crown, great, our plum is still ripe. I really like to marinate the meat, I pour 100 grams, sometimes I just add a spoon. And the sweet taste, and the beautiful crust from it. I thought that I could marinate the meat and dry it in the dryer, but these are plans for the future, when I will make the plums.

our plum is still ripe.

They bring us to us from Moldova and Uzbekistan, if the sellers are not cunning.
And I continue to creatively mock the recipe. :-)
Dry marinade, so dry - I spread all the gritted plums in two three-liter jars and poured a dry salt + sugar mixture. It was yesterday in the night, by the morning the plum gave off its juice well, the salt / sugar almost completely dissolved, the berries decreased in volume. Until the evening they swim in syrup, then salt it, boil it with vinegar and start pouring it.
This time I took 6% grape vinegar. Initially, the jar contained 2.3-2.4 kg of pitted halves, by the morning there was a little free space and I added a few more whole pieces. An unripe plum is poorly cleared of pits, I had two dozen of them, so I shoved them. In total, each jar contained 2.7 kg.
With regard to spices, such a large amount of vidmmo is associated with repeated boiling of the marinade, because at the same time some part evaporates / evaporates (essential oils and all that). I decided to add all the spices to the marinade only in the last boil, and even then, do not boil them, but simmer for five minutes without boiling (I do this very spicy pickle for herring), I think the amount can be slightly reduced.

I continue to boil the marinade and pour the plum, and so compared to the last time, and then I did it in a large saucepan, it is much more convenient to tinker with three-liter cans. It's good that I did not take one five-liter, as I wanted before, but split it into two three rubles. From the jar the marinade can be drained almost to the last drop, the plums have "dried up" by almost a third, I put the full jars into the blend, and now there are only 2/3 of pure berries left without marinade.
Today I already took a sample, I liked the taste with wine vinegar much more, it does not shine with vinegar as it did with 9%, and when boiling the marinade with this vinegar there is no such sharp vinegar smell in the apartment.
Using the same principle of "dry marinade" I decided to make peach and nectarine compote. Yesterday evening I bought five kilos of both very successfully, but the cans are not at home, so I cut them at night, put them in large pots and sprinkled them with sugar. By morning they were completely swimming in the syrup. Now I will rush for the cans, sterilize them and lay out the fruits, boil the syrup, pour and roll up. A little more of such fruits, slightly "dried" in syrup, will fit in jars than fresh ones. :-)

[Qween]

Qween, I have been making plums for the third year already, I really like the recipe But I was surprised this year and I don’t understand where I went wrong.
The mistake is that for some reason I didn't have enough sauce. I made half the norm and made the sauce in half and I didn't have enough. This is the first time where I made a mistake I don’t understand

[Kokoschka]

Kokoschkamaybe the plums are not very juicy, so not enough? You can add a little water, and with further heating, the plums will give off liquid and will be fine.

[Elya]

Elya, but the fact is that when it was closed for seaming .... it was not enough. So I was surprised. I left the jar that was not enough for food in the refrigerator. Yes, probably not juicy ... because I don't remember that, usually the opposite remained

[Kokoschka]

Kokoschka, Lilya, and, of course, I thought that the pickling process had just started. Last year I made a little cherry plum, so it gave so much juice that the marinade is twice as many berries.

Now everything is clear, not a juicy plum. And this year I made 6% vinegar with grape, I don't know how it will stand, but I really liked the taste, more than with the usual 9% vinegar

This year I pickled cherry plum to order. My regular cake customer really liked it. Cherry plum tore from the tree, so all the berries were whole. (Last year I pickled the pickled under the tree, so the berries were boiled). There was a lot of juice in the bowl, but then it boiled down perfectly. I cook for 10 days in the morning and in the evening. The result is a thick "jam" with a viscous syrup. Delicious.