Pickled plums

[Marinade:]

Pickled plums

Category: Blanks

Ingredients
Plums of the "Hungarian" variety	7 kg
Marinade:
Sugar	3 Kg
Vinegar	1 l
Bay leaf	20 g
Carnation	20 g
Black peppercorns	20 g

Cooking method

• Put dry plums in a bowl.
• Bring the marinade to a boil and pour over the plums. Leave on for at least 12 hours.
• Then drain the marinade, bring to a boil and pour over the plums. Leave again for at least 12 hours.
• Repeat the procedure a total of 5-7 times. Until the plums wrinkle and shrink. The color is greenish.
• Then drain the marinade and bring to a boil. Arrange the plums in jars and pour over the boiling marinade. Tighten the lids, you can store it without a refrigerator.

Note

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

Likewise, with just sugar alone, my mom makes ziziphus. Delicious!

[zizyphus]

prepares zizyphus

And this, excuse me, is that such a beast?

[Caprice]

And this, excuse me, is that such a beast?

Caprice , ziziphus, unabi and Chinese date are different names for the same tree. My parents grows in the garden. The fruits and leaves are very healthy.

[Marinade]

Marinade(for a 3L can)
water 5 glasses
sugar 300-500gr
vinegar 5% 1 / 2-3 / 4 cup
cloves 12 grains
cinnamon 2g
Preparation:
The sorted plums are washed, the stalks are removed, the water is allowed to drain, and they are tightly packed whole in jars.
The prepared marinade is boiled for 5-7 minutes, removed from heat, vinegar is poured in and immediately poured into jars. The ratio of laying plums is 50-60%, pickling is 50-40%. The filled jars are covered with lids and pasteurized. After pasteurization, the jars are immediately closed.

Lissa, thank you so much. This is just what you need

[Marinade:]

Marinade:3 kg. Sahara
1 liter of vinegar
20 gr. bay leaf
20 gr. carnation
20 gr. black peppercorns

Queenie... and this ... is there definitely no water there? !!! And then 5-7 times with boiling vinegar ... It will be a little bold for me ... Maybe there should still be some water ...

[Hairpin]

Hairpin , there is definitely no water in the recipe.
You just haven't read the story about how long I have been looking for this secret recipe after trying it in one restaurant.

This is called "dry marinade". At the beginning of pickling, there is very little liquid, and then juice is released, and the liquid gradually becomes more.

This year they did not buy the required variety of plums, but the others did well too (my mother pickled). Here is a photo of a drain without liquid:



They will shrink even more, and will taste better when they stand.

We already ate them with the game (I already cooked the game)

[Queenie]

Queenie... and this ... is there definitely no water there? !!! And then 5-7 times with boiling vinegar ... It will be a little bold for me ... Maybe there should still be some water ...

I could not stand it either! I have tried these pickled plums once and I really want to conjure such ones. So I'll tell you what. While the flight is going well. The 5th fill has passed - only now there is enough marinade. Only after 5 pouring did the plums share their juice, and before that I pressed them with a plate so that I could somehow dip them into hot syrup.

(first fill)

My plums were not quite hard, but now they are so plump, just great! I will still fill in. And at the expense of boiling vinegar, I want to calm everyone. Already now, either from the fact that the juice has been added, or from the fact that the plums have absorbed themselves, or maybe just 5 times boiling influenced, but it seems to me even not enough vinegar is already Itching to add my hands, but I will hold on. And I really want to knock out the bones, but then it will already be jam, as my husband said.
And in general, I'm afraid a good 1/3 of the plums will not survive until seaming ...well, they are already very tasty. Qween, thanks for the recipe !!!!

[artisan]

artisan , thanks for rating this recipe.
I got it with great difficulty, after more than a year of persistent search.

I have not tasted more delicious pickled plums.

Do you have to be Hungarian? And then we have only one sort of "Plum" on the price tags.

And in general, where do you put all this? !!!!!!!!!!!!

[Hairpin]

Hairpin , try to choose the variety of plums from which the prunes are made. These plums are long.
But the ones in my photo are also not quite what you need, although they also turned out very tasty.

And we put where ... There is a place.

PS: By the way, the color of the plums in the photo turned out not the same as in "life". They turn out darker.

[Queenie]

Queenie, I'm here also ... an evening horse ... Why in a bowl? Probably, you can put the jar in and close the lid ... Well, it's me because I will find where to put the jar, but the bowl is already a problem ...

[Hairpin]

Hairpin , these plums are cooked for more than one day, so you do not need to put plums into jars right away. Ready-made plums are placed in the jars, and then the jars are closed with lids.

[Preparation:]

Preparation:
Put dry plums in a bowl to the bank.
Bring the marinade to a boil and pour over the plums. Leave on for at least 12 hours.
Then drain the marinade, bring to a boil and pour over the plums. Leave again for at least 12 hours.

Repeat the procedure a total of 5-7 times. Until the plums wrinkle and shrink. The color is greenish.

Then drain the marinade and bring to a boil. Arrange the plums in jars and pour over the boiling marinade. Tighten the lids, you can store it without a refrigerator.

Queenie, that's what I meant.

[Hairpin]

Hairpin , I realized .
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.

And it dawned on me! I just don't want to start with seven kilos! I think to start with one! Therefore, it is more convenient for me in banks. And I sit here and think what is the difference between the process in a bowl and in a jar ...

[Hairpin]

Hairpin , so for 1 kg of plums, a bowl is needed, not a bowl. Try to do it once, and you will immediately understand why you need to do it this way, and not in banks.

[Hairpin]

And I was afraid to do 7 kg at once (I always try a little new) So I tried half. Already closed. (though I still picked out the bones and added a little more spices, something seemed a little to me in the end) .... and more. I couldn't close them by 7 fill, so I filled it 9 times. They came out so plump, wrinkled, class !!!! But today I put the next half to marinate.

Hairpin , in the same place the whole point is to pour the plums with hot marinade. Aren't you afraid to do it in the bank? I'm afraid. Therefore, the first two times I pour it in a bowl, and then transfer it to a saucepan (I just don't have such a large saucepan to marinate in it right away).

... Aren't you afraid to do it in the bank? I'm afraid

Forgive me for my 5 kopecks ...
I'm NOT AT ALL afraid to pour into a jar when there is AT LEAST SOMETHING in it. It will never crack. If I pour hot into an empty one, then I put a large spoon in it, or you can wrap the jar in a towel. Wise people once taught.
This I mean that you would not be afraid!

Forgive me for my 5 kopecks ...
I'm NOT AT ALL afraid to pour into a jar when there is AT LEAST SOMETHING in it. It will never crack. If I pour hot into an empty one, then I put a large spoon in it, or you can wrap the jar in a towel. Wise people once taught.
This I mean that you would not be afraid!

I also do this, but ... a couple of times, in spite of everything, the cans have burst, so if you can replace the can with something, I’d better replace it. It's paranoia.

When I marinated cabbage, I poured a jar of cabbage with hot marinade ... It didn't even occur to me that it could crack ...
Probably, until it cracks, I will pour it like that. Doesn't it explode when it cracks? Do I have time to bounce?

[Queenie]

Queenie! Well, I went to the start!
one.I bought dark and oblong plums (1 kg). They said that Hungarian is no longer there. These, it seems, were called Black Plums. Like these ones:



2. Washed, wiped and folded into a one and a half liter jar;
3. Cooked the marinade with spices (although it was hard to measure 3.3 grams);
4. Poured the plum marinade.



A full jar of plums was filled with marinade only 1/3. I would have pressed them down, but ... I didn't. An experiment is an experiment. Let's see what happens next ... True, I can only reboot (the word is what happened!) Only after 24 hours, but ... it's not less than 12 hours?

[Hairpin]

Hairpin , I think I can turn this closed jar of plums upside down several times, until you again pour the marinade.

[Queenie]

Queenie... my husband took her away from me ... I asked him a couple of times to boil the vinegar ... and he tasted ... he says it smells good.
Only he says that more vinegar is needed, because the Hungarian is less ... but I decided to do it strictly according to the proportions of the recipe. We found a compromise with him, that we will make another can of the same, and the vinegar will be twice as much.
Last night the vinegar covered 60-70% of the plums. We boiled it over ... five times. So we will continue !!!

[Hairpin]

Hairpin , This is a risky business - add twice as much vinegar. Then write - how it is ...

And since what day has the marinade been boiled so many times?

Revised my posts ... It looks like October 1. Only at first it was once a day, and on weekends - more often ... If my husband gives me a bank to see, I'll take a picture of it. But they definitely started to wrinkle!

And I increased the amount of vinegar in the first portion - but apparently due to the fact that I boiled much more than according to the recipe, it is not felt. But I made the second portion exactly according to the recipe - and I think no more vinegar is needed !!!
And I also have plums like Hairpins.

[artisan]

artisan , very beautiful plums turned out.

I also think that vinegar is no longer needed, because if you eat them not only with meat, but also with pilaf, for example, then the vinegar will interrupt the taste. IMHO

My experiment ended in failure ... At the last boilings, my husband poured vinegar ... He poured it with new vinegar and said that these were little things in life.
So I'll have to fork out another kilogram ... at his expense !!!

OH! What a pity!!! If there was a little sauce left, it was possible to tamp the plums well into jars so that very little liquid would have to be closed.
And I already have three friends pickling your plums, Qween !!!

Considering how much vinegar he poured ...

and he poured pure vinegar ???

Well yes. I poured it when I turned it over, and then I again poured pure vinegar into the same place. Like he will boil 5-7 again and it will be awesome! Well, okay, let it boil. I'll buy myself a new kilogram of plums! With juice !!!

De5lala plums, today I make cherries, tomorrow currants. Who else was doing what? Share your impressions?

I pickled grapes last year. Vkuuusnooo ...

Summer resident, sunshine! Thank you!!!! Well, I didn't have enough imagination for grapes! I just decided to try the pumpkin ...

De5lala plums, today I make cherries, tomorrow currants. Who else was doing what? Share your impressions?

I, but what, you pickle currants too?

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

I only made plums that year! This is a fairytale!!!! This year, probably 14 kg will have to be done, guests demand and demand !!!
But the currants are only tomorrow, I'll cut them off and try. We have it like dirt, but no one wants to eat. As I can - I will unsubscribe about the impressions.

But the currants are only tomorrow, I'll cut them off and try. We have it like dirt, but no one wants to eat. As I can - I will unsubscribe about the impressions.

The same story. even the juice from the currants remained, they do not drink, I am silent about the jam. Well, since our currants will ripen only in August, I hope by that time you will have already conducted an experiment.

I will try ... but if I suddenly forget, remind me in a personal ...schklerosis however! ....

Agreed!

Colleagues, please share your thoughts on this issue ... If you take 7 kg of seedless plums, do you need to increase the amount of vinegar and if so, how much? And about vinegar ... I plan to use grape vinegar, 6% ... Nothing?

And yet, in pursuit ... Do you mean allspice peas?

[LenaV07]

LenaV07, I'm sorry I didn't see the question.
1. Do not increase the amount of vinegar if the plums are pitted.
2. According to the recipe, you need 9% vinegar, but I did not do it with 6% grape. But he, it seems to me, has a very mild taste for this recipe.
3. Pepper - I mean black. I also really like the "Mix of 5 peppers" Kotani.

Very late I answered, right?

Very late I answered, right?

It's okay ... I "rummaged" in the net, I found similar recipes with 6% vinegar and grape. I decided that I would try ... Besides, my plum is almost immature and sour. I even succeeded with two types of vinegar, because I had to decompose it in 2 containers. So I poured grape vinegar into one portion and apple cider vinegar into the other. I, of course, "based on" ... The plum is not that, + I separated it from the seeds, fruit vinegar, etc. But the liquid immediately stood out decently, I even threw the plum ... And even after one pouring and infusion is ALREADY delicious ...

But the currants are only tomorrow, I'll cut them off and try. We have it like dirt, but no one wants to eat. As I can - I will unsubscribe about the impressions.

I am reporting! Made only cherries. Not happy yet. Therefore, I decided not to make currants .... For myself, I decided that it is still better than plums, nothing else will happen. I decided not to spoil the food.

I am reporting! Made only cherries. Not happy yet. Therefore, I decided not to make currants .... For myself, I decided that it is still better than plums, nothing else will happen. I decided not to spoil the food.

Thank you for not forgetting! So I will not translate the currants either. We'll have to make juice again.
But plums are really delicious!

Qween the plums are pickled. Delicious! The aunt at the bazaar pondered my question about the variety for a long time. then she said she was Spanish. They are so large, about a tablespoon, similar in shape to prunes, but the color is green-pink-burgundy. Until now I thought the Spanish flu was the flu. Sweet to taste, but not like prunes, with sourness. Filled them 5 times already. Some plums are covered with such fine wrinkles, they are strong, and some have become soft and fall through from pressure. Some just changed the color. To what extent should they continue to fill? Enough 5 times or after 7 times in any case roll up the banks, and they themselves there will reach the desired condition?
And another question: roll up with lavrushka or strain the marinade?

[jenyasan]

jenyasan, I can share my experience. I had a Hungarian woman, they are smaller than yours, I filled in more than 7 times. She took out the bones when the cream was shriveled. This year, when I do, I will also fill not 7 times, but more, they turn out to be more ... shrunken and I like it sooo much. Your big ones, I would have filled it more than once too
I rolled lavrushka pepper into jars with everything that got into it.

I, thank you for the ambulance Zalyu a couple of times tomorrow. Do you have to take out the bones? The recipe says nothing about it. Plums won't ferment afterwards? and the marinade will not be cloudy from the pulp?